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Prep 5 mins
Cook 5 mins
Christopher Williams, BellaOnline's Greek Food Editor http://www.greek-recipe.com/ancient-fruit-salad/
- Cut the melon in half and remove the flesh carefully so as to leave the rind intact allowing it to be used as a pair of bowls.
- Cut the removed melon flesh into 1-inch pieces.
- In a large bowl mix the fruit and the almonds. Divide the mixture between the two melon rinds.
- In a small pan mix the honey and wine (or grape juice) and heat over a low flame stirring until the honey is dissolved.
- Pour the honeyed wine over the fruit in the two melon halves.
- Refrigerate the whole for about an hour prior to serving.
My grandma used to give us champagne and nectarines and I loved that but this is so much bettter! I love the almonds with the fruit. I did substitute the peaches for nectarines since I don't like peaches but didn't change anything else. Thanks for a great recipe.
Not even a quarter as good as it sounds! First of all, this recipe serves far more than two. I doubled this recipe and had plenty to serve a family of 8. Although there seemed to be plenty to go around, most people seemed to avoid this one after taking a few polite bites. My experience with this was highly unsatisfactory, however this recipe could be tweaked to be made better. First, leave off the almonds. They really ruin the whole thing. Second, half the amount of wine and honey suggested. Good luck!
Summer fruit in wine & honey - what's not to like??? I crusheda few spare mint leaves and put in the dressing then let it saok for about 2 hours. The melons weren't great so I ended up with canteloupe, and my grapes were red (gasp!). Made for Daffy Daffodils ZWT4