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Melon fruit salad With Berries And Dill Blossom
The perfect fresh summer fruit salad.
Author
Charlé Visser
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
6
portions
Course
Snack
Cuisine
Summer, Vegan
Cook Mode
Prevent your screen from going dark
Ingredients
▢
125
g
(
1
cups
)
blueberries
▢
125
g
(
1
cups
)
blackberries
▢
125
g
(
1
cups
)
raspberries
▢
400
g
(
3
cups
)
cherries
-
variety if possible
▢
500
g
(
2
cups
)
melon chunks
▢
8
g
(
1 ⅗
tablespoon
)
fresh mint leaves
▢
2
g
(
5
tablespoon
)
fresh dill blossom
-
optional
▢
4
g
(
1
teaspoon
)
sugar
▢
8
g
(
½
tablespoon
)
fresh lime juice
-
optional
Instructions
Wash the cherries, herbs and blossom gently.
Cut the melon in half, remove the seeds and pulp from the centre reserving to extract the juice.
Add the sugar to the reserved pulp and strain through a colander to extract the juice.
Scoop out the flesh from the melon and mix gently with the cherries, berries, mint, blossom and juice.
Add lime juice.
Scoop back into the melon and serve.
Notes
Add berry sorbet to this for a complete dessert
Serve alongside a nice
cherry frangipane tart
.
Nutrition
Serving:
150
g
Calories:
102
kcal
Carbohydrates:
25
g
Protein:
2
g
Fat:
1
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Sodium:
2
mg
Potassium:
330
mg
Fiber:
5
g
Sugar:
18
g
Vitamin A:
636
IU
Vitamin C:
24
mg
Calcium:
30
mg
Iron:
1
mg
Keywords:
berry fruit salad, dill blossom, fruit salad, melon salad
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