Melon is always a popular starter. Here the succulent flavour of the Galia melon is complemented by the refreshing taste of citrus fruit and a simple mustard and vinegar dressing. Fresh mint, used in the cocktail and as a garnish, enhances both its flavour and appearance.
ingredients
serves 4
1 small Galia melon, weighing about 2 1/4 pound
2 pink grapefruit
1 yellow grapefruit
1 tsp Dijon mustard
1 tsp raspberry or sherry vinegar
1 tsp clear honey
1 tbsp chopped fresh mint
sprigs of fresh mint, to garnish
method
1. Halve the melon and remove the seeds with a teaspoon. With a melon bailer, carefully scoop the flesh into balls.
2. With a small sharp knife, peel the grapefruit and remove all the white pith. Remove the segments by cutting between the membranes, holding the fruit over a small bowl to catch any juices.
3. Whisk the mustard, vinegar, honey, chopped mint and grapefruit juices together in a mixing bowl. Add the melon balls together with the grapefruit and mix well. Chill for 30 minutes.
4. Ladle the fruit into four glass dishes and serve garnished with sprigs of fresh mint.
