We’ve had several hot days, really hot days. Days, that make everything inevitably go at a slower pace and drive even the biggest sun worshipper into the shades. Did I mention that most of the (older) buildings in Munich don’t have AC? Yuck. Yep, it was one of those sweltering days and we were invited over to our friends apartment for dinner. Given the temperatures, neither one of us wanted to spend hours in the kitchen, so we all decided to make thin crust pizza with different toppings and have a few chilled Heineken to go with it. A light and easy option.
Dessert wise, we had a bit of a misunderstanding. I thought – no, I knew for a fact that we all agreed on N and I were to bring dessert. Seriously, I have perfect memory and would never have a wrong recollection *cough* (I can see N. rolling on the floor laughing…). Anyway, we ended with two different dessert that night. Häagen-Dazs ice cream with fresh passion fruit and Kristin’s Moroccan orange melon summer salad, which was a real treat! The oranges tasted great despite the fact they’re not in season. Needless to say, it ended up straight away on our very-soon-to-make-list. Fortunately, the weather has cooled down quite a bit the last days and we’re back to more reasonsable temperatures.
So this morning we had it again, this time however without the Grand Manier. I think it works both ways (with and without) – in any event a very refreshing and delicious fruit salad – prepared and good to go in no time. Oliver
Cut the flesh from the chilled melon into bite size pieces, removing and discarding the seeds and set aside. Filet oranges and place into bowl with the melon. Supreming oranges I find not difficult at all, it just takes a sharp knife…
For the dressing, combine freshly squeezed orange juice, cinnamon, and Grand Manier or Cointreau (optional). Finely chop mint leaves.
Add the chopped mint to the fruit, pour the dressing over the mixture and toss gently until everything is coated and evenly mixed. Veeeery refreshing!
Moroccan Orange Melon Summer Salad
Recipe source: from a friend (Kristin)
Required time: preparation 15 min.
Ingredients (serves 4):
6 oranges (fillet 4, squeeze 2)
1/2 mid-sized watermelon
fresh mint, chopped (amount to taste)
1 tsp cinnamon
one or two shots of Grand Marnier/Cointreau