Melon Stuffed with Strawberry and Melon Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 melon (s) (cantaloupe, Charentais or Ogen), approx. 800g each
- 500 g strawberries
- 10 tablespoon orange juice
- 1 tablespoon lime juice or lemon juice
- 2 tablespoon orange liqueur or 1 orange oil, cold-pressed
- 5 tablespoon honey, (orange) or 3 sugar
- 50 g pine nuts, brittle, walnut or almond slivers
- 200 g whipped cream, (cream)
Print Recipe
Pin Recipe Instructions
- Cut the melons (with a nice skin) a little straight at the base of the fruit and stalk, they will then stand better. Then cut in half perpendicular to the axis, cleanly remove the seeds.
- Release balls with ball cutter, collect juice.
- Wash, dry and clean the strawberries, cut in half or into quarters depending on the size. Mix 4 tablespoons of melon juice with orange juice, lime or lemon juice, orange liqueur or orange oil and honey or sugar, mix with melon balls and strawberry pieces and pour into the 4 halves of the bowl. Leave to marinate in a cool place for an hour.
- Roast the nuts or almonds in a coated pan without fat until golden, whip the cream until stiff, sweeten as desired and divide on melon halves, sprinkle with brittle or the roasted, cooled nuts.
- Instead of orange liqueur, maraschino or amaretto also taste delicious. The pulp of a vanilla pod also goes well in the marinade if the liqueur is not used.
- If you do without cream or replace it with a light low-fat quark cream, you have a healthy, low-calorie dessert.
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