Melon ball cocktail

Photo by Joy Lai

This recipe, reproduced in the Australian Women’s Weekly Cookery for Parties, was part of a menu submitted by Miss J Maddocks of Neutral Bay, NSW, for a 21st birthday party. She won £50.

4 honeydew melons
4 canteloupes
4 watermelons
1 cup sweet sherry
½ cup sugar, mint springs

Prepare melons by cutting in two and removing seeds. Scoop out balls of melon, using a melon ball cutter, or cut into a ½ in dice. Place balls from melons in a large bowl, sprinkle with sugar and sherry, and place in refrigerator to chill. Use two cases of the watermelons for serving Melon Ball Cocktail. Cut melon lengthwise, levelling off inside after melon balls have been cut. A small slice can be cut from bottom of melon so that it will balance evenly. To serve, fill watermelon cases with melon balls and garnish with sprigs of mint. Place large serving spoons beside the cocktail so that guests may serve themselves. Place a small cluster of grapes beside each melon. Arrange fruit cocktail glasses nearby.

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