EatSmarter exclusive recipe

Grilled Melon Relishwith Chile and Honey

Grilled Melon Relish - Grilled Melon Relish - Refreshing relish - perfect for grilled pork or chicken
48 kcal
Grilled Melon Relish - Refreshing relish - perfect for grilled pork or chicken

(0)

Difficulty:easy
Preparation:45 min
Ready in:105 min
Low-sugar
Low-fat
high-fiber
lactose-free
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1 serving contains (Percentage of daily recommendation)
Calories48 kcal(2%)
Protein1 g(2%)
Fat1 g(1%)
Carbohydrates8 g(3%)
Added Sugar3 g(3%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½ piecesfresh Ginger root (about 15 grams)
1 ½green Chile pepper
1 ½Limes
3 tablespoonsHoney
1 ½ tablespoonsWhite vinegar
1 ½ poundsCantaloupe (or honeydew melon)
Salt
Vegetable oil (for the grill)
4 ½Scallions
6 sprigsCilantro
Pepper

Kitchen Utensils

1 Pot, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Slotted spatula, 1 Brush, 1 Grill pan, 1 Citrus juicer, 1 Wooden spoon

Directions

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1 Peel ginger root and finely chop.
2 Halve chile lengthwise, remove seeds, rinse and pat dry. cut chile into small dice. Squeeze juice from lime.
3 Bring honey to a boil in a pot, then stir in vinegar.
4 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.
5 Peel melon, halve lengthwise and remove seeds and pulp with a spoon.
6 Cut melon into thin wedges, season lightly with salt and then dab with paper towels.
7 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.
8 Remove from grill, let cool and cut into small cubes.
9 Add the melon cubes to the ginger mixture and toss to combine.
10 Rinse scallions, pat dry and cut the white and light-green parts into very thin slices.
11 Rinse the cilantro, shake dry, pluck leaves and finely chop.
12 Add scallions and cilantro to relish and season with salt and pepper. Let stand for at least 1 hour before serving. 
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