Cucumber Melon Salad Recipe with Yuzu-Jalapeño Dressing

Remember the Sugar Kiss melon that I fell in love with?  Ah . . . the love affair continues:   Sugar Kiss melons just melt in your mouth and are right up there with desserts in the sweetness department!

Well, once I had the Sugar Kiss, I had to try the Honey Kiss and the Golden Kiss, right?  All of these melons come from Sandstone Melons, and let me just tell you these folks do not disappoint!  Both of these melons were a touch less sweet than the Sugar Kiss, but still wonderful and delicious!  A true treat!

I used the Honey Kiss melon in this recipe. I love it in this cool salad that’s perfect for any summer day. As a starter for dinner, a meal at lunch — any which way you serve it up, it’ll be well received.

I love creating recipes like this with these sweet treasures, but simply sliced on a platter is great, too!

Yuzu is a citrus fruit and plant from East Asia.  The fruit looks like a small grapefruit with slightly uneven skin and can be either yellow or green depending on the degree of ripeness. They’re very aromatic and have a sweet n’ sour flavor, with overtones of Mandarin orange.

Cucumber Melon Salad With Yuzu-Jalapeño Dressing

Prep Time: 20 minutes

Yield: Serves 4 to 6

Recipe

For the dressing:

1 tablespoon super finely chopped jalapeño pepper, seeds removed

2 tablespoons Yuzu juice

2 tablespoons Mirin

For the salad:

1 large cucumber

1/2 of a large Honey Kiss Melon

About 1/3 cup finely sliced red onion

Sprinkling of sea salt

  1. For the dressing: Simply combine all of the ingredients in a small bowl. Set aside in the refrigerator until you're ready to serve.
  2. For the salad: Cut the melon in half, remove the seeds, and slice it into fairly thick wedges. Use a paring knife to remove the skin and then use a vegetable peeler to make very thin slices from each wedge. (You'll likely end up with a thicker slice that you can no longer make slices with -- just eat it!)
  3. Cut a sliver off one side of the cucumber to make a flat edge. From this flat edge, use the vegetable peeler to create thin slices again.
  4. In a medium-sized mixing bowl, combine the onion with the melon and cucumber slices. Pour the dressing on and toss it lightly. Add a bit of sea salt to each plate as you serve. This salad is best served chilled and within at least 15 minutes of adding the dressing.

Notes

Mirin is a sweetened rice wine. Both Mirin and Yuzu can be found is most Japanese markets or online at Asian Food Grocer.

http://cookingontheweekends.com/2011/07/cucumber-melon-salad-with-yuzu-jalapeno-dressing/

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Comments

    • valentina says

      Yuzu juice is delicious! I try to post 3X/wk – cook and photograph mostly on weekends and write late night when the kiddos are sleeping. ;-)

  1. says

    I tried yuzu recently for the first time, and fell in love with it. But, I love citrus:)
    I am really amazed by this salad, the combination of flavors and contrasts – it has to taste good!
    And just like Amee i want to know how you do it! I try to do everything on my two days off, but I have a hard time posting more often than twice a week (and usually once every 4-5 days).
    Have a great weekend!

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