Watermelon and raspberry salad with honey yoghurt

You'll need

560 gm (2 cups) thick natural yoghurt 175 gm (½ cup) honey, or to taste 700 gm piece seedless watermelon, scooped into balls with a melon baller 250 gm (about 2 punnets) raspberries   Watermelon and lime syrup 220 gm (1 cup) caster sugar 175 ml dessert wine 200 gm watermelon flesh, coarsely chopped 1 vanilla bean, scraped seeds only Juice of 1 lime, or to taste


  • 01
  • For watermelon and lime syrup, combine sugar and dessert wine in a small saucepan and stir over medium-high heat until sugar dissolves. Add watermelon and vanilla seeds, bring to the boil and cook until syrupy (8-10 minutes), remove from heat and cool, strain, then stir in lime juice to taste.
  • 02
  • Meanwhile, combine yoghurt and honey in a bowl and set aside.
  • 03
  • Arrange watermelon and raspberries in bowls, drizzle with syrup and serve immediately with honey yoghurt.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2009

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