Yubari melon, burrata and mint
Yubari King Melon · serves 2 · 15 minutes
Yubari King melons are grown under glass in Yubari, Hokkaido, and are sold more often as gifts than as groceries. The flesh is soft, deeply sweet and very fragrant, so it needs a gentle partner.
Ingredients
½ ripe Yubari melon
1 fresh burrata
8 mint leaves
2 tbsp olive oil
flaky sea salt
black pepper
Method
- 1
CHILL
Chill the melon for an hour, then halve it and scoop out the seeds. Cold muffles the scent, so do not chill longer.
- 2
SLICE
Cut the flesh into thin crescents and fan them across two plates.
- 3
ADD CREAM
Tear the burrata in half and rest one half in the centre of each plate.
- 4
FINISH
Drizzle with olive oil, scatter the mint, and add flaky salt and a little pepper.
Eat it within a day of cutting. Ripe melon smells sweet at the stem end.
