Skill level

Average: 3.4 (10 votes)


  • quarter of a watermelon
  • fresh lychees (tinned could be used)
  • ginger sauce
  • ice-cream
  • mint, for garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Using a melon baller, scoop out as many balls of watermelon as are required for the number of guests. Add to the lychees in a bowl and mix together. Place the mix of watermelon and lychee into individual serving dishes. Top with a scoop of icecream and drizzle some ginger sauce over the top. Garnish with mint leaves and serve.


• For people wishing to obtain the ginger sauce in this recipe, a supplier called Dijon Foods has two outlets in Sydney. The addresses are as follows:

5–7 Resolution Drive, Caringbah (off Endeavour Road)
Tel: 9531 8388
Open 8.30am–6pm Mon–Sat
9.45am–5pm Sun

Unit 6/8 Gladstone Road, Castle Hill
Tel: 8850 7811
Open 9–5pm