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Melon and Grapefruit Cocktail Appetizer
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1
Reviews
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By:
Larry A. Smith
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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.
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INGREDIENTS
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1 small Ogen melon
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1 small Charentais melon
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2 pink grapefruit
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3 tbsp orange juice
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4 tbsp red vermouth
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seeds from 1/2 pomegranate
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mint sprigs, to garnish
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DIRECTIONS
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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.
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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.
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3:
Stir the orange juice and vermouth
into the reserved grapefruit juice. Arrange the melon pieces and
grapefruit segments on four individual
serving plates.
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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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