½ rockmelon, deseeded
3 cups of mango nectar, chilled
3 cups pineapple juice, chilled
2 ½ cups sparkling natural mineral water, chilled
½ pineapple, peeled, halved, hard core removed, coarsely chopped
Use a melon-baller to scoop balls from the rockmelon.
Combine the mango nectar, pineapple juice and mineral water in a punch bowl or jug.
Add the rockmelon and pineapple to the mango nectar mixture.
Serve immediately.
- Mint leaves make a nice garnish.
- Fresh mango can be used when in season, although the mango nectar is an easy onboard catering option.
Recipe supplied by the Cabin Fever Cook™