Scrape the seeds from the melons and using either a melon scoop or a teaspoon, scoop out rounds of fruit into a large bowl. Remove as many seeds as possible, if necessary, from the watermelon and cut the flesh into chunks. Stir in the blueberries. Sift the icing sugar over the fruit and add the lime juice and vodka, if using. Turn the fruit after about 10 minutes to mix in the sugar. Refrigerate for 2 hours and decorate with mint leaves or flowers. Note: These varieties of melon are also delicious served with slices of Parma ham or in a salad with prawns, chives and a little mayonnaise. Alternatively, simply serve the melon on its own. NOTES : A refreshing summer dessert made with a variety of melons. Fresh blueberries give an extra burst of flavour and the lime juice adds fragrance. When a melon is ripe it has a strong sweet scent and yields slightly at the stem end. Watermelon adds a beautiful deep pink colour and is available with small edible white seeds at this time of year. Decorate the salad with mint leaves or edible flowers, such as nasturtiums, and serve with Waitrose Natural Low Fat Yogurt.
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 4 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 316.3mg||8 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 20.2g|
|Protein 1.7g||2 %|
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Calories per serving: 85
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