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www.RecipeFaire.com Presents:
 
Melon and Grapefruit Cocktail Appetizer
by:    Larry A. Smith  
 
Melon and Grapefruit Cocktail Appetizer Recipe removes seeds from melons and cuts to bite-size chunks, removes grapefruit segments from membranes retaining juice, combines orange and grapefruit juice and red vermount to serve over fruit.


INGREDIENTS
1 small Ogen melon
1 small Charentais melon
2 pink grapefruit
3 tbsp orange juice
4 tbsp red vermouth
seeds from 1/2 pomegranate
mint sprigs, to garnish


DIRECTIONS
1: Halve the melons lengthways and scoop out all the seeds. Cut into wedges and remove the skins, then cut across into large bite-size pieces. Set aside while you prepare the grapefruit.
 
2: Using a small sharp knife, cut the peel and pith from the grapefruit. Holding the fruit over a bowl to catch the juice, cut between the grapefruit membranes to release the segments.
 
3: Stir the orange juice and vermouth into the reserved grapefruit juice. Arrange the melon pieces and grapefruit segments on four individual serving plates.
 
4: Spoon over the dressing, then scatter with the pomegranate seeds. Decorate with mint sprigs before serving. COOK'S TIP: Handle the grapefruit segments gently, they can break up easily and the appearance of the dish will be spoiled.
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