"To make this fun, delectable dessert, I use a simple kitchen tool called a melon baller and scoop out colorful little spheres of fresh melon varieties. Then I chill the balled fruit in a sugar syrup infused with rose water. This dish will surely impress your guests visually and with its divine taste. Melons are low in calories and a good source of potassium and vitamin C, which help fight off diseases in our body. I usually ball extra melons and pack them in my daughter's lunchbox so she can enjoy fresh fruit in a fun round shape."
Serves: 7
Prep time: 10 minutes
Cook time: 15 minutes + 25 minutes cooling + 2 hours to chill
Refrigerator life: 1 day
Reheating Method: None. Serve chilled.
Serves: 7
Prep time: 10 minutes
Cook time: 15 minutes + 25 minutes cooling + 2 hours to chill
Refrigerator life: 1 day
Reheating Method: None. Serve chilled.
Ingredients:
1 cup (200 g) sugar
2 cups (500 ml) water
1 cantaloupe
1 honey dew melon
1 small seedless watermelon
2 tablespoons rose water
2 cups (500 ml) water
1 cantaloupe
1 honey dew melon
1 small seedless watermelon
2 tablespoons rose water
Directions:
1. To make the syrup, bring the sugar and water to a rolling boil in a medium saucepan over high heat.
2. Reduce the heat to medium. Simmer for 15 minutes. Remove from the heat and let cool to room temperature.
3. To ball the cantaloupe, cut it in half crosswise. Using a spoon, scoop out any seeds and strings and discard. Using a melon baller, scoop out 9 balls. Cover the rest of the cantaloupe with plastic wrap and refrigerate for up to 3 days to enjoy later.
4. Ball the honey dew melon the same way as the cantaloupe and scoop out 9 balls. Cover the rest of the honey dew melon with plastic wrap and refrigerate for up to 3 days to enjoy later
5. To ball the watermelon, cut it in half crosswise. Using a melon baller, scoop out 10 balls. Cover the rest of the water-melon with plastic wrap and refrigerate for up to 3 days to enjoy later.
6. When the syrup has cooled to room temperature, add the rose water. Stir to combine. Add the cantaloupe, honeydew melon, and watermelon balls. Cover and place in the refrigerator until chilled, or up to one day. When serving, place 4 melon balls per person in a dessert bowl, and add plenty of the rose syrup. Enjoy.
2. Reduce the heat to medium. Simmer for 15 minutes. Remove from the heat and let cool to room temperature.
3. To ball the cantaloupe, cut it in half crosswise. Using a spoon, scoop out any seeds and strings and discard. Using a melon baller, scoop out 9 balls. Cover the rest of the cantaloupe with plastic wrap and refrigerate for up to 3 days to enjoy later.
4. Ball the honey dew melon the same way as the cantaloupe and scoop out 9 balls. Cover the rest of the honey dew melon with plastic wrap and refrigerate for up to 3 days to enjoy later
5. To ball the watermelon, cut it in half crosswise. Using a melon baller, scoop out 10 balls. Cover the rest of the water-melon with plastic wrap and refrigerate for up to 3 days to enjoy later.
6. When the syrup has cooled to room temperature, add the rose water. Stir to combine. Add the cantaloupe, honeydew melon, and watermelon balls. Cover and place in the refrigerator until chilled, or up to one day. When serving, place 4 melon balls per person in a dessert bowl, and add plenty of the rose syrup. Enjoy.
NOTE: A cantaloupe and a honeydew melon yield about 40 balls each. A small watermelon yields about 60 balls total. You may choose any combination of fruits to ball for your dessert.
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