Sunday, August 26, 2012

Canteloupe Salad with Lime, Mint, & Ginger

Before I say anything about this recipe, I should say that I have made it in the past (back when I was in law school actually) and really enjoyed it.  But the melon I picked up at the farmers' market this time was strangely flavorless.  It was insanely juicy, but sadly lacking in flavor - almost like the juice of the melon watered down the flavor.  It was really weird.  Just judging from how much juice came out while Alex was chopping the melon I was worried that the melon would be overly ripe and too sweet.  It might have been a touch over-ripe, but it wasn't sweet at all.  And this salad needs some sweetness from the melon (in addition to the sugar and honey) to make it all come together.  Otherwise it doesn't quite come together.  You need the intensely sweet flavor of good ripe cantaloupe to contrast against the warmth of the ginger, the slight sour/floral flavor of the lime juice and zest and the freshness of the mint.  With all of that said, when you have a nice ripe melon this is a great dish.  You could mix it up with a combination of watermelon and cantaloupe (or stick to the recipe and just use cantaloupe) and serve alongside your typical breakfast spread for a lovely brunch.

Recipe after the jump!

Cantaloupe Salad with Lime, Mint and Ginger
July 2006

1 cantaloupe, halved, seeded, peeled
3 tablespoons fresh lime juice
3 tablespoons chopped fresh mint
2 teaspoons grated lime peel
2 tablespoons sugar
2 1/2 teaspoons grated peeled fresh ginger
2 teaspoons honey

Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

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