Ripe melon with pomegranate and Limon Cress, Frank Fol – The Vegetables Chef®


(For 4 portions)

  • Ripe cavaillon melon
  • 1 ripe pomegranate
  • Limon Cress



  • Remove the skin and seeds from the melon.
  • Roll and press pomegranate to release seeds.
  • Now cut in half and collect seeds and gravy in a jar.

To finish off:

  • Place some melon wedges on each plate.
  • Sprinkle some pomegranate seeds on top, as well as some gravy.
  • Finish with some Limon Cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 10 minutes 
Techniques: emulsion, raw
Plate: Wild Moon wild sage plate
Recommended drink: Ice tea (Mist Tea) (without added sugars)

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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