Watermelon, lychee and berries with strawberry and black pepper granita

This pretty pink salad is perfect at any time of the day. Try it at your next weekend breakfast.

You'll need

400 gm watermelon 300 gm strawberries 125 gm raspberries 16 lychees   Strawberry and black pepper granita 220 gm (1 cup) caster sugar 500 gm strawberries, hulled 1 lemon, juiced 1 tsp finely crushed black peppercorns


  • 01
  • For the granita, place sugar and 250ml water in a small saucepan, bring to the boil, stirring to dissolve sugar, then refrigerate to cool. Process sugar syrup, strawberries and lemon juice in a blender or food processor, then strain through a fine sieve. Stir in peppercorns, pour into a shallow baking tray and freeze, scraping hourly to form crystals, until frozen (6 hours).
  • 02
  • Scoop balls from watermelon with a melon-baller, then combine with strawberries, raspberries and lychees in a bowl, stir in 2 tbsp granita, then refrigerate for flavours to develop (10 minutes). Serve salad topped with granita.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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At A Glance

  • Serves 6 people

Featured in

Feb 2016

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