Sweet curry is a blend of spices. We are using spices from Epices de Cru for this recipe.
1 cup vanilla yogurt
1 tsp grated lemon zest
1 tsp fresh lemon juice or Sicilain Lemon White Balsamic
1 tsp Honey (dark if you can get it)
1 tsp Arvinda's Garam Masala or
1/4 tsp each of ground cardamom, cinnamon and ginger
1/8 tsp ground nutmeg
1 large cantaloupe or honedew melon
fresh mint leaves for garnish
Whisk all ingredients together. Cover and refrigerate for 30 munutes to allow the flavors to blend.
Halve the melon, remove the seeds. Using a melon baller, scoop out the melon flesh and place it in a large bowl.
Serve about 1 cup of the melon balls per serving, top with 2 tablespoons curry cream and garnish with the fresh mint.