“Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day, a continuing life.”
A. A. Gill
Kesari Halwa … another one in my breakfast series, and this one is probably the fastest one I’ve made to date. Least work too, or rather, nothing to it! Halwa is a very popular breakfast include in India, and almost every region has its own variation. The variation runs across meal courses too. Either which way, this is a much loved preparation, nostalgic too often.Up in North India, sooji ka halwa has always been popular on the breakfast menu. Eaten on it’s own, yet sometimes served with crisp puris, this semolina prep holds a special place. There are many ways to make halwa and kesari halwa is a popular rendition with an orangish colour brought on by the addition of saffron. Every house has a their own little recipe which is more often than never roasting the semolina/ suji, making a sugar syrup, then cooking the roasted suji together with the syrup until done. It is a little time consuming, needs you to stand and stir, and gives you a bunch of dirty dishes!Here’s a great alternative for those who crave a sweet breakfast, which has the natural goodness of grains, no preservatives, tastes good AND is ready in minutes. I’m talking about the Kesari Halwa from the MTR 3 Minute Breakfast Range. Importantly, there’s barely any cooking involved. None actually if you boil water in a kettle. As simple as putting the dry mix into a bowl, pouring hot water over it, giving it a good stir, then leaving covered for 3 minutes. Voila! You have halwa. That is it!! How good is this for busy mornings? Almost a magical preparation for breakfast in a hurry or on the go. Completely fuss free, and, honestly, the same consistency time and again! And the good thing is that you can eat it everyday!I made a simple video to show you just how simple making this Kesari Halwa is. Also, because it left me so much time, I thought I’d show you how to creatively present it. Breakfast and fruit is a firm favourite, so I served the halwa over pureed mango sauce {no added sugar}, with some seasonal phalsa berries, rose petals and mint from the garden. To finish, a scattering of saffron because it is Kesari Halwa after all, where kesar is the hindi term for saffron!
Try the breakfast for yourself and see how easy and yum it is. It’s available in cups as well for on the go consumption. I love plating and serving breakfast in fun sunshine bright colours to make one feel refreshed and active, ready for the day! And if you fancy something savoury alongside, then MTR offers a wide variety of savoury 3 minute breakfasts as well. Think Poha, Khatta Meetha Poha, Vegetable Upma, Magic Masala Upma, Oats Homestyle Masala…
“There is not a thing that is more positive than bread.”
Fyodor Dostoevsky
Walnut Garlic Coriander Wholewheat Bread, another favourite artisan bread. It’s 100% wholegrain, the dough is beautiful, the bread tastes as good as ever… and it uses a beautiful new wholewheat flour mix from Aashirvaad that we’ve have used at home forever! For those who know me and follow me, I am still pretty obsessed with my #makehalfyourgrainswhole passion. I win some, I lose some, yet I LOVE experimenting.As you can see above, I bake a whole lot with wholewheat flour. So when this new variant of wholewheat flour, Aashirvaad Sugar Release Control Atta showed up at home I was pretty excited. We’ve used Aashirvaad Atta at home forever and ever. A lot of folk I talk to get their own grains and have them milled with a mix of lentils, fenugreek seeds etc. I tried that once but I found it difficult to sustain. We do use a lot of wholegrain flour at home.This new variant from makes me happy. The day it came, I baked bread! It was a 60% wholegrain loaf that turned out yum! Pretty too! It tasted just like what we use normally, so a little surprising that a stepped up variant is so within reach now. The GI value of the grain mix is 53, and the blend contains a portion of lentils, fenugreek and oats too!Nothing better than fresh home baked bread, and the success of the 60% bread made me bold enough to try a 100% wholewheat version. It didn’t disappoint. At all. Of course I like added flavour to my breads so in went some omega-3 rich walnuts, loads of fresh coriander, and a drizzle of fine quality extra virgin olive oil. That’s all a good bread needs in our home! Fresh herbs, nuts and olive oil and a wholegrain base!This Walnut Garlic Coriander Wholewheat Bread is bursting with goodness of the new wholewheat flour. Use herbs and nuts of your choice, play around with ingredients, but do make this. It’s healthy, it’s addictive, and bread baking is therapeutic. Above all, it’s so good for a 100% whole grain bread!! This is my new favourite wholegrain flour, and I’m loving it!There is so much and more you can do with it. Maybe wholewheat pita bread. All you need is falafals and hummus, a crisp salad, and you have a healthy balanced delicious meal! Or maybe bake wholegrain crackers! So YUM!! Serve them with some fun home made dips and you’re good to go!What would you make with a flour like this? I mean other than including it as an everyday pantry staple of course! I’ve used it quite a bit the last week or so. As basic dough for chapatis/flatbread, also for stuffed tandoori parathas. It behaves and tastes just like the regular flour. That it’s even healthier is a bonus. The low GI makes it diabetic friendly and an ideal pantry staple! I’m next thinking wholegrain chocolate chip cookies or cheese crackers.Oh, and did I tell you I baked a batch of Wholewheat Dark Chocolate After Eight Mint Cupcakes with the same flour mix two days ago? It’s a one bowl no brainer recipe filled with wholegrain goodness that I carried to the “Facebook: A Place to Connect” event at New Delhi. I was speaking there on Facebook Live, and you can catch me and my Aashirvaad Sugar Release Control Atta cupcakes on the link here!I’ll share that recipe soon as a WHOLE lot of folk have been asking me for it. Until then, here’s another peep into how good and moist the cupcakes were.
