Categories: Fruit Dessert
Ingredients
- 1 medium-size cantaloupe
- 1 pt. fresh blueberries
- 1/4 cup sugar
- 1 Tbsp. Cointreau liqueur
- 1 banana with all-yellow or brown-flecked peel
- 1 Tbsp. Cointreau liqueur plus more to sprinkle
- 1 tsp. lemon juice
- Gala leaves
- sprigs fresh mint
Directions
- Chill 4 serving plates in refrigerator.
- Rinse, cut into halves and remove seeds from cantaloupe. Place in refrigerator to chill.
- Rinse blueberries in a bowl and mix in sugar, and 1 Tbsp. Cointreau liqueur. Cover. Place in refrigerator to chill 1 hour.
- Cut chilled cantaloupe into 4 3/4-inch slices, reserving ends. With a sharp paring knife, cut along inside of rind to loosen melon ring. Cut melon rings into wedges, keeping rind and sections intact in ring form. Cover with waxed paper and place in refrigerator to chill. Scoop out the inside of the melon ends with a melon baller to form melon balls. Put melon balls into a bowl, cover and set in refrigerator to chill.
- Just before serving, peel, mark sides of banana with tines of a fork and cut into 1/4-inch slices.
- Put into a bowl and sprinkle with 1 Tbsp. Cointreau liqueur and lemon juice. Gently toss banana slices.
- Arrange Galax leaves on chilled plates. Place chilled melon rings leaves and fill center with blueberries. Alternate melon balls and banana slices on top on melon ring. Place additional melon balls around each slice.
- Generously sprinkle dessert with Cointreau. Garnish with fresh mint sprigs.