Melon, Mango and Grapefruit Salad

Melon, Mango and Grapefruit Salad

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Soups and starters

Made with these products:

Serves: 4
Preparation Time: 20 minutes
Tools: Liquidiser or Food Processing Attachment


  1. Halve the melon and remove the seeds. Scoop out the flesh using a melon baller and place in a bowl. Scoop out the remaining flesh with a spoon and place in the Liquidiser or Food Processing Attachment fitted with the knife blade.
  2. Cut through the mango lengthways 1cm (½ inch) from each side of the centre, to free the stone. Cut the flesh from around the stone. Peel the remaining pieces and then neatly cube all the flesh and add to the melon balls.
  3. Using a sharp serrated knife cut all the peel and pith off the grapefruits. Holding each grapefruit over a bowl, to catch the juice, segment and discard the pith and membrane. Combine the segments with the melon and mango.
  4. Add the grapefruit juice to the Liquidiser or Food Processing Attachment with the lemon juice and process to a purée. Divide between 4 serving dishes, top with fruits and serve garnished with mint.


  • 1 ripe galia melon, chilled
  • 1 ripe mango, chilled
  • 2 pink grapefruit, chilled
  • 45ml (3 tbsp) lemon juice
  • mint sprigs, to garnish

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