Stir melon and sugar together in a large pitcher. Let stand for 15 to 30 minutes to draw out the juices.
Just before serving, stir wine, brandy, Triple Sec (or other orange liqueur) and sparkling water (or club soda) into the pitcher.
Add ice cubes to 6 glasses.
Fill the glasses with sangria, spooning some of the fruit into each glass.
Garnish each drink with a slice of lime (or starfruit) and a sprig of mint.
MAKE AHEAD TIP: prepare through Step 1, cover and refrigerate for up to 1 day. Finish with Step 2 just before serving.
Place the melon seeds in a blender and pulverize as finely as possible.
Combine the pulp, sugar, lime rinds and water in a large jug or bowl.
Let sit for 4 hours.
Strain through a cloth extracting all liquid possible.
Drink and enjoy.
he milk mixture.
orange drink mix.
remaining milk mixture
Combine all ingredients in a blender. Cover and blend until smooth. Press fruit mixture through a fine mesh strainer over a bowl to extract juices. Discard solids. Pour mixture into 3-ounce paper or plastic drink cups or pop molds. Cover with foil. Cut a slit in the foil and insert wooden sticks. Freeze several hours until pops are firm.
Mix in blender with desired amount of ice for a slushy drink. Pour into tall glass.
Decorate with pineapple chunk and serve with a straw or two.
Fill a margarita glass with crushed ice. Pour tequila, melon liqueur, and triple sec into the glass. Top with sour mix, grenadine, lime juice, and orange juice. Garnish with the cherry and a wedge of orange.
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
/2 cup of the melon chunks in another small container
Using a melon baller, scoop out melon balls from each melon half. Place the melon balls in a large bowl; add the shrimp, mint, roasted peppers, lemon juice, oil and mustard. Season with salt and pepper to taste and toss well. Spoon the salad into the melon halves and serve.
Combine sugar, orange juice, orange peel and ginger in a small saucepan. Cook over medium heat until sugar dissolves. Bring to a boil, reduce heat and simmer, uncovered, for 5-7 mins, or until thickened slightly. Let cool.
Toss melon balls with cooled ginger syrup. Cover with plastic wrap and chill for 1 hour, or until ready to serve.
Serve garnished with mint.
ize chunks, or use a melon baller; place in a large
ach slive, leaving onlu the melon wall.
Rub the inside
Cut the melon into wedges, scoop out any seeds and then slice off the skin.
Lay the melon slices out on a platter.
Tear the mozzarella into pieces and dot these over the melon.
Drape the slices of prosciutto attractively on the plate on top and around the melon and mozzarella.
Whisk the dressing ingredients and drizzle over the dish.
ith a spoon. Rinse the melon and cut into very small
Puree melon in a blender or food processor. Add remaining ingredients then chill until ready to serve. Garnish with mint sprigs and melon balls.
With each melon, cut the top off, scoop out the seeds and ball the remaining flesh. Skewer about half the balls and mint leaves and set aside.
Crush the limes with brown sugar and about 12 mint leaves. Pour through a sieve and add the rum and water. Fill the hollowed out melons with crushed ice and melon balls then divide the rum mixture between them. Serve with a melon ball skewer and straws.
Place sugar, 1/2 cup water, ginger and orange peel in a small saucepan on low heat. Stir until sugar dissolves. Increase heat to high; bring to a boil. Reduce heat to low; simmer, uncovered, 1-2 mins, or until mixture is syrupy. Cool.
Using a melon baller, scoop melons into balls. Toss melon balls with mint and syrup. Spoon mixture into serving glasses. Top with whipped cream. Sprinkle with coconut, to serve.
Toss 12-15 melon cubes with mozzarella, oil, basil and 1 tbsp lemon juice. Season and set aside to marinate for about 30 mins. Thread mozzarella balls and melon cubes alternately onto wooden skewers.
In a food processor, combine remaining melon with onion, garlic, tomatoes, tomato paste and sugar and process until smooth. Season to taste and chill until ready to serve. Distribute soup between serving glasses and garnish with a skewer to serve.
Blanch the snow peas in boiling water for 30 secs, until just tender. Drain and rinse immediately in cold water. Drain again.
Combine ginger and cider vinegar in a small bowl, Gradually whisk in oil and season to taste.
Combine melon slices, snow peas, shredded chicken and ginger dressing. To serve, place salad leaves in serving bowls and top with the chicken and melon mixture.
Cut melon in half lengthwise; remove seeds.
Scoop out melon balls, leaving shells intact.
Drain well.
Cut thin slice from bottom of each melon half to allow shells to stand upright. Divide melon balls between shells.
Dissolve gelatin completely in boiling water in a large bowl.
Stir in cold water.
Pour into melon shells.
Refrigerate for 3 hours, or until firm.
Cut into wedges.
Makes 8 servings.