This recipe is a perfect example of food that excites more than one area of the palate. It blends the cool sweetness of melon with sour lime and hot chili syrup.
Any ripe, firm-fleshed melon will work work here. Once the chili syrup is made, this dish can be thrown together just before serving.
“Fire and Ice” Cantaloupe
Yield: 8 servings
1/3 cup sugar
1/4 cup water
1-1/2 teaspoons seeded and minced serrano chili
1/4 cup fresh lime juice
1 tablespoon minced fresh mint
2 tablespoons minced red bell pepper
2 large, ripe cantaloupe
- 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. Stir in the chili, lime juice, mint, and bell peppers.
- 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.
Source: “Home Food” by Debbie Shore and Catherine Townsend, (Clarkson Potter, $25)