2 fresh strawberries
100 g of red currants
400 ml of lemon sorbet
Some mint leaves to decorate
Remove the seeds and skin to the papaya, extract balls with a 2 cm diameter drain spoon.
Peel the slices and extract balls with the same spoon.
Remove the rind and seeds from the melon and extract the balls with a 3 cm diameter drain spoon and the 2 cm used previously.
Wash and dry the currants.
Arrange the melon, papaya and fresquilla balls in a bowl with the currants forming a pyramid, place some lemon sorbet balls on the top and decorate with some mint leaves.