Thai melon salad was one such dish. It’s visually striking but challenges our assumptions about fruit and flavor pairings. The acidic bite of fresh lime juice lends a sour note while the fish sauce provides an unexpected pungency and flavor enhancing sodium. The fruity heat of the serrano pepper is overshadowed by the sweetness of the fruit but pops through in an occasional but arresting manner. Cilantro and mint lend their distinctive flavors while crushed peanuts provide a textural break and much needed crunch.
In short, it’s a total mouth party.
This dish quickly became a favorite in the house and I often used it as the thin edge of the wedge when introducing other dishes. “We are going to have fish eyeballs tonight!” “Ewwww” “and thai melon salad…” “Sweet when do we eat?”
And there you have it.
I first encountered this recipe when Mary Sue Milliken and Susan Finnegar joined Julia Child on Cooking with Master Chefs (http://video.pbs.org/video/1098308889/) or
I’ve adapted the recipe over time for simplicity while retaining the flavor punch. Enjoy
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 2 tbs palm sugar (brown is an acceptable substitute)
- 3 cloves garlic - minced
- 1/2 - 1 - 2 serrano peppers - sliced paper thin (adjust for preference but don’t neglect)
- 1/4 cup minced/torn cilantro
- 1/4 cup minced/torn mint
- 3-4 kaffir lime leaves (buy locally at asian market) or 1 tbsp of minced lime zest
- 1/2 cup peanuts - chunky crush
- 2 cups cantaloupe
- 2 cups watermelon
- 2 cups honeydew melon
- combine all ingredients except fruit and nuts into bowl, mix well
- when ready to serve, drizzle dressing over fruit and top with crushed peanuts
More delicious recipes
This one of the many fanastic recipes available on this blog