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Melon in Rum Sauce

This light summer dessert is most appetizing served in a large glass bowl.
  1. 1 cantaloupe
  2. 1 honeydew melon
  3. 1/4 small watermelon
  4. 1 cup fresh or frozen blueberries (drain well if frozen) 250 mL
  1. 2/3 cup sugar 150 mL
  2. 1/3 cup water 75 mL
  3. 1 tsp lime zest 5 mL
  4. 6 tbsp lime juice 90 mL
  5. 1/2 cup light rum 125 mL
  1. Cut melon into balls and add berries; chill.
  1. Mix sugar with water in saucepan; bring to boil, then reduce heat and simmer for 5 minutes. Add lime zest and let cool to room temperature.
  2. Stir in lime juice and rum. Pour over fruit and chill several hours.
  3. Serves 6 to 8.
The Best of Bridge

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.