1 honeydew melon
1/3 cup rice wine vinegar
1 small chile pepper(s)
1/4 cup fresh cilantro leaves — torn
Here’s a recipe by Jesse Cool of the Flea Street Cafe in Menlow Park. It turns melons from sweet to savory.
Seed the melon, peel and cut into fork-sized chunks. Seed the chile pepper (Anaheim or Jalapeno) and cut into thin strips.
Place the melon chunks in a bowl. Sprinkle with vinegar, pepper strips, and cilantro and place in the refrigerator to chill for 20 minutes. Drain off any juices that have collected, and serve the melon for breakfast or brunch.
California: Judith’s Olney, 1991, Farm Market Cookbook (Doubleday, 0385410964) / Hanneman 1998 Jun