Summer Fruit Punch

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