Thai Melon Salsa

Yields 1 Pint

  • 1 pint assorted melons:  honeydew, cantaloupe, crenshaw
  • ½ teaspoon garlic, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • ½ tablespoon Serrano chiles, minced
  • 1 fluid ounce fresh lime juice
  • 2 tablespoons unsalted peanuts, roasted, chopped fine
  • 2 tablespoons fresh mint, chiffonade

1.  Cut the melons into a small dice, or cut out in balls using a melon-baller or parisienne scoop.

2.  In a bowl, combine remaining ingredients; add in melon pieces.  Chill for several hours before serving.

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Published in: on August 26, 2010 at 6:07 am  Leave a Comment  
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