Minted Melon and Raspberry Recipe

1 honeydew melon
225 g/8 oz raspberries
12 mint leaves
50 g/2 oz granulated sugar

A mint sprig, to decorate

Method:

Halve the melon, remove the seeds, then scoop out the flesh with a melon bailer or peel and dice the flesh. Mix with the raspberries in a glass dish. Put the mint on a board with the sugar and chop finely. Sprinkle over the fruit, toss gently and chill for at least 1 hour. Decorate with a mint sprig just before serving.