Servings:
4
Prep time:
35
INGREDIENTS
INSTRUCTIONS
- First, wash and dry the exterior of the watermelon. Select it with a sharp and sturdy knife. If you want to use the watermelon as a container, dug the flesh with a spoon and flip the cap on a plane surface.
- Cut the watermelon into small pieces removing carefully all the seeds, place it in a bowl and season with mint leaves washed, dried and finely chopped. Keep it in the refrigerator, covered with plastic wrap.
- Wash the peaches, dry, peel and cut into cubes, arranging them in another bowl. Season with freshly grated ginger root and a tablespoon of sugar. Cover and put in fresh.
- Clean and cut the same way the plums, wash the outside of the lemon and spice with the grated rind. Place them in a covered bowl in the same way of the other fruits and keep them fresh.
- Finally, wash and dice the apricots, place them in a fourth bowl and aromatize with the vanilla. Store well cool this fruit waiting to serve you. It shouldn’t however be prepared too far in advance.
- Coarsely chop half of the nuts, carefully wash the raspberries and dry gently. They will be used for the decorations at the end, together, if you wish,with mint leaves and small strands of lemon zest.
- Fill a large beaker glass or the watermelon cap with the four fruits so that each occupies a quarter of the space. Decorate and garnish with hazelnuts and raspberries