Now time for the Walnut Garlic Coriander Wholewheat Bread. This is just a new way of thinking food, or rather #EkNayiAadat with #Aashirvaad!
Nothing better than fresh home baked bread, and this Walnut Garlic Coriander Wholewheat Bread is bursting with goodness of this new wholewheat flour . It has great flavour. Use herbs and nuts of your choice, play around with ingredients, but do make this. It's healthy, it's addictive, bread baking is therapeutic and above all it's so good for a 100% whole grain bread!!
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour40 minutesminutes
Servings 1loaf
Ingredients
Walnut Garlic Coriander Dough
2cupsAashirvaad Sugar Release Control Atta
1tspyeast
1/2salt
1tsphoney
2tbspextra virgin olive oil
1cupwater {approximately}
1tspgarlic powder {or 4 cloves minced}
1cupfresh coriander, finely chopped
1/2cupwalnuts, finely chopped
Topping
4-5walnut halves
Few sprigs fresh coriander
Himalayan pink rock salt
Extra virgin olive oil to drizzle over
Instructions
Walnut Garlic Coriander Dough
Add the wholewheat flour/Aashirvaad Sugar Release Control Atta, yeast, salt,garlic powder, honey and extra virgin olive oil to bowl of your stand mixer fitted with dough hook.
Stir to mix on speed 2, then knead for 5-7 minutes on speed 4 until the dough is smooth and elastic.
Add a few spoons of wholewheat flour if the dough is too wet, or a tbsp or two of water if too dense. We're looking for a soft dough.
Make a smooth ball, drizzle over some olive oil, and cover the bowl with cling-wrap or a damp kitchen towel. Place in a warm, draft free place for an hour or two until the dough doubles in size.
Form into a ball, drizzle over with a little olive oil, cover the stand mixer bowl with cling-wrap or a wet kitchen towel. Leave to rise in a warm, draft free place for an hour or two until doubled.
Preheat oven to 200C.
Take off the cling wrap or kitchen towel, add the finely chopped fresh coriander and walnuts to the same bowl and knead again briefly to mix.
Form into a loaf and place on a parchment lined baking sheet.
Topping
Paint top gently with damp fingers and sprinkle over some Himalayan rock salt and finely sliced garlic, push in walnut halves, and maybe add a sprig of fresh coriander.
Leave covered with a kitchen towel until the oven preheats to 200C. {20 minutes}
Bake for approximately 30-35 minutes until golden brown and done. Serve warm or at room temperature.
“If it could only be like this always — always summer, always alone, the fruit always ripe.”
