Chanterais melons are also known as French cantaloupes. It has a smooth outer skin with green ribs or lines. This petite sized fruit with a fruity taste unfortunately has a short shelf life; this is why it is not best for storing. Galia melons on the other hand are hybrids or a combination of a melon and honeydew. They are larger compared to other melons and are less sweet. The fruit can be kept for days without spoiling, but it should be wrapped well and refrigerated once cut. For this recipe, it is best to slice the melons right before serving or make sure that you refrigerate them in a sealed container to maintain their freshness.

If there is something I’d like to eat more of it would be salad. It is healthy, refreshing and filling too. So when I chanced upon this recipe, I did not let it pass. The light sweetness of shrimp blends well with the fruits. If you want to do away with the mayonnaise, sour cream is a good option or plain and simple fresh lemon juice.

 

Ingredients:

1 ripe charentais melon

1/2 small ripe galia melon

1 wedge watermelon

1 papaya

Juice of 1 lime

1 teaspoon lime zest

200ml thick mayonnaise

225g large prawns, cooked and peeled

Salt and ground black pepper

Freshly chopped coriander to garnish

 

Cut the charentais melon in half and then scoop out the seeds. Strain them and then reserve the juice. Remove the skin. Slice the melons into bite sized pieces. Place them in a container. Cover and refrigerate. Do the same for the galia melon.

Next, cut the papaya in half and then remove the seeds. Remove the skin and then slice the fruit into 1 inch thick pieces. Put them in a covered container and then refrigerate.

Combine the mayonnaise, half of the lime zest, 2 tablespoons of lime juice and 2 tablespoons of melon juice in a medium sized bowl. Mix well. Season it with salt and pepper. Add more juices if desired. Stir in the prawns.

Place the chilled papayas and melons on four plates. Top the fruit with prawns. Garnish them with the remaining lime zest and coriander. Serve immediately.

 

Photo Courtesy Of:   Maria Keays