Charantais melon rasayana

Charantais melon rasayana

By
From
Indian Food Made Easy
Serves
6
Photographer
Vanessa Courtier

This wonderful seasonal fruit is the stripy melon with the orange flesh. If you cannot find it, use cantaloupe or musk melon instead. Check it is ripe by sniffing one end – it should give off a fruity aroma. The Charantais melon is juicy and sweet and perfect in this refreshing south Indian-inspired dessert. The melon leaks into the creamy coconut and is uplifted with the pomegranate seeds.

Ingredients

Quantity Ingredient
225g charantais melon flesh, weighed without the skin, cut into small dice
225ml fresh or canned coconut milk
2 tablespoons sugar, or to taste
1/2 pomegranate, seeded
2 handfuls crushed ice
handful flaked almonds, lightly roasted in the oven until just changing colour

Method

  1. Place the melon dice in a deep bowl. Using your fingers, crush them slightly so that they are no longer regular in shape and start to leak out their wonderful juice, but do not let them become mushy. Add the coconut milk and sugar and mix well. The colour should be a beautiful pale peach; you may want to give the melon another crush to assimilate the two. Stir in the pomegranate and chill until ready to serve.
  2. Place a tablespoon of crushed ice in the bottom of the serving bowls and top with the rasayana. Sprinkle over the flaked almonds and serve cold.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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