This is a great treat for an afternoon where you want something light, especially as the weather starts to warm up and we see hints of spring. The complex flavor of fig really adds to the dish, complementing the light and wispy flavor of the cantaloupe. And the sprouts add great texture.
- 1/2 cantaloupe
- clover sprouts 1 cup
- dried figs, 3
- dried dates, soaked, 3
- blueberries 5
- raspberries 5
- coconut juice
- food processor
- mandolin (can use knife instead)
- Cut the cantaloupe into thirds so it can fit nicely in the mandolin. Set the mandolin to 1, or the thinnest setting. Slice thin strip sof the cantaloupe. Alternatively you can use a knife to slice thin strips.
- Blend dried figs and dates in food processor until they become an integrated puree. Set aside.
- Blend berries and coconut water with 1 tsp of the above mentioned fig puree in a food processor until smooth.
- Strain the berry puree to remove the seeds. Set aside the puree. Discard of the seeds.
- Arrange thinly sliced cantaloupe on a plate in a wheel fashion until the plate is covered
- Place ball of sprouts in the middle
- Drizzle berry puree over the cantaloupe carpaccio
- Add fig puree