Here is a pretty dessert from
Wipe the melon with a damp cloth. Cut across the top to make a round opening large enough to take
Spoon the mixed fruits back into the melon and pour in the liqueur or champagne. Replace the lid and keep the melon in a cold place for up to one hour before serving.
Tie the nasturtiums into a bunch and when ready to serve, remove the melon lid and tuck the flowers into the top of the melon. Surround the melon with chipped ice if available. If there are guests, serve the melon to the leading lady and present her with the bouquet. She can distribute nasturtiums to the other guests to nibble with the fruit salad.
© 1987 Geraldene Holt. All rights reserved.