Amuse Bouche of Melon with Basil and Chiles
Yield: About 24 bites
I first experienced this amazing blend of flavors at a wine and seafood festival in Bodega Bay, California. It was a sultry summer day, 90 degrees in the shade. One of the local chefs was serving little cups of refreshingly chilled melon soup with the tang of lime and perfect finish of salty fish sauce and fragrant basil. I fell in love. Here is my "exploded" version, in appetizer form.
- 1 ripe orange melon Add to list
- 1/4 cup lime juice Add to list
- 2 tablespoons sugar Add to list
- 2 tablespoons finely diced poblano chile Add to list
- 1 tablespoon minced fresh basil Add to list
- 1 teaspoon fish sauce (or to taste — I sometimes use up to 2 tablespoons, believe it or not!) Add to list
- A few drops of hot sauce (optional) Add to list
- Fresh raspberries or small cubes of plum Add to list
- Small basil leaves Add to list
Peel and seed the melon and cut it into bite-sized pieces. (For a technique on this, see the Gardening with Ciscoe video.) In a bowl, combine the lime juice, sugar, poblano, basil and fish sauce. Adjust the seasoning to your taste with additional fish sauce, sugar and/or hot sauce. Add the melon and toss to marinate. Chill for about 1 hour.
Using small skewers, spear each melon ball with a raspberry and basil leaf.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on July 27, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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