Honeydew Melon with Rice Wine Vinegar & Cilantro(Cool)
It turns melons from sweet to savory.
Yield
1 servingPrep
30 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
honeydew melon
|
*
|
| ⅓ | cup |
rice vinegar
|
|
| 1 | small |
hot chili peppers
|
*
|
| ¼ | cup |
cilantro
fresh, torn |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
honeydew melon
|
*
|
| 79 | ml |
rice vinegar
|
|
| 1 | small |
hot chili peppers
|
*
|
| 59 | ml |
cilantro
fresh, torn |
|
Directions
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.
