Watermelon salad


Preparation info

  • Difficulty


  • Feeds

    four to six

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

They look like precious, delicate sorbets. They even taste like them. On the hottest, longest, stickiest day of summer, go out early in the morning and buy a variety of ripe melons. Chill them all day and by the time the sun goes down, you will have an instant smorgasbord of refreshments that even come with their own edible plates.


  • 1 red-fleshed watermelon
  • 1 yellow-fleshed (champagne) melon
  • 1 honeydew melon


Keep melons as chilled as possible.

Cut four 2.5 cm (1 in) thick round slices from the middle of the watermelon to serve as plates. Use a large ice-cream scoop to scoop out balls of watermelon flesh from the ends.

Cut champagne and honeydew melons in half and scoop out balls of the flesh.

Arrange melon balls on melon plates. Resist the temptation to do any more than this.