Honeydew melons are a frequent ingredient in sweet fruit salads, but they are just as happy in a savory application. The fragrant, musky sweetness of the melon contrasts so nicely with the bite of red onion, the tang of lime juice and the salty crunch of peanuts in this unique preparation!
- Using a spoon makes scooping out the seeds a quick task.
- To tell if a honeydew is ripe, first look at the rind, which should be a light golden color (as opposed to green-ish). When it’s ripe, the melon’s rind will also appear smooth and waxy. You can also press on the bottom of the melon, which should feel a bit springy and soft.
- Honeydew are in season in late summer and early fall, but are commonly available year-round!
Honeydew Salad with Peanuts and Lime
|Prep Time||Cook Time||Total Time|
|15 min||0 min||15 min|
- 1 honeydew, halved, seeded, peeled and cut into 1-inch pieces
- 1/2 small red onion, thinly sliced
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon dried cilantro, or 1/4 teaspoon ground coriander
- Salt and pepper, to taste
- 1/4 cup dry roasted peanuts, roughly chopped
- 1/4 teaspoon crushed red pepper flakes (optional)
- In a large bowl, add honeydew, red onion, lime juice, olive oil and cilantro and toss to coat. Cover with plastic wrap and let marinate, refrigerated, until flavors develop, about 30 minutes.
- Season with salt and pepper to taste. Top with peanuts and crushed red pepper flakes (if using). Serve and enjoy.
- Recipe and photo: Dish Works