Melon and Avocado Breakfast


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This could barely be called a recipe but it’s a good, refreshing combination to have up your sleeve. If you can’t find pomegranate molasses, use New Zealand manuka honey or another rich honey instead.


  • 1 small rock melon
  • 1 large avocado
  • 1 lime, halved
  • 250 ml (8 fl oz) thick Greek-style yoghurt
  • 2 tablespoons pomegranate molasses


    Cut melon in half, scoop out seeds and discard. Using a spoon, scoop flesh out of one half and divide between two wide glasses.

    Halve avocado and remove stone. Scoop out flesh and place half the avocado in each glass. Scoop remaining flesh from the melon and place in the glasses, then squeeze the lime juice over. Dollop half the yoghurt on top of each glass of fruit then drizzle the molasses on top.