Ingredients
- MUSKMELON IS A FAMILY OF MELONS THAT INCLUDE MANY VARIETIES LIKE CANTALOUPE, KOREAN,HONEYDEW,CANARY AND SUGAR MELON. THEY ALL BELONG TO THE GENUS CUCUMIS UNLIKE WATERMELON AND ASH GOURD OR WINTER MELON THAT COME FROM A DIFFERENT STRAIN. CHINA IS THE LARGEST PRODUCER OF MELONS. IN INDIA THEY ARE IN SEASON APRIL TO JULY. CANTALOUPE IS A GOOD SOURCE OF VITAMIN A AND C AND IS 90% WATER.
- I LIKE TO SERVE MUSKMELON CHILLED AS AN APPETIZER BUT ITS ALSO GOOD AS A SALAD, PALATE CLEANSER AND DESSERT ON A HOT SUMMER DAY.
- IN AN INDIAN SENSE OF SALAD YOU WILL FIND A RECIPE FOR MELON DILLON KA WITH SAFFRON OIL.
- SERVES 4 SMALL PORTIONS
- ONE CANTALOUPE, RIPE, HALVED, SEEDS REMOVED
- BALLING TOOL
- FOR THE SEASONING
- PINCH OF FINELY GROUND BLACK SALAT OR KALA NAMAK
- PINCH OF FINELY POWDERED PAPRIKA
- A SQUEEZE OF LIME JUICE
Instructions
- USING THE BALLING TOOL SCOOP OUT ROUND BALLS FROM THE MELONS FLESH AND PLACE THEM IN SMALL 4 OZ SERVING CUPS. PILE THEM UP ONE OVER THE OTHER.
- KEEP COVERED AND CHILLED IN THE FRIDGE UNTIL YOU ARE READY TO SERVE THEM FOR UPTO 4 HOURS.
- SERVE COLD WITH CRUSHED SALT, WEDGES OF LIME AND GROUND PAPRIKA ON THE SIDE FOR PEOPLE TO HELP THEMSELVES. THIS SEASONING SHOULD ONLY GO ON WHEN YOU ARE READY TO SERVE THE MELON BECAUSE SALT LEACHES WATER AND THE MELONS WILL LOOSE THEIR FIRMNESS IF SALTED IN ADVANCE.
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