Retro Rockmelon Raspberry Rosewater Salad

This is as pretty as a picture and any excuse for getting out the melon baller!

It is a beautiful refreshing dessert  on its own or with a lemon sorbet and it would make a spectacular breakfast with plain or honey yoghurt.

I love this fruit salad as is; but you could substitute strawberries for raspberries and orange blossom water for rosewater.

A word of caution with both rose and orange blossom water. Use sparingly and taste as you add because all rose and orange blossom waters are different strengths and taste like you have poured perfume over your fruit if you use too much.

If you don’t have a melon baller just chop the flesh into chunks, it wont look as pretty but it will still taste great.

1 rockmelon

1 punnet of raspberries

1 pomegranate

1/2 to 1 tsp rosewater

mint sprigs

1 small cinnamon stick

Cut the rockmelon in half as if you are creating an equator.

Remove the seeds.

Scoop out balls of  melon as close to each scoop as you can.

Cut away that layer and repeat the exercise with the melon baller until all the melon is used. The leftover flesh can be pureed for smoothies or stored in the fridge to be eaten.

Cut the pomegranate in half and over a bowl tap the back of the fruit with a wooden spoon until the seeds drop out.

Toss the melon balls gently in the rosewater with the raspberries and the pomegranate seeds.

Break the cinnamon stick into half lengthways and poke gently into the fruit mix.

Sprinkle with mint and chill in the fridge for 30 minutes to infuse.

Serves 4-6 or 8 with yoghurt or sorbet.