Pickling for Melons
- Cuisine: American
- Course: Condiment
- Features: Fast, Healthy, Meatless
Summary:
For a party, you can pickle some red and yellow watermelon in addition to honeydew melons and cantaloupe. Frank Morales likes to serve the pickled fruit on skewers, alternating the colors of the melon, alongside grilled fish or shrimp.
6 to 8 servings
Ingredients:
- 1/2 cup banyuls vinegar* (may substitute sherry vinegar)
- 1/2 cup champagne vinegar
- 2 cups water
- 2 tablespoons honey
- 1/4 cup sugar
- 1 orange (rind only)
- 1 whole clove
- 2 juniper berries
- 1 bay leaf
- 6 coriander seeds
- 2 Sichuan peppercorns
- 2 to 3 medium honeydew melons or cantaloupe, cut into 1-inch cubes or scooped into balls
Directions:
In a medium saucepan over medium-high heat, add all ingredients except the melon and bring to a boil. Cook, stirring occasionally, for about 10 minutes or until the liquid has reduced slightly and become syrupy. Strain and discard the solids.
Place the melon cubes or balls in a large nonmetal bowl. Pour the warm pickling liquid over the melon. Let sit for about 10 minutes. Drain and serve.
*Note: Banyuls vinegar, made from a sweet fortified wine grown in southern France, is available at Dean & DeLuca and Whole Foods Market.
Recipe Source:
Adapted from Frank Morales, executive chef of Zola.
E-mail the Food Section with recipe questions.
