Lightly salted muskmelon with herbs

Votes: 1

Time: 4 hours 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 95, total fat 0 G., saturated fats 0 G., proteins 0 G., carbohydrates 24 G., fiber 1 G., cholesterol 0 mg, sodium 30 mg, sugar 22 G.

This appetizer is somewhere between a pickle and a salad. Sweet and tangy wedges of honeydew make a great accompaniment to grilled meat or chicken, especially if cooked in an Asian marinade or sauce. Marinated honeydew can also be diced and added to ceviche, salad, or sandwiches. Unlike other pickled and salted vegetables, honeydew isn't recommended for long marinating. Serve it the next day at the latest, before the tender flesh begins to fall apart. Chili pepper is a key ingredient in the marinade. If you prefer a spicier option, use a fiery Thai chili, while for a milder kick, a Fresno chili will do.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large ripe green honeydew melon (about 2.5 kg)
1 cup distilled white vinegar
0.5 cups of sugar
1-2 hot red chili peppers, seeded and finely chopped
For serving: chopped salted peanuts and torn fresh cilantro, basil or mint leaves, or a mixture of these

Ingredient Substitution Suggestions

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Recipes with similar ingredients: melon, chili pepper

Cooking the dish according to the recipe:

Cut the melon in half. Set half aside for another use. Trim the rind. Cut the half into three wedges, then slice crosswise to form 1-cm-thick triangles. You should have about 6 cups of melon. Place the fruit in a zip-lock plastic bag.
In a small saucepan, combine the vinegar, sugar, and chili pepper. Bring to a boil, stirring occasionally, and simmer for about 30 seconds. Transfer to a small bowl and stir in 1 cup of ice. Once the marinade has cooled, pour it over the melon and seal the bag, pressing out any air. Place the bag flat in a shallow dish and refrigerate for at least 4 hours and up to overnight, turning the bag over after about 2 hours.