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    Melon and Blueberry Fruit Salad

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    Melon and Blueberry Fruit Salad

    This refreshing combination of cantaloupe, piel de sapo and watermelon with fresh blueberries provides a colourful end to a meal.

    • Preparation time: 10 minutes plus 2 hours chilling time
    • Cooking time: 5 minutes
    • Total time: 2 hours 15 minutes 60 minutes 60 minutes 15 minutes

    Serves: 6


    • 2 tbsp Bottle Green Ginger and Lemongrass Cordial
    • 2 tbsp caster sugar
    • 1 piece Waitrose Stem Ginger, cut into fine matchsticks
    • 2 whole star anise
    • 200g blueberries
    • ½ cantaloupe melon, seeded
    • ½ piel de sapo melon, seeded
    • ½ medium watermelon
    • 4 large fresh mint leaves, roughly torn


    1. To make the syrup, place 150ml cold water, the sugar, stem ginger, cordial and star anise in a medium pan. Bring to the boil and simmer for 4 minutes until the sugar has dissolved. Remove from the heat, stir in the blueberries and cool completely.
    2. Slice the piel de sapo and cantaloupe melons and remove the rind. Cut the watermelon flesh into bite-sized pieces.
    3. Divide the melon between 6 individual plates. Pour the blueberries and syrup over the top and chill for at least 2 hours in the fridge. Sprinkle with the mint leaves just before serving.

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    Cook's tips

    Use up the remaining piel de sapo and cantaloupe melons by cutting into slices and serving with Parma ham as a starter or light snack. Watermelon cut into cubes makes a healthy snack. Alternatively, dice all 3 melons and mix into low fat yogurt for a tasty dessert.


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