Exotic Fruit-Pepino Melon Sorbet with Mango Strawberry Fruit Salsa

A luscious ambrosial fruit, pepino melons have a golden yellow flesh and the outer peel is golden yellow to apricot-colored when perfectly ripe. Pepinos are native to the South American Andes region, but most pepinos come from New Zealand. The photo below showing the beautiful purple stripes is a good example of a ripe pepino. When buying pepinos, choose those which are fragrant and free of bruises. Pepino Melon Sorbet3 pepino melons1/4 cup bottled pineapple juice ( I used the Looza brand)1/2 cup sugarTrim the peeling from the pepino, cut in half and remove seeds with a spoon. Be sure to work over a bowl to catch precious juices which may drip out in the process of chopping the fruit. When roughly chopped, place in a blender or food processor with the pineapple juice and puree for 30 seconds. Strain fruit through a fine sieve. Process in an ice cream maker according to manufacturer’s instructions. Store in freezer. Makes about a pint.Strawberry Mango Fruit Salsa1 pint ripe strawberries, stemmed and diced1 ripe mango, peeled, stoned and diced1 tablespoon honey1 tablespoon lime juice1 tablespoon chopped fresh mint leavesLime Zest for garnishServes about four spooned over pepino melon sorbet.

4 Comments

  1. Susan
    April 23, 2007 / 11:33 pm

    Beautiful photos! I just made a strawberry-mango salsa this weekend and served it with tofu and fish. Yours sounds great.

  2. Kristen
    April 24, 2007 / 12:43 pm

    Beautiful as always!

  3. Lynnylu
    April 24, 2007 / 7:13 pm

    Thanks, susan and kristen.

  4. Sarah
    December 5, 2011 / 7:15 pm

    What a lovely recipe! I bet it tastes great too. 🙂

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