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About this recipe: This fruit salad is inspired by the classic summer drink, which is often garnished with so much fruit that it is almost a fruit salad in itself. A mixture of sweet melon, berries, pear and cucumber is marinated in Pimm's and then served in melon shells. A decoration of pretty borage flowers is a traditional finish.
Excellent source of vitamin C. Good source of vitamin A. Useful source of folate.
For a non-alcoholic version, omit the Pimm's and flavour with 1–2 tsp of a cordial such as elderflower. * Turn this into a luncheon fruit and vegetable salad, using just 1 melon (either Ogen or cantaloupe), the strawberries and cucumber plus an apple instead of the pear and 100 g (3½ oz) seedless green grapes. Omit the Pimm's. Make a bed of salad leaves, including some watercress and chopped spring onion, on each plate and pile the fruit on top. Add a scoop of plain cottage cheese and sprinkle with chopped fresh mint and toasted pine nuts.
This delicious combination of fresh fruit provides plenty of fibre and vitamins, especially vitamin C and beta-carotene (which is found in orange-fleshed melon varieties), both important antioxidants. * Maximum alcohol recommendations for the general population are 3–4 units a day for men and 2–3 units a day for women. Diabetes UK recommend 3 and 2 units respectively.