Stuffed melon with raspberry sauce


A chic dessert with only fruit and free of fat, good for dinner with friends on a slimming diet.


1 T rum
1⁄4 c water
  mint (fresh leaves, garnish)
2 melon (small Cantaloupe melons)
2 c raspberries (washed, stemmed)


  1. Halve the melon, remove the seeds with a spoon and scoop the flesh with a melon baller.
  2. Mix 1 cup of raspberries with the melon balls and distribute the fruit among the four empty melon half shells.
  3. Process 1 cup of raspberries in the blender with the water, sugar and rum, strain to remove the seeds.
  4. Pour the sauce over the fruit - a little on each shell - sprinkle some mint leaves on top, and chill for 30 minutes before serving.
12 servings
Preparation time
Cooking time
Total time
20 minutes


Substitute rum with orange or pineapple juice if you are  preparing this yummy melon and raspberry salad for children.


Spanish cuisine

easy, healthy, chill
dessert, summer
Spanish food recipes
Food in Europe