4 varieties of melon
For this dish the melon has the skin left on and is cut into thin slices (after cutting the melon into quarters and removing the seeds). It is therefore important to wash the skins of the melon before cutting. It looks prettier if you have different coloured melons I would suggest using watermelon, honeydew, galia and cantaloupe but any would do. Use two thin slices of each type of melon per person and fan them out on the plate, alternating the colours.
To make the raspberry sauce take 6 raspberries per person and heat gently in a pan with a splash of water and a teaspoon of sugar. Warm them through until they are soft and then remove from the heat and remove the juice by either blending in a food processor or mashing. Then sieve to remove the seeds. Taste the sauce to make sure it is sweet enough. Serve the sauce on the side of the plate.