Melon with Chile, Salt, and Lime
This Mexican style combination is very refreshing on a hot day. It's also a wonderful party or brunch dish.
"I grew up 12 miles from Mexico (El Centro, CA) and we ate something almost exactly like this. The only difference was that we added various other fruits to the Melons (depending on what was available) -- apples, pears, bananas even -- and we ALWAYS included chunks of fresh cucumber. It was so refreshing, and dang good, and a must for any Summer Day."- teriwood
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Melon with Chile, Salt, and Lime 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.
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.
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.
Along with a small amount of cottage cheese and lemon yogurt this makes a fine "diet dinner".
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