Rockmelon and Passionfruit Salad with Chocolate Honeycomb
Refreshing combination of rockmelon, golden kiwi and passionfruit topped with indulgent crushed chocolate honeycomb to create a zippy sweet no-cook dessert salad that will wow the crowds.
Cut the rockmelon in half lengthwise.Scrape the melon seeds out with a spoon and discard.To make melon balls, hold the melon baller flat against the melon and sink it into the melon flesh until the entire scoop has sunk in. Then rotate the melon baller around and twist out a ball of melon. To start the next ball, close the first one and keep going until there are no more balls to scoop.
Slice the top and bottoms of golden kiwi fruit. Then starting from top to bottom, using your knife cut away the skin as close as you can to the flesh. Rotate the fruit until you have removed all the skin. Cut golden kiwi fruit into round slices and then into half again. Set aside for assembly.
Cut the passion fruit into half. Using a teaspoon, scoop out the passionfruit pulp into a bowl.
Place chocolate covered honeycomb in a sandwich bag and smash it with a rolling pin. Keep crushing until you have a mix of tiny and small shards of honeycomb and chocolate. Leave in the bag until ready to assemble.
Salad Dressing
Place maple syrup and lime juice in a small bowl and mix well together.
Assembly
In a large mixing bowl, add rockmelon balls, golden kiwi, passionfruit pulp and the maple lime dressing.
Give it a gentle mix.
Take a large serving dish and scoop fruit salad mixture into the bowl.
Scatter coconut flakes and crushed chocolate covered honeycomb.
Grate lime zest on top to serve.
Notes
If you don’t have a melon baller, cut rockmelon into 2 cm cubes.
If you prefer a little more crunch or a special treat, use 1 ½ bars (75g) of chocolate-covered honeycomb.
Be sure to check the chocolate covered honeycomb is gluten free if you need to serve a gluten free dessert. Some brands may contain wheat.
Replace Violet Crumble with vegan chocolate honeycomb for a vegan friendly recipe.
You can serve this dessert salad individually in glass tumblers or on a large platter for sharing.
Best to combine the dessert salad when you need to serve as the juices from the fruit and maple lime dressing can make the chocolate covered honeycomb and coconut flakes a bit wet and soft over time.