- 6 cups chunks of peeled melon
- 1 tablespoon thinly sliced shallot
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- Zest of one lime
- 1 Thai chili thinly sliced (optional)
- 2 tablespoons olive oil
- Salt to taste
- 1/2 cup chopped, roasted salted peanuts
- Garnish - Fresh cilantro leaves, chopped fresh mint, fresh Thai basil leaves
Peel and chunk fresh melon and place in large bowl.
Make the dressing by mixing shallot, brown sugar, fish sauce, lime juice, lime zest, Thai chili (if using) and olive oil in a small bowl.
Add to the melon chunks and toss to coat. Taste and add a little salt if needed. Transfer to platter and garnish with chopped peanuts, fresh cilantro leaves, chopped fresh mint and Thai basil leaves.
Note: Our markets carry a variety of melons each summer, such as Galia, Canary, Santa Claus, honeydew, cantaloupe, watermelon, orange honeydew and Crenshaw. They all vary in sweet and savory qualities. This is a great recipe for trying something new or a mixture of different melons.
Also, Thai chilis are also known as bird’s eye chilis. They’re very spicy so use cautiously. If unavailable, substitute with serrano chili.