Evelyn Waugh
Mulberry Lime Cooler for times like these when the season changes, when spring meets summer. With a very short and ‘finger staining good’ mulberry season in progress, life is good. This is the best time of the year, yet this time it’s unseasonably warm for April. With temperatures already threatening to touch 40C in North India, mulberries are literally raining off trees. How better to use these foraged beauties than in a refreshing summer cooler!I have loads of mulberries in the fridge. This fruit is very perishable. There’s going to be just about 2-3 weeks of mulberry joy, and then alas, wait for next year. I’m constantly thinking of things to do with this precious fruit, other than cramming them into my mouth of course!That’s how we spent our childhood. Climbing up trees in the heat of summer, foraging fruit, coming home with our hands and clothes mulberry coloured and happy. Now I want to use the fruit in more fun ways. The simplest I thought was a variation on the lemonade or our native Nimbu Paani. There was that bottle of 100% pure maple syrup from Canada that was calling my name.With summer here, it’s best to hydrate the body with loads of seasonal refreshing things. It’s fun to make coolers with fruit in season, so that’s where I begun. This Mulberry Lime Cooler is as simple as that. Basic ingredients – freshly foraged mulberries, lime juice, maple syrup and fresh mint.Mulberries are filled with nutrients that are important for our body, including iron, riboflavin, vitamin C, vitamin K, potassium, phosphorous, and calcium, as well as a significant amount of dietary fiber and a variety of beneficial organic compounds. Paired with pure maple syrup, this Mulberry Lime Cooler is certain to refresh you. Takes a few tablespoons of maple syrup to add a soothing natural sweetness. Maple syrup is a healthier alternative to regular sweeteners and sugar, and is known to be an antioxidant, has anti inflammatory properties, and is a rich source of nutrients.I don’t like to cook down berries unless required because they lose their Vitamic C. So I thought it would be best to muddle them with a little maple syrup. Love the deep colour berries released. No more to the simple summer cooler. Muddle well, strain by pushing through as much juice as you can collect. Then add a generous glug of maple syrup to sweeten. Also lime juice, a few whole mulberries and mint leaves to the pitcher. Chill well before serving, else pour over ice. It’s refreshing!There is so much more you can do with maple syrup. I made this Breakfast Berry Smoothie Bowl using a batch of gluten free granola I made last week with the maple syrup. Mulberries here too! This is just the simple kind of goodness that you can treat yourself to. Use fruit in season to get maximum benefit!So many possibilities, so much fun. Am thinking of no bake energy bites next. Best to keep things quick and easy through summer!
Mulberry Lime Cooler for times like these when the season changes, when spring meets summer. With a very short and 'finger staining good' mulberry season in progress, life is good. How better to use these foraged beauties than in a refreshing summer cooler sweetened with 100% pure maple syrup from Canada!
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 4glasses
Ingredients
1 1/4cupfresh mulberries {or similar seasonal berries}
4-6limes, juice of
1/2cup100% pure maple syrup from canada
1/4tsppink rock salt
3-4cupsof water as required
Few sprigs fresh mint
Instructions
Reserve 1/4 cup fresh mulberries for later.
Place 1 cup mulberries in a large glass bowl or glass with the pink rock salt and 2 tbsps of maple syrup. Muddle well, mashing the berries on the sides of the bowl to release as much juice as possible.
Strain into a pitcher by pushing through as much juice as you can collect. Add some water and strain again. {You can use the pulp in a smoothie later, or like me, just eat as it. It's quite delicious.}
Add water, lime juice and a generous glug of maple syrup to sweeten. Taste and adjust sweetness adjusting the lime juice and or maple syrup as required. Add a few whole mulberries and mint leaves. Chill well before serving, else pour over ice.
“But don’t forget, in the meantime, that this is the season for strawberries. Yes.”
Clarice Lispector
Baked White Chocolate Cheesecake with Mascarpone & Strawberries might well be my best cheesecake to date. Smooth, rich, indulgent, satisfying and quite impressive for something made so simple. It’s inspired of course by the Dark Chocolate Cheesecake which is an absolute winner recipe by Ruchira.I had to bake dessert the other day, another late decision, another fast track recipe. I wanted something different this time, something lighter, something more Spring. This was experimental, and we waited with baited breath while it was cut. One bite … and I knew it was a winner.It’s not always easy to throw in this and that, hoping things will work out. Sometimes stuff like this works, sometimes it’s a total disaster. This time around it was surprisingly a 100% success. There was nothing I’d change about this Baked White Chocolate Cheesecake with Mascarpone & Strawberries recipe, and I’m glad I took notes as I threw things in.As I mentioned earlier, I was really short on time. I first put the white chocolate into the Thermomix and blitzed it into a fine powder, then just added the remaining ingredients and stirred everything together. Ideally, like most cheesecake recipes with chocolate, you need to first melt and cool the chocolate before adding it to the batter. Well, this worked fine for me, so I think that’s yet another chocolate cheesecake shortcut will turn too often. If you have a sturdy food processor, then it takes less than a minute to grind chocolate really fine. Do try it this way too someday!This Baked White Chocolate Cheesecake is the easiest as the base doesn’t need to be baked separately. Leaves you a ton of time to figure out how to top it. Maybe too much time because I went a little indulgent. Well, to be honest, it was a special occasion bake, so some luxurious vanilla bean spiked mascarpone was much in place. Then of course the strawberries. So much you can do with them! This season in North India has seen an EXCELLENT strawberry crop, possibly the best ever. I’ve used them in just about everything, and they’re still falling off carts in the city. A quick jam like reduction, some balsamic, some vanilla, a dash of lime juice and sugar of course yielded a beautiful topping for the Baked White Chocolate Cheesecake.
