Sweet and Spicy = Delicious piquant-sweet melon.
Perfect for the buffet table and holiday entertaining!
Use any ripe melon for this delicious dish. I like to serve it as part of a showy buffet.
(AND, remember, cantaloupe is on of the most nutrient-dense fruits on the planet.)
(Make the syrup in advance if you like, and then drizzle on the melon up to 30 minutes before serving.)
Spicy-Sweet Firecracker Melon
Yield: 8 to 10 servings
1/3 cup sugar
1/4 cup water
1-1/2 teaspoons seeded and minced Serrano chili, see cook’s notes
1/4 cup fresh lime juice
1 tablespoon minced fresh mint
2 tablespoons minced red bell pepper
2 large, ripe cantaloupe
Cook’s notes: Use caution when working with fresh chilies. Upon completion wash hands and work surface thoroughly and do NOT touch eyes or face.
1. In a small saucepan, make a chili syrup by combining the sugar and water over medium-high heat and boiling until the sugar is dissolved. Pour into a small bowl and let cool.
2. Stir in the chili, lime juice, mint, and bell peppers.
3. Cut the melons in half and remove the seeds. Cut into wedges or other interesting shapes and arrange attractively on 8 chilled plates. Drizzle about ½ cup of the chili syrup, or to taste, over all the melon. Reserve the remaining chili syrup for another use.