Cantaloupe Salad With Spearmint Cream
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 cup cream
- 2 tablespoons sugar
- 1 bunch spearmint
- 1⁄2 cantaloupe
- 1 large mango
- 125 g raspberries
- 1⁄2 lime, juiced
directions
- Place aside 6 spearmint leaves for garnishing.
- Plunge the spearmint into boiling water for about 20 seconds and then refresh in iced water.
- Drain then squeeze out water, remove the leaves from the stems. Blend the leaves, cream and sugar. Don't over blend. Set aside.
- Peel the mango and cut into chunks, do the same with the cantelope. Pour over the lime juice and mix gently. Add the raspberries and again mix gently so not to bruise the raspberries.
- Plate up and scatter torn spearmint leaves over. Serve with a dollop of spearmint cream.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making