Baked White Chocolate Cheesecake with Mascarpone &; Strawberries
Baked White Chocolate Cheesecake with Mascarpone & Strawberries might well be my best cheesecake to date. Smooth, rich, indulgent, satisfying and quite impressive for something made so simple. A quick jam like reduction, some balsamic, some vanilla, a dash of lime juice and sugar of course yielded a beautiful topping for the cheesecake.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 9 hourshours15 minutesminutes
Servings 8people
Ingredients
Biscuit base
185gdigestives biscuits
25gjaggery {or brown sugar}
55gbutter
White Chocolate Filling
200gwhite baking chocolate melted
300gcream cheese
400mlsingle cream
20gcornflour
4eggs
1/2tspvanilla bean paste {or 1 tsp pure vanilla extract}
100graw sugar
Vanilla Mascarpone Cream
150gmascarpone cheese
25graw sugar
1/2tspvanilla bean paste
Strawberry Topping
250gstrawberrieschopped
Few sprigs fresh rosemary
100gsugar
1/2tspvanilla bean paste
1tbspbalsamic vinegar
Juice of 1/2 lime
Instructions
Biscuit base
Whiz the biscuits and jaggery in food processor until you get a fine meal. Add butter, whiz again to mix. Press into 7-8" loose bottom tin. Chill in the freezer while you get the filling ready, and the oven preheats.
White Chocolate Filling
Preheat oven to 160C.
Place all ingredients in bowl of food processor, and blend well to mix, 1-2 minutes on medium speed.
Pour into crust, and bake for an hour.
Cool completely in the oven, then chill covered in the fridge, preferably overnight.
Vanilla Mascarpone Cream
Place all ingredients in a large bowl an whisk until just mixed and smooth. Don't overmix. Spread over chilled cheesecake.
Strawberry Rosemary Topping
Place all ingredients except lime juice in a non reactive sauce pan. Simmer over low heat until it becomes jam like and reaches the desired consistency. Taste and adjust sweetness. Discard rosemary. Add lime juice if desired. Cool completely {Can be made a day ahead}. Top the Vanilla Mascarpone Cream with this.
Garnish with freshly sliced strawberries and fresh rosemary sprigs.
“If it’s not 100 per cent pure maple syrup, it can’t be called ‘pure maple syrup.”
Nancy Greene
Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting. It’s been forever since I baked cupcakes or muffins. I bake cakes and cookies more often I guess, possibly, lazy me. Yet when Spring comes and summer is round the corner, the first thing I reach out for are these gorgeous cupcake liners a sweet friend sent me. This time I also had on hand a 100% pure maple syrup from Canada.Both the liners and the syrup inspired me to ‘cupcake’ so here we go. These cupcakes are a 100% wholegrain which is what I mostly bake with now. I also almost always use natural sweeteners and this time I decided to use a pure maple syrup from Canada in the cupcakes. The flavours are subtle but the health benefits quite significant.Maple Syrup an excellent source of manganese and riboflavin {B2}, and a good source of magnesium and a source of calcium, potassium, sodium, copper and zinc. It offers a healthier alternative to regular sweeteners and sugar. You can easily replace white or brown sugar with an equivalent volume of maple syrup. Just reduce the quantity of liquid in the recipe accordingly {for each cup of maple syrup substituted, reduce liquid by a ¼ cup}. An alternative like maple syrup is a great addition to adding flavour and nutrition to food.It has an addictive earthy robust flavour. One sip, then another … and soon the little bottle is empty. That delicious!! Also it’s ideal for vegans. I did a version of granola with the 100% pure maple syrup and virgin coconut oil. Mmmmm! Do tell me if you’d like the recipe.
