You could say we have had more than our share of melon this summer. Having an abundance of melons led me to search for new recipes. Honeydew melon in coconut milk has become a favorite. It's a Thai version of strawberries and cream and it is divine.
|It could use a little garnish, but it's eaten so quickly no one cares how it looks, kind of like a chocolate chip cookie that falls apart coming out of the oven.|
1 can (14 oz) unsweetened coconut milk
3 Tbsp sugar
1 1/2 tsp fresh lime juice, or to taste
1 large honeydew melon, chilled
Stir together coconut milk, sugar and lime juice in a small metal bowl until the sugar dissolves. Put ice and water into a larger bowl then set the metal bowl into the ice water. Chill, stirring occasionally, until cold, approximately 6 min.
Cut the melon in half, discard the seeds. Scoop melon into balls using a melon ball cutter or cut into small cubes.
Divide the melon into serving dishes and pour the coconut mixture over the melon.
This recipe is from Gourmet Today, edited by Ruth Reichl.