2 pink grapefruit
1 small Charentais
1 small Ogen melon
60ml/ 4 tbsp orange
60ml/ 4 tbsp red
Seeds from ½
Mint sprigs, to
Squeeze out juice of 1
orange. Set aside.
Cut the melons lengthways
and remove the seeds. Cut into wedges and take away
melon skins. Slice the melon into a slightly large bite
size. Set aside.
Remove the peel and pitch
of grapefruit. Put a plate under the grapefruit to catch
the juice released while cutting the center of
grapefruit membranes to release segments.
Add in orange juice and
vermouth into the grapefruit juice. Stir to mix.
Place the melon slices and
grapefruit segments in serving plates. Spoon over the
mixed orange juice, vermouth and grapefruit juice to the
Spread the pomegranate
seeds to the serving plates and garnish with few leaves
of mint sprigs before serving.