This is a fabulous festive breakfast/brunch idea for long lazy summer days with zero office hours on the agenda. It kicks a punch; so strictly reserved for the big bodies in the family. This sweet and simple goodness comes from the artful Fruit Art cookbook we created with Malcolm Dare behind the lens.

Serves 6 to 8

Sozzled Melons

½ sweet melon (spanspek)
½ winter melon
1 small pawpaw or papaya
2 slices watermelon
45ml (3 Tbsp) castor sugar
45ml (3 Tbsp) tequila
45ml (3 Tbsp) gin
leaves from a small bunch mint, finely shredded
coconut yoghurt, to serve

Roasted Nuts

50g hazelnuts, roughly chopped
45ml (3 Tbsp) sunflower seeds
45ml (3 Tbsp) sesame seeds

Sozzled Melons Peel and seed all the fruit and cut into chunks or thin slices. Combine in a glass bowl, sprinkle with castor sugar and add the tequila, gin and shredded mint. Toss everything together well. Cover a chill for a couple of hours to allow the flavours to infuse.

Roasted Nuts Roast the nuts and seeds in a dry frying pan, tossing them about until they’re lightly roasted. Allow to cool.

To Serve Spoon the fruit into bowls, and top with a spoonful of coconut yoghurt and a scattering of roasted nuts and seeds.

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