Aired August 3, 2008
1/2 to 3/4 cup seedless raspberry jam
1 1/2 cups shredded coconut, toasted
Cut the melon in half and scoop out the seeds.
Using a melon baller, scoop out round balls from the flesh of the fruit and drop them into a mixing bowl.
Once you've got the melon all scooped out, put the jam into a small pot and heat it over low heat until melted. (You could also stick it into a microwave-safe dish and zap it in the microwave, stirring occasionally, until it has melted).
Stick a ball of melon with a toothpick, roll it in the melted jam to cover it, then roll it in the shredded coconut. Place the coconut-covered melon balls onto a large plate or baking sheet.
When all the melon balls have been covered in jam and coconut, transfer the plate to the freezer. Let them chill out in there until they've firmed up, 2-3 hours. Once they're frozen, it's time to dig in!