Total Time
25mins
Prep 25 mins
Cook 0 mins

This is simplicity itself, chilled balls of cantalope, honeydew melon and watermelon inside a parfait glass, decorated with two chocolate sticks or ice-cream wafers. I made this once many years ago and still remember the oohs and ahhs when I presented the glasses on a tray to my guests. Note that you will need a melon baller for this recipe.

Ingredients Nutrition

Directions

  1. Cut the watermelon into thick slices about 4cm(11/2 inches) and patiently and gently pick out all the seeds or alternatively use a seedless variety.
  2. Using a melon baller cut as many balls as you can from the slice trying to waste as little fruit as possible. Don't worry if a few aren't perfect balls as you can hide them in the middle of the glass.
  3. Put the balls in a bowl and keep chilled.
  4. Repeat with the other two melons trying to have roughly the same amount of balls of each type.
  5. Mix the melon balls gently together and divide into 4-6 parfait glasses depending on how tall they are.
  6. Keep covered in the fridge until serving, adding a chocolate biscuit stick or ice-cream wafer stick or similar decoration.
  7. You can even serve this with ice-cream or whipped cream though I do prefer it as a salad.