While using maple syrup is extremely easy in your morning pre-workout or post workout smoothie, I thought I’d try it in baking as well. I used it very easily in this granola I made but before that tried it in cupcakes. The cupcakes are a great on the go healthy snack, a tiffin box filler, and a great addition to the kids birthday party. That they are a 100% wholegrain and use natural sweeteners cannot be emphasized enough.I am currently working around a #makehalfyourgrainswhole theme. You can too. Before you cook,bake or make something, look at the list of ingredients and see how you can make it better. Make each ingredient count for itself. If it says empty calories, try and work out a better alternative.For instance, for the frosting for these cupcakes I reached out for the bottle of maple syrup to see if it would work. Yes it did! Just simple cream cheese with maple syrup offered a creamy delicious earthy cupcake frosting. It’s simple changes like this that will lead you to a healthier lifestyle. Take a step at a time…
Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting
These Dark Chocolate Wholegrain Cupcakes with Maple Syrup Cream Cheese Frosting are moist, chocolaty, and oh-so-satisfying. The frosting uses 100% Pure Maple Syrup from Canada.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 6muffins
Ingredients
Dry Mix
100gwholewheat flour {aata}
30gcocoa powder
1/2tspbaking powder
1/4tspbaking soda
Pinch salt
50gwalnuts, chopped
50gdark chocolate chips
Wet Mix
75gbutter
Zest of orange
50gbrown sugar
25mlGrade B maple syrup
1egg
1/4tspvanilla bean paste
100mlbuttermilk
Maple cream cheese frosting
150gcream cheese
3tbspGrade B maple syrup
Maple flakes to garnish {optional}
Instructions
Wholewheat dark chocolate muffins
Preheat oven to 180C
Place all ingredients for dry mix in a large bowl and stir well to mix. Reserve.
Place all the wet mix ingredients EXCEPT buttermilk in bowl of stand mixer. Whisk for 2-3 minutes on medium high speed.
Add the dry ingredients alternatively with the buttermilk in 3 lots. Stir until mixed. Don't overmix.
Turn into 6-8 cupcake liners. Bake for 18-20 minutes until done.
Eat as is, warm or at room temperature. Cool completely if you wish to frost them.
Maple cream cheese frosting
Place cream cheese and maple syrup in a large bowl
Whisk with an electric hand beater until smooth. Transfer to piping bag fitted with a star nozzle. Pipe over cupcakes.
“I’m a man of simple tastes. I’m always satisfied with the best.”
Oscar Wilde
When the Tropical Collection from Chumbak comes knocking at your door, how can you not fall in love with it? It’s fresh, it’s tropical, it’s everything you can celebrate spring with, a line you can usher summer in with as well! It’s an inspiring line, and immediately nudged me to do something fun. Take a look….
I played with the collection endlessly. It brings alive the child in you. You can’t take us Indians out of the our beloved tropics {for long at least}and you can’t take tropical out of India, so the collection is a sure win. I love the crisp, colourful feel, the energy it shares, the vibrancy it spills. The collection is inspired by tropical elements like palm leaves, pineapples, flamingos and the like.Here’s what I was inspired to do – Strawberry Pineapple Smoothies & Watermelon Kiwi Gooseberry Fruit Bowl. When we were young, my dad scooped or rather balled out watermelons and musk melons on our birthdays, then served the fruit chilled in fruit bowls. For some reason, just looking at the collection took me right back there, and before I knew it I was carving a fruit bowl. It’s the funnest thing to do for a pool party, kids birthdays, an evening pick me up in summer, or an anytime fresh healthy snack.I used kiwi stars, halved gooseberries and watermelon balls. I thought I’d throw in strawberry hearts too but forgot the in the fridge. Gah! Summer will see stone fruit galore, so the fun will double. You could do a stone fruit and berry inspired bowl. Or maybe set a watermelon granita in the melon bowl, freeze, slice and serve! No dearth of ideas when your life is flooded with inspiration.
