Melon filled with strawberry and melon salad

Ingredients for 4 servings:

• 2 melon(s) (cantaloupe, Charentais or Ogen) each approx. 800g
• 500 g strawberries
• 10 tbsp orange juice
• 1 tbsp lime juice or lemon juice
• 2 tbsp orange liqueur or 1 tbsp orange oil, cold squeezed
• 5 tbsp honey, (orange) or 3 tbsp sugar
• 50 g pine nuts, brittle, walnut or almond flakes
• 200 g whipped cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A festive dessert for 4 people. Easy to prepare.

Cut melons (choose ones with nice skin) slightly straight at the base and stem to help them stand better. Then halve them vertically and carefully remove the seeds. Use a melon baller to scoop out the balls and collect the juice. Wash, dry, and hull the strawberries, then halve or quarter them depending on their size. Mix 4 tablespoons of melon juice with orange juice, lime or lemon juice, orange liqueur or orange oil, and honey or sugar. Mix with the melon balls and strawberry pieces and fill the 4 bowls. Let it marinate in a cool place for one hour. Roast nuts or almonds in a non-stick pan without fat until golden, whip the cream until stiff, sweeten to taste, and spread over the melon halves. Sprinkle with brittle or the roasted, cooled nuts. Maraschino or Amaretto are also delicious instead of orange liqueur. The seeds of a vanilla pod also work well in the marinade if you omit the liqueur. If you omit the cream or replace it with a light low-fat quark cream, you have a healthy, low-calorie dessert.