Elizabeth Schneider

Cherimoya-Melon Basket

Preparation info

  • 2

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

For this easy, luxurious fruit cup (literally), you’ll need one of the very small, very sweet melons—such as the Israeli Ogen melon or the Charentais or whatever baby hybrid is available in your market—that is just the right size for two portions. Serve for a gala breakfast or brunch, or as the finale to a rich meal.

Ingredients

  • 1 very small, perfectly ripe melon
  • 1 medium cherimoya, about ¾ pound
  • Lime juice

Method

  1. Using a noncorrodible chef’s knife, cut through the melon rind and flesh in a neat zigzag pattern around the equator of the fruit. Scoop out and discard seeds. Cut a thin sliver from the base of each half so melon “bowls” will not tip. Using a small melon-ball cutter, remove the flesh, leaving an even, pretty edge along the zig-zags. Place balls in a wide dish.