Chumbak had a #spotthepineapple fun campaign to launch the collection. How can you be tropical and not have pineapple? So I figured I’d do a pineapple strawberry smoothie too. I freeze both strawberries and pineapple chunks, so this smoothie is the easiest thing ever. Throw in a cup of each, a cup or two of water, some sweetener, a dash of lime juice into the blender. Whirrrrrrrr it up and you’re good to go.That’s what the coming summer is going to ask for. Quick fresh foods that will keep the spirit light and happy. See how beautifully they paired with the Chumbak Tropical in the light of the afternoon setting sun? Such pretty hues that go so beautifully with the bougainvillea too. Same colours, tropical feel, and I am all set! There’s plenty of choice…
With a range of cushion covers that explode in bright colours, I think this is the best time for a summer makeover! Vibrant, vibrant, vibrant is all I think! Pineapples, flamingoes, elephants, flowers, geometric patterns {♥♥♥}, I want to redo my place! Oh and the sweet little owl too stepped out from a smitten golden ex Diwali into a rustic rainbow coloured creature. Can you imagine that the ullu {owl in hindi} went tropical too? I fell in love with this little fellow, toes and all!The other thing I really liked are the cookie jars. Spacious, clean lines, good quality airtight jars, and beautifully patterned, the counter tops will never be the same again. Even though I am not a gold person, I really like the golden cookie jar too. It fits in so well with the rest. And of course there is PLENTY MORE to the collection. I just picked a few.My all time favourite is of course the palm leaf pattern line. That has my name written all over it. It is fresh, understated, almost like each piece has been hand painted. The teacups are a generous size and stand tall. The pitcher is a winner and I would LOVE for it to sit on my counter. It pours well, it’s easy to clean and is an ideal size for milk or juice. Heck, it even doubles up as a stunning flower vase! It’s lovely to begin the day with for breakfast. Quick granola and fruit parfaits, omelette, toast, a glug of milk from the jug, coffeeeeeee … the leaf pattern is my kind of pattern. For salads too. The interesting bit is that the leaf pattern fits in to every time of the day, every meal too. From a crisp beginning in the morning for breakfast, to a soothing, lilting sun-downer feel, with calming, soothing hues.
Even the coordinated leaf platters are darling. I just find the leaf pattern very very refreshing, something anyone would love to own, serve on, put out for guests, hang on their wall as part of a plate collection. I shot with it a lot as you might notice.You can see I shot it the most. With flowers {poppies} for breakfast, with milk for breakfast too, with onion flowers just like that, then with the Strawberry Pineapple Smoothies & Watermelon Kiwi Gooseberry Fruit Bowl . That’s how versatile and handy it is. The great thing is that it pairs with almost every colour and meal. I’m thinking chilled lemonade through summer!
Strawberry Pineapple Smoothies & Watermelon Kiwi Gooseberry Fruit Bowl
Strawberry Pineapple Smoothies, and a Watermelon Kiwi Gooseberry Fruit Bowl are quick, inspired, no cook, tropical fruit based recipes for summer! Inspired by the Tropical Collection from Chumbak.
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 3people
Ingredients
Strawberry Pineapple Smoothies
1 1/2cupfrozen strawberries
1 1/2cupfrozen pineapple chunks
2cupschilled water
Raw sugar as required
Juice of 1/2 a lime
Watermelon Kiwi Gooseberry Fruit Bowl
1small watermelon
1kiwi
1cupcape gooseberries
Fresh mint to garnish
Instructions
Strawberry Pineapple Smoothies
Place all ingredients in jar of blender and process until smooth. taste and adjust seasoning adding more sugar if required.
Garnish with slices of fresh strawberries.
Watermelon Kiwi Gooseberry Fruit Bowl
With a melon baller, scoop out balls of watermelon. gently remove any remaining flesh to take a bowl out of the skin. Carve the edges with a sharp fruit knife if you like.
Peel and slice the kiwi. Stamp out stars with a small cookie cutter.
Halve the cape gooseberries.
Toss them all and put into the watermelon bowl. Chill. Scatter fresh mint over it. Serve chilled.
Note
Run the left over watermelon and kiwi in a blender to make watermelon juice. Add a dash of honey, fresh lime and rock salt. Serve chilled.
