Make sure you cover the melon skins or the melon cubes securely before putting them in the refrigerator or the melon flavour will penetrate other foods that are stored there.
ingredients
serves 4
2 small ripe Ogen or Charentais melons
1 cup large ripe grapes, peeled, halved and de-seeded
1 level teaspoon preserved ginger, very finely diced
12 melon, vine or frilled lettuce leaves, washed and dried
method
1. Halve the melons crossways and de-seed them. Scoop out the flesh into a bowl without damaging the outer shell. Trim off any stalk or tail from the melon shells so that they stand like bowls. Tie the shells in a polythene bag and put them in the refrigerator.
2. Cut the melon flesh into cubes and gently mix in the grapes and ginger. Cover the bowl and leave to stand for 30 minutes for the juices to run and take in the flavour of the ginger.
3. Set the melon shells on serving plates lined with the leaves. Fill with the fruit and serve.
more information
You can prepare the fruit the night before it is needed. Store it in a dish with a well-fitting lid and refrigerate overnight. Tie the melon shells in a polythene bag and freeze them. Take the fruit out of the refrigerator 1 hour before serving; spoon it into the frozen shells and arrange on the leaves to serve. It is quicker to use green seedless grapes and leave the skins on, but the dish is more enjoyable without skins.
