2 pounds seeded, diced watermelon
1 mango, diced
1/2 ounce ginger, grated
8 ounces peach, apricot, or berry puree
2 kumquats, sliced
Edible flowers for garnish
Place half the diced watermelon in food processor and blend to liquefy. Refrigerate. Finely dice remaining watermelon and mango and put into a bowl with grated ginger and allow to marinate. When ready to serve, place the watermelon puree in a soup bowl along with equal portions of the marinated melon-mango mixture. Top with watermelon juice. Garnish the rim of the bowl with kumquat slices and edible flower petals. Serves 2.