RCI-DS.004.0182.001
Melon Salad
Most Zambian people always have a number of salads to compliment the meats. To serve, decorate with mint sprig. The salad is no exception.
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Combine sugar and water or fruit juice in a saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves completely.
2
Add lemon juice, vinegar, and ground ginger to the boiling liquid and stir well to combine.
1 minutes
3
Remove the syrup from heat and allow it to cool to room temperature, approximately 10-15 minutes.
15 minutes
4
Stir in muscadel or port wine once the syrup has cooled completely.
2 minutes
5
Slice the spanspek (cantaloupe) in half, remove the seeds, and cut the flesh into 1-inch cubes or use a melon baller for uniform pieces.
6
Cut the watermelon quarter into similar-sized cubes, removing any seeds as you work.
7
Place all melon pieces in a large mixing bowl and pour the cooled syrup over them, tossing gently to coat evenly.
8
Season with salt and pepper to taste, stirring carefully to distribute the seasoning throughout.
9
Refrigerate the melon salad for at least 1 hour before serving to allow the flavors to meld and chill completely.
10
Transfer to a serving dish, garnish generously with fresh mint, and serve chilled.