Mary Berry Summer Melons Recipe

This Mary Berry Summer Melons recipe is a refreshing and colorful starter, which features sweet melon balls and ripe peeled tomatoes. It’s a cooling summer salad, ready in about 15 minutes (plus chilling).

Mary Berry Summer Melons Ingredients

• 2 x 750g (1½ lb) ripe melons with different colored flesh (e.g., Cantaloupe and Honeydew)
• 500g (1 lb) ripe tomatoes
• 1 tbsp fresh mint, chopped
• Mint sprigs, to garnish

For the Dressing

• 90ml (3 fl oz) sunflower oil (or a light olive oil)
• 2 tbsp white wine vinegar
• ¼ tsp caster sugar
• Salt and freshly ground black pepper

How To Make Mary Berry Summer Melons

1. Prepare the melon: Cut the melons in half. Scoop out and discard the seeds and fibrous centers. Using a melon baller or a sharp knife, cut the flesh into neat balls or uniform 2cm cubes. Place the melon pieces into a large serving bowl.
2. Peel the tomatoes: To peel the tomatoes easily, cut out the hard core and score a small “x” on the base of each one. Immerse them in a bowl of boiling water for 10–20 seconds until the skins start to split. Transfer immediately to a bowl of cold water. Once cool, peel off the skins.
3. Slice the tomatoes: Cut the peeled tomatoes in half and scoop out the seeds (discard or save for stock). Cut the tomato flesh into long, thin strips (julienne) or neat chunks that match the melon size. Add the tomato to the bowl with the melon.
4. Make the dressing: In a small jug or jar, whisk together the sunflower oil and white wine vinegar. Add the caster sugar and season to taste with salt and pepper.
5. Marinate: Pour the dressing over the melon and tomato mixture. Toss gently to coat. Cover the bowl with cling film and refrigerate for at least 1 hour. This chilling time allows the flavors to meld and the fruit to become very cold.
6. Serve: Just before serving, stir in the chopped fresh mint. Spoon the salad into chilled glass bowls or coupe glasses. Garnish with fresh mint sprigs.

Recipe Tips

• Melon selection: Mary suggests using contrasting colors. Honeydew (pale green), Cantaloupe (orange), Galia (yellow-green), or Charentais (deep orange) work best. Ensure they are ripe by smelling the stem end; it should smell sweet and floral.
• Why tomatoes? It might seem odd to mix tomatoes with fruit, but botanically tomatoes are fruit. Peeled and seeded, their texture mimics the melon, and their slight acidity balances the sweetness of the melon perfectly in this savory-sweet dressing.
• Chilling is crucial: This dish must be served ice-cold. If served warm, the texture can feel soupy. The hour in the fridge also allows the dressing to permeate the melon flesh.
• Melon baller tip: When using a melon baller, press firmly down into the flesh and twist your wrist 180 degrees to scoop a perfect sphere.

What To Serve With Mary Berry Summer Melons

This is a very light starter, perfect for a heavy meal.

• Parma Ham: Serve alongside slices of cured ham for a classic “Melon and Ham” twist.
• Feta Cheese: Crumble over the top for a salty kick.
• Crusty Bread: To soak up the juices.
• Sparkling Water: Keeps the palate fresh.

How To Store Mary Berry Summer Melons

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. The melon may release more liquid over time.
• Freeze: Do not freeze. Melon and tomato both have high water content and will turn to mush upon thawing.

Mary Berry Summer Melons Nutrition Facts

• Calories: 282kcal
• Protein: 3g
• Carbohydrates: 22g
• Fat: 22g
• Saturates: 2g
• Sugar: 20g
• Salt: 0.1g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry Asparagus with Quick Hollandaise Recipe
• Mary Berry Asparagus and Quails’ Egg Salad Recipe
• Mary Berry Asparagus Soup Recipe