Cooking Apicius by Sally Grainger

Author:Sally Grainger
Language: eng
Format: mobi
Tags: COOKING / History
Publisher: Prospect Books
Published: 2006-06-19T07:00:00+00:00

1 round sweet ripe melon such as Galia, honeydew, etc.

generous freshly ground black pepper

2 tsp dried mint or 3 tsp of fresh chopped pennyroyal or culinary mint

2 dessert spoons runny honey

1 dessert spoon fish sauce

2 dessert spoons vinegar

Cut the melon into quarters and take the flesh off the skin. Dice the flesh and place in the serving dish. Combine the other ingredients and whisk until the honey is fully combined. Pour over the melon about 15 minutes before it is to be served and turn the fruit over in the sauce. Chill and serve with cocktail sticks to pick the pieces up.

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