The flavor of a horned melon is described as a citrusy cucumber. It makes an interesting complement to beef. This recipe is served as a salad entree.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- Horned Melon Sauce:
- 1 horned melon
- 3 tablespoons lime juice
- 1 green onion, minced
- 1 teaspoon vegetable oil
- 1/4 teaspoon cumin
- 1 garlic clove, minced
- Beef:
- 1 horned melon
- 1 pound lean beef sirloin, trimmed of all fat
- 4 cups shredded lettuce
- 1-1/2 cups julienne-cut cucumber
Preparation:
To make sauce:
Cut 1 horned melon into halves lengthwise. Use a grapefruit knife or a small sharp knife to scoop out pulp. Combine the melon pulp, lime juice, green onion, oil, cumin, and garlic in a blender or food processor bowl. Cover and process until well blended.
Yield: 1-1/4 cups sauce
To make beef:
Cut 1 horned melon into halves. Cut crosswise into thin slices. Cut off skin. Cut the beef into thin slices. Grill or broil the beef to desired doneness. Arrange the lettuce on a large salad platter. Top with the grilled beef, melon slices and cucumber sticks. Spoon the sauce over the top.
Yield: 4 servings
Source: The Purple Kiwi Cookbook by Karen Caplan (Frieda's Inc.)
Reprinted with permission.
Cut 1 horned melon into halves lengthwise. Use a grapefruit knife or a small sharp knife to scoop out pulp. Combine the melon pulp, lime juice, green onion, oil, cumin, and garlic in a blender or food processor bowl. Cover and process until well blended.
Yield: 1-1/4 cups sauce
To make beef:
Cut 1 horned melon into halves. Cut crosswise into thin slices. Cut off skin. Cut the beef into thin slices. Grill or broil the beef to desired doneness. Arrange the lettuce on a large salad platter. Top with the grilled beef, melon slices and cucumber sticks. Spoon the sauce over the top.
Yield: 4 servings
Source: The Purple Kiwi Cookbook by Karen Caplan (Frieda's Inc.)
Reprinted with permission.
