Grand Princess Trio of Melon
This melon recipe is inspired by our first night at sea on the Grand Princess sailing toward Alaska. Everyone at our table ordered this dish; they looked very pretty. The taste was light and refreshing and really yummy and I thought it would be perfect to make this dish at home. My kids asked “Why so fancy?” when they came home from swim practice and saw the table set as it was on our cruise ship with this appetizer/salad in front of their seats. It was nice to get a “fancy” feel with an easy recipe and table setting.
I used a melon ball tool to cut the melon. I also tried a small cookie scoop and this worked as well but I found the melon ball tool to be easier. To save time, cut 12 pieces of each melon, with a few extras just in case as each serving takes three balls of each type of melon.
To muddle the mint, place the mint in the mint juice and press on the mint leaves with a spoon or a muddling tool. You will need to mash them up to ensure the mint flavor is transferred to the juice. Remove the mint leaves when finished muddling.
To replicate the table setting we enjoyed on the Grand Princess, start with a white tablecloth and white napkins. Each place setting will need a water glass and a bread plate. I also have a small vase with a rose from our yard, salt and pepper as well as a shallow silver dish with a pale yellow napkin as our bread bowl. They also had a silver dish to hold the butter. It is an easy and pretty table setting. That’s it… sit down and imagine you are cruising your way to Alaska and enjoy the evening.
- ¼ watermelon
- 1 honeydew
- 1 cantaloupe
- 3 limes
- fresh mint leaves
- Cut all three melons into melon balls. You will need three melon balls of each variety of melon for each serving.
- Zest limes and set aside the zest.
- juice the limes and then muddle the mint in the lime juice. Add melon juice to total ⅓ cup.
- Place three melon balls of each type into the serving dishes. Sprinkle a little zest onto each serving. Pour a small amount of the liquid into the bottom of the glass and evenly distribute across the servings. Add one mint leaf and serve.
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