Filled Ice Cream Melon

Cut the melon open in the middle in a zigzag pattern. Remove the seeds with a spoon.

Using a potato corer, cut out enough small balls from the melon flesh to hollow out the melon.

Return the balls to the melon halves one more time and refrigerate.

Remove the skin from the kiwi and the banana and cut them into slices. Remove the skin from the lychees and remove the seeds.

Rinse the kumquats and cut into slices.

Remove the peel from the tangerine and divide into wedges.

Remove the peel from the mango, remove the pit and dice the flesh.

Cut the pineapple into pieces and finely dice the ginger.

Put the fruit and the melon balls in a suitable bowl, add the ginger cubes, the syrup as well as the sugar, mix everything together.

Pour the sherry over it and refrigerate.

Coarsely chop the pistachios.

Place the two melon halves on ice cubes and fill with the fruit salad, then sprinkle the pistachios on top and garnish with the fresh mint.

The yogurt orange sauce goes well with this.

Tip: Use a normal or light yogurt as needed!

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