I love melon, so when the season comes, there is always at least one at home! I like this fruit for its sweet and tasty meat and also because it can be rejected in many recipes, both in salty version, such as my Italian melon for example, or in sweet version.
Of course, you can try it just the way it is, with a spoon or crunching in beautiful slices of orange and juicy … mmm! But to change it a bit, I suggest you put it in the spotlight on a summer fruit salad. To improve the sweet taste of melon, I add red fruits, spicy and full of flavor. All delicately linked by a light syrup, a whole program!
Preparation time: fifteen minutes
Total time: fifteen minutes
portions: two people
In a saucepan put the water, sugar, blueberries, hibiscus flowers, lime zest and half of the vanilla bean divided in half and scraped. Bring to a boil and then simmer until the mixture becomes syrup but not too thick. Reserve and let cool.
Cut a hat over your melon and decorate with a knife. Here I cut it in the form of flower petals. Then dig with a Parisian spoon. Keep the melon balls in the fridge.
Wash and peel the red fruits, cut the strawberries in half if they are too large.
Mix the red fruits, melon balls and syrup and then put everything in the melon. Place in the fridge for at least 2 hours. Before trying, sprinkle with fresh or dried flowers.