Melon and Ginger - Sushi Style & Prosciutto Style

Sep 13, 2007 by bartolimu | 0 Comments| Share it:   

Delicious!

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1 rating

Intro

I came up with the idea for this dish in an Italian deli. It’s a play on the classic prosciutto and melon appetizer, replacing wonderful, juicy Italian meat with wonderful, juicy pickled ginger. Since both melon and ginger love salt (and heck, who doesn’t), I top everything off with a pinch of sel gris for flavor and a bit of added crunch.

This is not an appetizer for everyone. It requires pretty high-quality melon to play equal partner to the pickled ginger, and the result is an extremely powerful flavor combination. That said, I’m not a big fan of pickled ginger and I still loved the heck out of this combination.

Info

  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 8

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Ingredients

  • 1 yellow watermelon
  • 1 honeydew melon
  • 1 heirloom tuscan melon
  • Pickled ginger a.k.a. sushi ginger
  • sel gris

Step 1

Begin by attacking the watermelon. It's pretty unstable, so carefully cut off one end

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Step 2

Then cut off the other end. Stand it up on its new, stable footing.

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Step 3

Cut long, curvy strips from the outside of the melon. Try to get all of the rind without chunking out any of its sweet, juicy flesh.

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Step 4

Continue until you have an amorphous blob of watermelon.

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Step 5

Now cut it lengthwise into 2 cm chunks.

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Step 6

Extract the juicy core, which is more solid and sweeter than the seed-bearing flesh.

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Step 7

Cut the melon's heart into 1-1.5 cm by 5 cm chunks, suitable for wrapping or otherwise mucking with. Repeat for each chunk of melon until you have the heart pieces plus a whole bunch of seeded parts. Don't throw this stuff away, it's quite edible, just not texturally-suited for our current designs.

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Step 8

After the watermelon is done, apply similar treatment to the honeydew and tuscan.

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Step 9

Slice.

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Step 10

Chop:

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Step 11

Halve:

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Step 12

Open up your pickled ginger and pull out the longest and widest pieces.

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Step 13

Variant 1: Prosciutto Style This works best with the longer, thinner pieces of ginger. Starting at one end of a melon piece, wrap your ginger around the melon once or twice. If you come up short, overlap a couple of pieces to get a proper amount of wrapping done. Distribute some sel gris long the top of the roll.

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Step 14

Variant 2: Sushi Style This is a better method for the short, wide pieces of ginger. Lay a single piece along the top of the melon, like a piece of sashimi goes onto rice. Top with a cluster of sel gris in the middle of the "sashimi."

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Step 15

Plated:

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Step 16

Prosciutto Style

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Step 17

Sushi Style

Now that you have learned how to make melon and ginger - sushi style & prosciutto style, please be sure to view these other fruit recipes. Also, you will love these American recipes.

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