Ingredient
1 honeydew melon1 rockmelon
1 palm heart
1 young coconut
1 tbsp coriander shoots
15ml rose water
20 cubes watermelon (2cm x 2cm)
Method
Chef: Adam D'Sylva
1. Cut rockmelon and honeydew melon in half and place on a baking tray and place in a moderate oven for 45 minutes. Cook until caramelized and tender. Cool then scoop out flesh and suspend in muslin or filter paper. Once liquid is strained, chill.
2. Cut young coconut in half and scoop flesh out, cut into a small dice.
3. Remove the outer layer of the palm heart slice into 20 discs and also cut some into a small dice.
4. To assemble place cubes of watermelon in bowls and anoint each cube with rose water. Scatter young coconut and palm heart dice in bowl. Place discs of palm on watermelon cubes. Pour chilled melon soup in bowl and garnish with coriander shoots.
* This information was sourced from '9am with David and Kim'
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