Whipped cream and fruit salad

This Italian fruit salad is topped with whipped cream and dark chocolate shavings.
18 min
0 People
18 min
INGREDIENTS for 0 people
  • 1 lb watermelon
  • ½ melon
  • 1 tablespoon raisins
  • ½ tablespoon sugar
  • ¾ oz walnuts
  • 1 half cup Cherry liqueur
  • 3 ½ oz whipped cream
  • 1 ¾ oz currants
  • 1 oz dark chocolate

Cut the melon in half and remove the seeds. Then, using a spoon or melon baller, scoop out many balls.

Repeat to make watermellon balls. Place melon and watermelon balls together in a bowl.

Sprinkle the balls with sugar and immediately drizzle with the maraschino liqueur, then place the bowl in the refrigerator.

Meanwhile, chop the walnuts and then rehydrated the raisins by soaking them in a small bowl of cold water for 5 minutes or until soft. Then drain and squeeze.

When the melon and watermelon balls are cool, remove the bowl from the refrigerator and mix in the raisins and walnuts.

In a separate bowl, whip the cold cream using an electric whisk or by hand.

Divide the fruit salad between 4 cups or martini glasses. Garnish with the whipped cream, sprinkle with dark chocolate shavings and currants and serve immediately.

Food History

Although at one time the melons were similar in size to modernday oranges, there is no doubt that they are a product of very ancient origin.

Although it is not yet clear whether they originate in West Asia or Africa, there is no doubt that melons were already being eatened by the Sumerians more than three thousand years ago and were even mentioned in an epic poem of the time.

Melons were introduced to Europe around the first century BC, arriving quickly in both Greece and Rome. According to the writings of Pliny the Elder, emperor Tiberius was a melon-lover.

Like many other foods, melons disappeared from the Italian table following the fall of the Roman Empire and were reintroduced in the “Bel Paese” not until in the fourteenth century when plant selection lead to bigger and bigger melons.

Other suggested recipes

Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more