Ingredients
• 1 large ripe rockmelon
• 1 Tbsp ready-to-use vanilla icing
• 2 blueberries
• 4 cups mixed seasonal fruit, balled or cut into small pieces
Method
-
Using a sharp knife, cut a wedge from rockmelon, an approximate 1⁄6 segment, cutting from end to end. Use a melon baller to scoop balls from the cut piece and remaining melon. Put melon balls in a large bowl. Trim a flat section on base of rockmelon so frog mouth sits horizontally, pointing slightly upwards. Put on a serving platter.
-
Remove remaining fruit from cut wedge. Halve strip of skin lengthways. With a knife, round off 1 end of each strip and then cut two V-shaped incisions to form hands. Halfway along strips, cut a small notch in each side to form wrists.
-
Remove a 4cm length from other end of each strip at an angle, and trim to form a semi- circle. Pipe a little of the icing in centre of each, then top with a berry to form eyes. Use icing to adhere each eye to rockmelon, just above the mouth opening.
-
Combine mixed fruit and rockmelon balls. Spoon into hollow rockmelon to fill. Place arms alongside rockmelon. Serve.
