Melon Marbles with Raspberry Coulis & Feijoa Blossoms
Editor's Note: Beautiful and colorful as can be, this recipe for Melon Marbles with Raspberry Coulis & Feijoa Blossoms will be a delightful addition to any table. Using raspberries, an assortment of melons, and even edible flowers, this fruit recipe will be an elegant addition to your next brunch, or even served at a bridal or baby shower. Consider placing this easy fruit recipe in pretty glass bowls for an understated, but nonetheless appealing, approach. You'll love that this recipe is both easy to make and only requires seven ingredients. In addition, some parts of the recipe can even be made in advance.
Some are bigger fans of the aromatic and fleshy blossoms of the feijoa (Feijoa sellowiana O) — commonly called Pineapple Guava — than of the exotic fruit itself. The edible petals appear in early summer, tasting slightly sweet with hints of cinnamon like the guavas that develop a few weeks later. A frilly crown of red anthers and 6 pale pink petals create flowers as decorative as they are delectable.
Make Ahead RecipeYes
- 1 cup cantaloupe balls, chilled
- 1 cup Spanish or other in-season melon balls, chilled
- 1 cup seedless watermelon balls, chilled
- 12 ounces frozen raspberries, thawed
- 1/3 cup water
- 1/3 cup granulated sugar
- Feijoa blossoms, stamens removed
Combine all of the melon balls in a bowl and refrigerate.
To make the coulis, purée the thawed raspberries and water in a blender.
Strain into a medium saucepan, add the sugar, and cook over medium heat, stirring occasionally, until the mixture reduces by about one-quarter, about 5 to 6 minutes. Cool.
Place the melon balls into individual bowls or cups, spoon the coulis over the top, garnish with feijoa blossoms, and serve.
Copyright Kitty Morse, 2015