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Fruit Salad And Melon Boats ! ©

June 18, 2012






Everyones favourite, “fruit salad.” Easy to make, fresh, healthy and full of vitamins!

Excellent as a dessert, for breakfast, as a healthy snack, and also wonderful on a picnic!

This is a special request from “Henry ” for his Montreal Sunday picnics and for all of you

who enjoy the out of doors.




Raspberries, Blueberries,Tangerine,Pomegranate, Mint and Lemon Verbena.


4-6 persons



1 cup raspberries

1cup blueberries

1cup tangerines

1cup pomegranate

Lemon Verbena and Mint to decorate

* Buy a Lemon Verbena bush and grow it in the garden in a pot or in the ground.



1. Wash soft fruit gently in sieve.

2. Place in serving bowl.

3. Peel tangerine and break into segments, removing as much pith as possible.

4. Cut Pomegranate straight through, into quarters. Over a bowl, turn quarters inside out and separate the fruit from the pith and skin. Discard the latter as it is very bitter.

5. Add to serving bowl and decorate with fresh verbena and mint.

6. Chill in fridge for half an hour.

N.B. If the fruit you are using are not very sweet, especially when making a winter fruit salad with apple, pear and banana, orange etc, it is sometimes necessary to make up a sugar syrup.

1 tbs sugar to 2 tabs water.  Place in small saucepan and dissolve over a low heat. Leave to cool and pour over fruit salad. You can also add lemon peel to add flavour.

IMPORTANT : If using fruit that brown once cut, for example apples, pears, bananas, peaches, always add lemon juice straight away.

Edible Flowers and Leaves/ decoration :




Quick Picnic Fruit Salad !



1 ripe Melon

Seedless Grapes

Glacé cherries ( Optional, kids love them! )

1 Peach

lemon juice

Geranium flower to decorate



1. Wash fruit, cut melon in half, remove seed and cut into mouth sized pieces. Place in serving bowl.

2. Peel peach, cover with lemon juice and add to melon.

3.Add seedless grapes and if liked glacé cherries.

4. Decorate with edible flowers or herbs. Mint, basil, geranium flowers, pansy etc

5. Chill in fridge for a good hour, if taking on a picnic. Pack at bottom of cooler.




Melon, Peach And Lime Fruit Salad.



1/2 a small ripe melon per person

1 ripe peach per person

Zest of Lime finely grated

Lemon juice

Verbena Leaves and Basil Leaves to decorate



1. Cut melon in half, scoop out seeds.

2. Peel peaches, cut into slices and fill melon center.

3. Finely zest the lime over the peaches,

4. Decorate with verbena leaves and basil leaves.

5. Chill in fridge.




Melon Boats decorated with Peach Balls, Lime, Verbena and sweet geranium.


Just Delicious!


9 persons



2 melons

2 nice ripe peaches

1 lemon/ Lime juice

1 tsp icing sugar

Lime zest, finely grated

Lemon Verbena and Mulberry leaves for decoration and Sweet Geranium/”Pelargonium.”



1. Wash and cut your melon into half long ways and then into quarters.

2. Cut melon away from skin lengthwise. Then cut segments across. Now push each segment in opposite directions.

3. Arrange on serving dish.

4. Wash and peel peach and using a small sized melon ball cutter, press into peach and twist. Place balls in a small bowl and soak in a little lemon juice and icing sugar for five minutes. ( If you don’t have a melon ball cutter, available in Cook shops, just cut the peach into mouth sized cubes.)

5. Decorate melon boats with peach balls, grate over with lime zest and top with verbena leaves.

6. Surround dish with sweet geranium leaves.

7. Chill in fridge for 1 hour.


Final Result ! Full of wonderful flavours.



2 Comments leave one →
  1. jtaptas permalink
    June 18, 2012 7:58 pm



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