Last days of summer. I can even feel the autumn breath and this feeling inspires me. I love autumn - no more crazy hot days, plenty of fruits and veges, my figs in the garden are almost ready and sky at night is full of stars ...
Melons are in season now too. I'm not a big fan of ginger and I don't like honey at all, but in this salad they make quite a beautiful composition. Recipe adapted from Gourmet traveller magazine.
175 gm (½ cup) honey
2 tbsp finely chopped glacé ginger
1 vanilla bean, split
500 gm watermelon
500 gm rockmelon
500 gm honeydew melon
To serve: vanilla ice-cream
1. Combine honey, ginger and vanilla bean and ½ cup water in a small saucepan and simmer over low heat for 8 minutes or until reduced by half. Cool to room temperature.
2. Peel melons and remove seeds, then cut into 3cm cubes. Combine melon and syrup and stand for 30 minutes to marinate. Serve melon salad with scoops of vanilla ice-cream.