Update my dinner status, I'm making this tonight.
15 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): tell us
Ingredients
-- Lime Salt --
-- Powdered Chile --
- 2 medium Dried chilies - Passilla or Ancho
- 2 medium Mexican (Key) Limes
Preparation
- Lime Salt -
Mix salt, lime zest, and juice in a small bowl. Allow to stand for at least 30 minutes. This will keep for up to three days if covered.
NOTE: You can buy this product in many Mexican markets, often pre-mixed with chile. That version is convenient, "Tajin" is my favorite brand. But the home made version is nicer because it adds a nice smell.
- Chile
Remove seeds and stems from chilies. Grind in spice grinder or coffee mill to a moderately fine powder.
NOTE. You can buy powdered chile easily, BUT don't confuse this with "Chile Powder" which containes cumin and other spices as well. You can "Chile Puro" or pure chile.
Mix equal amounts (about a Tbs each for 1 melon) of lime salt and powdered chile together in a small bowl.
- Melon
Cantaloupe is my personal favorite but honeydew or other firm, ripe melon also works well.
De-seed and cut up the melon in bite-sized chunks. Arrange decoratively on a serving plate or tray. You may mix two colors of melon or add slices of apple for visual appeal if you wish.
Quarter fresh limes and squeeze a bit of juice over the melon arrangement. Then sprinkle the salt-chile mixture lightly over the fruit. It little extra sprinkled over the plate adds a visual touch. Decorate the plate with extra lime sections, and perhaps a few mint leaves.
