Melon & Pomegranate Fruit Salad

Ginger is an essential ingredient in Japanese savoury cooking, but it also adds a refreshing flavour to the syrup to flavour this simple fruit salad.
Course: Breakfast, Dessert
Cuisine: Japanese
Keyword: fruit salad, melon, pomegranate
Servings: 4
Author: Fiona Uyema

Ingredients

  • 1 Whole honeydew melon peeled and cut into bite-size cubes
  • 1 Pomegranate seeds removed
  • Mint leaves to garnish

For the syrup

  • 90 ml Water
  • 75 g Caster sugar
  • 40 g Ginger peeled and thinly sliced

Instructions

  • Place all the ingredients for the syrup in a saucepan and bring to the boil. Immediately reduce to a simmer for about 10 minutes. Take off the heat and set aside to cool. Once cooled, remove the ginger pieces from the syrup (these can be added later as a topping to the salad if you like).
  • Put the melon and pomegranate seeds into a large serving bowl.
  • Pour the syrup over the fruit and mix well together.
  • Garnish with mint leaves. Serve immediately or store in the fridge.

Notes

I have suggested Honeydew melon in this recipe, but you could use any type of melon and equally a mix is really lovely too, like in the photo. 
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