Persian Melon Fruit Cake
by Sarah Farsh September 7th, 2016
- 1/2 crenshaw or cantaloupe melon, peeled, seeded and carved into a cake shape of your choice
- 1 1/2 tbsp rosewater, usually found in ethnic aisle
- SoDelicious dairy-free cocowhip (or creamy topping of choice), I use reduced fat variety
- 1 cup crushed unsalted pistachio nuts
- fresh mint for garnish
Prep your melon by slicing in half, peeling and scooping seeds out. Use a paring knife to carve the melon out to your desired cake shape. Rub the melon down with rosewater and let chill in refrigerator until you are ready to serve. Frost melon with cocowhip, top with pistachio nuts and garnish with mint. Serve immediately.