Irish chef, food writer and TV personality, Darina Allen is a renown presence on the Irish food scene. And being the author of several food ...
1 ripe melon (preferably ogen or gallia)
285 g green grapes
juice of 1 large or 2 small orange
juice of 1 lemon
1-2 tbsp caster sugar
1 tblsp freshly chopped mint
8 tiny sprigs of fresh mint
Cut the pomegranate in half and then break into quarters, carefully remove the wonderful jewel like seeds clearing them of all the white pith. Put the seeds into a bowl. Next, cut the melon in half, discard the seeds and scoop the flesh into balls, use a melon baller if you have one, alternatively cut neatly into 1cm dice with a stainless steel knife.
If there's still some flesh left inside the melon skin scoop it out and mash it slightly so it almost dissolves into juice, add this to the bowl also. Squeeze the juice from the oranges and lemon and pour over the melon and pomegranates.
Next peel the whole grapes and remove the pips with the hooked end of a sterilised paper clip or hair grip. (There is no quick way to do this: the best thing is to make yourself a cup of coffee, sit up on a high stool and listen to something riveting on the radio!).
Put the grapes into the bowl as you peel them. Add some freshly chopped mint and caster sugar to taste. It shouldn't be too sweet but shouldn't be too acidic either. Cover the bowl and chill until ready to serve.
Serve in pretty white bowls, garnished with a sprig of mint.