Full ingredients list:
You will need a 2.5cm, 3cm and 3.5cm circle cookie cutters for this recipe.
1 x 250g punnet strawberries (see tip)
¼ small seedless watermelon
¼ honeydew melon
4 sticks dried fettucine
Pure icing sugar, to dust
Nutritional information (per serve)
Instructions and steps:
1 Cut the strawberries into three or four slices, depending on the size. Trim bases (stalks) to sit flat, leaving leaves intact.
2 Slice the watermelon and honeydew into 5mm slices. Cut out five 3.5cm circles of watermelon and honeydew with cutter. Cut five 3cm circles and five 2.5cm circles from the remaining melon.
3 Break fettucine in half. Place a stick into the large piece of the strawberry. Thread alternate circles of strawberry and melon in descending sizes of circles onto the base. Replace the strawberry top. Break the fettucine to trim. Stand on serving platter. Dust with icing sugar, if you wish. Serve immediately.
Select medium to large pointy strawberries. The circumference of the circles may vary slightly due to the size of your strawberries.
This recipe is gluten free, aside from the fettuccine, which is not intended to be eaten. You can use gluten-free pasta or bamboo skewers instead.
About this recipe
First published: December 2018