Grilled Melon Relish
Melons are largely made of water, which means they contain hardly any calories; however they are rich in the dyes beta-carotene and lycopene, which combat free radicals.
While this recipe only calls for a short grilling time, its imperative for the flavor because even a few minutes of grilling deeply enhances the melon flavor!
(Percentage of daily recommendation)
|Calorie||48 kcal||(2 %)|
|Protein||1 g||(1 %)|
|Fat||1 g||(1 %)|
|Carbohydrates||8 g||(5 %)|
|Sugar added||3 g||(12 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.4 mg||(3 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||0.6 mg||(5 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||22 μg||(7 %)|
|Pantothenic acid||0.1 mg||(2 %)|
|Biotin||2.5 μg||(6 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||26 mg||(27 %)|
|Potassium||240 mg||(6 %)|
|Calcium||31 mg||(3 %)|
|Magnesium||11 mg||(4 %)|
|Iron||0.6 mg||(4 %)|
|Iodine||1 μg||(1 %)|
|Zinc||0.3 mg||(4 %)|
|Saturated fatty acids||0.1 g|
|Uric acid||18 mg|
Peel ginger root and finely chop.
Halve chile lengthwise, remove seeds, rinse and pat dry. cut chile into small dice. Squeeze juice from lime.
Bring honey to a boil in a pot, then stir in vinegar.
Add ginger, chile and 2 tablespoons lime juice to pot and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and allow to cool completely.
Peel melon, halve lengthwise and remove seeds and pulp with a spoon.
Cut melon into thin wedges, season lightly with salt and then dab with paper towels.
Grill melon on a lightly oiled grill pan or hot grill (placing the wedges directly on oiled grates) until charred in spots, about 45 seconds per side.
Remove from grill, let cool and cut into small cubes.
Add the melon cubes to the ginger mixture and toss to combine.
Rinse scallions, pat dry and cut the white and light-green parts into very thin slices.
Rinse the cilantro, shake dry, pluck leaves and finely chop.
Add scallions and cilantro to relish and season with salt and pepper. Let stand for at least 1 hour before serving.