How to make it

  • Cut the melons in half and remove the seeds.
  • Use a melon baler to make balls, or use a knife to cut the flesh into pieces.
  • Peel the lime with a vegetable peeler.
  • Stack the strips of skin together and mince into a fine julienne.
  • Add them to the melon with the juice of the lime (approximately 1/3 cup) and the honey.
  • Stir the mixture and macerate for 1 hour if time allows.
  • Add a tablespoon of dark rum or another spirit of your choice.
  • Serve in small, deep dishes.
  • Optional: I serve this sometimes with fresh whip cream with toasted coconut
  • To turn this into a meal beside the yogurt. Sometimes I eat this wtih Prosciutto. This little dessert or brunch or side dish you can do anything with. Isn't cooking great?

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