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Buffet Melon Basket Salad

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Ingredients
  Watermelon 1⁄2 Small, crosswise cut
  Cantaloupe 1 , halved and seeded
  Honeydew melon 1⁄2 Small, seeded
  Honeydew melon 1 Large, halved lengthwise, seeded and cut into 16 crescents
  Fresh mint 4
For orange cream dressing
  Sugar 1⁄2 Cup (8 tbs)
  Flour 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 2
  Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Cream 1⁄2 Cup (8 tbs) (For Whipping)
Directions

GETTING READY
1. To make the Orange-Cream Dressing, combine sugar, flour, mustard and salt in a cup.
2. Fit a bowl over a double boiler pan and break in eggs.
3. Whisk lightly with a wire whisk then blend in dry ingredients.
4. Gradually add orange and lemon juices whisking until smooth.
5. Cook stirring constantly, over double boiler for 5 minutes until sauce coats back of spoon.
6. Strain sauce into a medium-size bowl, cover and refrigerate until ready to serve.

MAKING
To make the Melon Basket Salad
7. Trim a 1-inch-thick round from cut end of watermelon.
8. Use a melon scoop or a rounded teaspoon to scoop out watermelon into balls and place in a bowl.
9. Using a paring knife, trim flesh close to rind, reserving the circle of rind whole to make base of "basket”. Keep aside.
10. Scoop out 3 cups of balls from remaining watermelon and add to bowl.
11. Scoop 2 cups balls from cantaloupe and place in a separate bowl.
12. Scoop 1 cup from the half honeydew and place in separately.
13. Cover bowls with cling film and refrigerate until ready to serve.

FINALIZING
14. On a serving platter, place watermelon rind circle.
15. Arrange honeydew crescents around inside of circle, so lower ends meet in the center and rind rests against watermelon circle. Hold ends in place with one hand while arranging remaining crescents in place with the other hand
16. Spoon watermelon balls first, then layer with cantaloupe and honeydew balls.
17. Fold the whipped cream into the orange-cream dressing and pour into a sauceboat.

SERVING
18. Place platter on buffet table.
19. Garnish with a few sprigs of fresh mint.
20. Serve with orange-cream dressing on the side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Occasion: 
Wedding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Melon
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Servings: 
8

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