Name: Watermelon and strawberry salad with crushed lime ice
Yield: 4 - 6
Ingredients: 1½ tbsp pure icing sugar; large pinch of ground cardamom; finely grated rind and juice of 1 lime; 1 tsp rosewater; 1.5 kg watermelon, cut into thin wedges; 250 gm strawberries (about 1 punnet), hulled and sliced into rounds; greek-style yoghurt and crushed pistachio nuts, to serve; Crushed lime ice; 200 gm ice cubes; finely grated rind and juice of 1 lime

This summery fruit salad makes for a simple light dessert or even breakfast. Macerate the fruit in sparkling white or rosé the night before for a boozier start to a festive morning.

Ingredients

1½ tbsp pure icing sugar

large pinch of ground cardamom

finely grated rind and juice of 1 lime

1 tsp rosewater

1.5 kg watermelon, cut into thin wedges

250 gm strawberries (about 1 punnet), hulled and sliced into rounds

greek-style yoghurt and crushed pistachio nuts, to serve

Crushed lime ice

200 gm ice cubes

finely grated rind and juice of 1 lime

Method

1.For crushed lime ice, pulse ingredients in a food processor until finely crushed, then freeze.

2.Combine icing sugar, cardamom and lime rind and juice in a large bowl. Add watermelon and strawberries and gently toss to combine. Divide among chilled serving plates, top with yoghurt, lime ice and crushed pistachio nuts and serve immediately.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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