'melons' on Serious Eats

Susan Feniger's Burmese Gin Thoke Melon Salad

At once sweet, tangy, earthy, and nutty, Susan Feniger's interpretation of a Burmese fruit salad is truly a knockout. Her recipe combines a blend of melons—watermelon, cantaloupe, and honeydew—with a potent mix of young ginger, sesame, and coconut. Next, the salad is bulked up with blanched peanuts and strangely perfect green lentils. It's dressed with a bit of sugar, soy sauce, and lime juice. Sounds like a crazy combination but it totally works. More

Susan Feniger's Burmese Gin Thoke Melon Salad

At once sweet, tangy, earthy, and nutty, Susan Feniger's interpretation of a Burmese digestive snack in her "Street Food" is truly a knockout. Her recipe combines a blend of melons--watermelon, cantaloupe, and honeydew--with a potent mix of young ginger, sesame, and coconut. Next, the salad is then bulked up with blanched peanuts and strangely perfect green lentils and then dressed with a bit of sugar, soy sauce, and lime juice. It sounds like a crazy combination, but it works. More

Seriously Asian: Bitter Melon

True to its name, the squash is unabashedly bitter, with an acerbic taste that leaves your tongue and the roof of your mouth dry. The exterior of the melon is riddled with wart-like bumps; the cooked texture of bitter melon, like that of zucchini, is palatable, albeit uneventful. Why, then, eat such an offensively flavored melon? Precisely because its bitterness, at times almost unbearable, is unique and memorable. More

In Season: Melons

Photograph from GlennB on Flickr I'm in love with summertime melons. After a winter of Korean melon, there's the crisp bite of watermelon, honeydew so sweet it makes my teeth ache, and when I'm eating cantaloupe, I feel like I'm just consuming straight vitamin C. The thought of lugging these juicy vessels home from the market and up three flights of stairs in this heat is a bit demoralizing, so I generally depend on raiding the fridges of friends and family. (I'm the best, aren't I?) It's when I'm hunkered over a big bowl full of melon, with the juices running down my face that I think, I should really have more friends to eat melon with. There are... More

Do You Wash Melons Before You Eat Them?

Photograph from Kanko* on Flickr Although David Lebovitz will fearlessly eat steak tartare and raw milk cheeses, he confesses that he has been washing melons in soap and water for a few years in light of past large-scale melon recalls. Do you also wash melons before you eat them?... More

Market Scene: Tomatoes, Melons, and Figs in Los Angeles

Golden Jubilee tomatoes. The Hollywood Farmers' Market (at Ivar Avenue & Selma Avenue; map) looked like a gem show yesterday with hues of ruby, garnet, and citrine spilling across most farmers' tables. It's August and tomatoes are finally here, and their sweet, fruity, meaty perfume will spin you around like a child on a merry-go-round. Your mind surges with the possibilities: heirloom tomato tarts, gazpacho, caprese salads, tomatoes drizzled with olive oil and salt, tomatoes out of hand, tomatoes with ricotta and fresh herbs on crostini. Fortunately this bounty will continue unabated through September. According to produce guru Russ Parsons, "scientists who study flavor chemistry have identified more than four hundred compounds that go into the taste of a... More

Photo of the Day: Death Star Melon

Photograph from Oskay on Flickr Evil Mad Scientist Laboratories gives tips on how to make a Death Star melon. Stars Wars fans will never eat melon the same way again. Related Like a Star Wars Costume for Your Pizza The Most Awesome Ice Cube Tray Ever How to Make a Watermelon Keg... More

More Posts