Multi-melon salad — no frills

  • by Wit
  • 15 June 2008

Melons are very much in season today. Maybe they are not grown locally where you live, but it’s hard to avoid them in the supermarkets and at local greengrocers at the moment. Let’s start with an easy one to get into this melon thing.

This recipe is so easy, you’re gonna slap yourself for not having tried it before. First of all, get 3 different types of melon. Best if they have different colours of course. The yellow Honeydew – for example — has green meat, the elongated Santa Claus has white meat and Canteloupe or Charentais melons have orange meat.

You can use half or even a quarter of each and cover the remaining bits with clingfilm, for later. Keep in the fridge in a closed bag or container. Anyway, cut the melons into bite-sized chunks and gently toss em into a nice bowl.

Next, shred a handful of thinly sliced smoked ham and carefully mix with the melon. Finally, add freshly ground black pepper to taste. That’s it. Nothing more to it but digging in.

Tip: make it half an hour before you’re gonna eat it, and chill the salad in the fridge. Have a glass of wine with it if you will.

This one is interesting.That sounds really nice.Hmm tasty.Oooh yummie.Bliss on a plate. Top stuff. (1 votes, average: 4 out of 5)
 Loading ... Loading ...
Share this Killer Salad recipe:
  • Digg
  • del.icio.us
  • RawSugar
  • Reddit
  • StumbleUpon
  • Technorati
  • YahooMyWeb
  • Facebook
  • NewsVine
  • Google
  • TwitThis

Information and Links

Join the fray by commenting, tracking what others have to say, or linking to it from your blog.

Information
June 15th, 2008
6 Responses
Feeds and Links
Comment Feed
From This Author
Del.icio.us
Digg
Technorati
Categories
Fruit Salads
Meat Salads

Other Posts
The future of salad is so bright you’ll have to wear shades
A salad by any other name

Write a Comment

Take a moment to comment and tell us what you think. Some basic HTML is allowed for formatting.

Reader Comments

Comment Number:
1
Written by:
AppleVenus
Posted on:
15 June 2008 at 5:39 pm

ok, I just slapped myself. It sounds really nice, I will definitely be trying it, tx.

Comment Number:
2
Written by:
Yura
Posted on:
16 June 2008 at 4:08 am

It sounded great until you introduced “ham” to the mix. Is it that delicious to eat melon and ham? The first time I see fruit mixing with meat.

Comment Number:
3
Written by:
AppleVenus
Posted on:
16 June 2008 at 9:32 am

I’m sure the author will comment about this particular recipe, but speaking generally fruit is often paired with both meat and fish.

Comment Number:
4
Written by:
Yura
Posted on:
16 June 2008 at 10:48 am

You may be right (well, you are, but I can’t get this into my head).

That being said, I did try a baked chicken, covered with *honey* instead of salt. It did seem funky, but tasted alright (when honey is in moderation).

Btw, a chicken baked with salt (in the oven) is the tastiest way to eat chicken, in my opinion. You can probably cover it with sauce instead of salt (or both), if you want, though.

Comment Number:
5
Written by:
Wit
Posted on:
16 June 2008 at 3:09 pm

Sounds good :)

Anyway, melon & raw/smoked ham is quite a classic combination, sorta like pineapple & cooked ham & melted cheese, or maybe pears & blue cheese, or even strawberries with black pepper. There are quite a few of these fruity+savoury combos that look weird at first, but not after you’ve tasted them.

Alas, I can’t help with a vegetarian or vegan alternative… What you’re looking for is something that’s smoky and salty and with a texture that is completely different from the melon. If I had to experiment, I’d try char-grilling some blanched samphire or a similar sea veg to get the same smoky and salty sensation.

Comment Number:
6
Written by:
Yura
Posted on:
17 June 2008 at 1:02 am

As someone, who eats rice 5 days a week, I got used to lack of taste, so I don’t particularly want any smoky sensation. Coal-baked potatos, stuff cooked over real fire give me the smoky feel - it simply rocks and tastes great.

Thanks for the suggestion, though. I’ll keep in in mind, if I some day feel like smoky and salty.