SERVES 4 TO 6
Fresh fruit for dessert sometimes doesn’t seem that exciting, but when the fruit is at its peak, it’s the perfect choice. And it couldn’t be easier to prepare.
INGREDIENTS
1 cantaloupe (or any perfectly ripe summer melon)
1 pint raspberries
Borage flowers or fresh chamomile flowers
If preparing this dessert to take as a picnic that will be eaten on a boat, simply slice the melon in half. Remove the seeds but leave the rind in place. Cut long slices of melon and shingle them on a tray. Sprinkle with the fresh berries and blossoms. Cover with a lid or wrap tightly with plastic wrap. Keep in a cooler with ice packs.
If you will be taking this dessert to the beach, slice off each end of the melon. Rest the melon on one of the cut flat surfaces and remove the rind by running the knife down the sides of the melon, working your way around the melon until all the rind is removed. Halve the melon and remove the seeds. Dice the melon into bite-size pieces. Transfer to a container with a lid and top with the berries and blossoms. Pop it into your beach cooler.
The fruit will keep for 1 day refrigerated.