Chinese Chilled Melon Fruit Salad
Made from sugar that has been cooked until it turns a light amber color, rock sugar is a popular ingredient in Chinese desserts. It can be found at Asian markets, or you can substitute 6 tablespoons of granulated sugar.
Feel free to use whatever fresh fruits are in season for the filling, or other melons such as canteloupe for the "bowl." If fresh mango is unavailable, substitute canned mango slices and juice.
1 cup water
4 ounces rock sugar, or 6 tablespoons granulated sugar
2 tablespoons mango juice, fresh or canned
1 cup mango slices, fresh or canned
1 cup sliced papaya
1 peach or apple, sliced
2 kiwi fruit, stems cut off, pared and cut into thin slices
1 tangerine, peeled and separated into individual segments
4 to 8 lychees, longans or fresh strawberries, optional
4 hollowed out honeydew melon halves*
Bring the water, rock sugar and mango juice to a boil over medium-low heat, stirring to dissolve the rock sugar. Cool.
Toss all of the fruit except for the honeydew with the sugar syrup mixture. Spoon 1 to 1 /4 cups into each prepared honeydew melon half. Chill until ready to serve.
*Melons that have already been hollowed out are frequently available when the melon is in season. The exact amount of fruit needed for each melon halve in this recipe will depend on how much of the honeydew was hollowed out.
If you're preparing your own melon halves from whole honeydew melons, feel free to substitute the scooped out honeydew for the papaya, mango or peach as desired.
Yield: 4 Servings