Pineapple-Rum, Melon Soup With Mint Recipe
Ingredients:
- 1 pineapple
- 1/2 cup sugar
- 1/2 cup light rum
- 1/2 honeydew
- 1/2 cantaloupe
- 1 pt blueberries
- Mint sprigs for garnish
Directions:
- Peel the pineapple and remove the hard core. Cut 1 whole slice of pineapple, about 1/4-inch thick. Slice it into 1/2-inch pieces and set them aside for garnish.
- Cut the rest of the pineapple into chunks and puree them in a blender. You should have about 2 cups. Put the puree through a strainer and discard the solids. Add sugar and rum to the blender and mix until the sugar is dissolved.
- Using a melon-baller, scoop out most of the flesh of the honeydew and cantaloupe into little balls. Set aside.
- Pour 1/3 cup of the fruit soup into each of 6 chilled glass dessert bowls. Add the pineapple, melon balls and blueberries to the bowls. Garnish with mint and serve immediately.