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Melon Raspberry Fruit Salad Cocktail


Rate this recipe 4/5 (38 Votes)


  • ingredients
  • * 2/3 good ripe melon and
  • * 1/2 cup fresh raspberries
  • * 2 tablespoons Soho (lychee liqueur)
  • * 1 teaspoon of ginger powder
  • * A dash of lime juice
  • * candied ginger
  • * 1 teaspoon of sugar


Servings 1
Level of difficulty Easy
Preparation time 5mins
Cost Average budget


Step 1

Cut the melon in half, remove seeds with a spoon. Remove balls of flesh with a melon baller. Place them in a container. Reserve juice in the fridge. Place the raspberries quickly under cold water, drain on paper towels.

- In a cocktail glass, alternating a layer of melon balls, raspberries, and melon. - - Finally, put in desired amount of candied ginger, finely grated.
- An hour before serving, put two tablespoons of lychee liquor in a container, add the ginger powder, sugar and a dash of lime juice. Mix well. Add the liquid to the fruit with delicacy. Refrigerate.
- Garnish with a slice of candied ginger. Serve chilled.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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