Melon & Watermelon Carpaccio
Summer is in full swing with temperatures at their peak. At this time of year, all I want to eat are fresh and hydrating foods such as cucumbers, tomatoes & watermelons. With the heat, our bodies need more water which is why we crave hydrating fresh fruits & veg to satiate our thirst.
This Melon & Watermelon Carpaccio is the ideal recipe for the burst of freshness we all seek during the warm Summer months. The sweet & juicy notes of the melon and the crunchy freshness of the watermelon pair perfectly with the tangy fragrance of the lime. Add some fresh mint & a pinch of Fleur de sel for a quintessentially Summer-flavoured recipe.
As a light appetiser, for a refreshing dessert or even as a delicious mid-day snack, this recipe can be adapted with all varieties of melons at hand. And why not mix it up a bit by adding different seasonal fruits to taste - berries, peaches or plums will do the trick. Enjoy!
- Vegan Recipe -
MELON & WATERMELON CARPACCIO
½ Cantaloupe melon, peeled*
½ Canary melon, peeled*
100g of watermelon, peeled*
2 limes, juice & zest
1 tablespoon of fresh ginger, finely grated
5 sprigs of fresh mint**
Fleur de Sel (optional)
Freshly grated pepper (optional)
Remove the seeds from the melons.
Using a mandoline or a sharp knife (operate with caution), very finely slice the melons into ribbons.
Arrange the melon slices on a serving dish.
Sprinkle the zest and squeeze the juice of both limes onto the fruit. Add the grated ginger.
Cover and leave to infuse in the fridge for approx. 1-2hours.
In the meantime, wash and dry the mint leaves and roughly chop them.
Garnish the carpaccio with mint and season with a pinch of Fleur de Sel and freshly grated pepper (optional).
Notes: *You can sub. the varieties of melon I chose with any other sort of melon to taste.
**You can sub. the mint leaves with other fresh herbs - i.e: basil, thyme, etc.
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