1 honeydew, cantaloupe, piel de sapo, or other musk melon
1/2 cup finely sliced scallions
2 tablespoons sake
1 serrano chile, minced
a handful fresh cilantro leaves
1/3 cup loosely chopped, toasted almonds
generous pinch of saltto serve (opt): dollops of salted creme fraiche, sprigs of basil leaves and flowers
Cut the melon in half and use a spoon to remove seeds. Use a mellon baller to scoop out balls of melon flesh. Alternately, cut the melon into wedges, peel, then cut into bite-sized pieces. Gently toss the scallions, sake, chile, cilantro, almonds, and salt. Refrigerate, and let stand for 15 minutes, or, cover and chill for up to a few hours. Just before serving dollop with a bit of salted creme fraiche, and basil leaves.
Serves 4-6.
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