This recipe leans into the "sweet and salty" profile, using the melon as a natural bowl to keep your table looking fresh and vibrant.
Prep time: 15 minutes | Cook time: None | Serves: 2-4
Ingredients
- The Base: 2 Sugar Cube melons (halved and seeded)
- The Salty: 4 slices of Prosciutto (torn into ribbons) or 1/2 cup crumbled Feta cheese
- The Crunch: 1/4 cup roasted salted pistachios or pumpkin seeds
- The Freshness: 1/4 cup fresh mint leaves (torn) and 1 small shallot (thinly shaved)
- The "Zip" Dressing: 1 tbsp extra virgin olive oil, 1 tsp honey, juice of 1/2 lime, and a pinch of Aleppo pepper or red chili flakes
Instructions
- Prep the Melons: Cut the melons in half and scoop out the seeds. Use a melon baller to scoop out the orange flesh into small spheres, leaving the hollowed-out "shells" intact to use as serving bowls.
- Macerate the Shallots: In a small bowl, whisk the lime juice, honey, and olive oil. Toss the shaved shallots in this mixture for 5 minutes to soften their bite.
- Assemble: In a large mixing bowl, gently toss the melon balls, mint, and the dressing/shallot mixture.
- Fill & Top: Spoon the mixture back into the melon shells. Drape the prosciutto over the top (or sprinkle the feta) and finish with the pistachios and chili flakes.
