Chef John Folse's "Rum"ba Melon Salad - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's "Rum"ba Melon Salad

"Rum"ba Melon Salad
PREP TIME: 30 Minutes
SERVES: 6

COMMENT:
Watermelon, cantaloupe and honeydew melon are abundant during the summer months, and we have created a refreshing salad using these three wonderful melons. This salad is dressed with lime juice, almonds, lemon zest and rum for a sweet and invigorating accompaniment to any meal.

INGREDIENTS:

  • 2 cups watermelon balls
  • 2 cups cantaloupe balls
  • 2 cups honeydew balls
  • 1 tbsp dark rum
  • 3 garlic cloves, minced
  • 3½ tbsps brown sugar
  • ¼ cup lime juice
  • 3 Serrano chilies, stems removed and thinly sliced with seeds
  • 1 tsp grated lemon zest
  • 2 tbsps slivered almonds, toasted
  • cilantro leaves for garnish

METHOD:
In a medium mixing bowl, mix rum, garlic, brown sugar, lime juice, chilies and lemon zest. Roughly chop almonds and add to rum mixture. Add melon balls and toss gently to coat. Allow to chill in refrigerator about 20 minutes. Serve in carved watermelon basket or glass bowl. Garnish with whole cilantro leaves.

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