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Melon and grapes with coconut-lime sauce

Jenni Muir
Basil adds magical flavour and fragrance to this exciting, tropically-inspired dessert

Melon and grapes with coconut-lime sauce

Method

1. Combine the coconut cream, caster sugar and lime juice in a mixing bowl and stir until smooth. Cover and place in the fridge or freezer to chill thoroughly.

2. Just before serving time, de-seed and peel the melon, and cut the flesh into bite-sized chunks. Pick the grapes from their stalks and combine with the melon in a mixing bowl, stirring gently.

3. Arrange the fruit on serving plates or one large dish. Pour the very cold coconut cream sauce over the fruit. Scatter with the fresh herbs, tearing them in half if large, and serve immediately.

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Serves: 2

Prep: 15 min, plus chilling time

Ingredients
100ml coconut cream
2 tsp caster sugar
1/2 tsp fresh lime juice, or to taste
300g honeydew melon
100g red seedless grapes
100g green seedless grapes
10 basil leaves
10 small mint leaves