Get fresh with
Melon Sashimi.
Turn a mix of melons into a rainbow of sashimi.
Watermelon makes realistic salmon, but a vari-
ety of melons makes the prettiest platter.
What is sushi without dipping sauces? This
threesome is perfect for whatever fruity sushi
you concoct. Provide spoons for easy dolloping.
Serves a crowd
1 honeydew melon
1 watermelon, preferably seedless
1 cantaloupe
Large mangos, peeled
Pomegranate seeds, for garnish
Ginger-Lime Dipping Sauce
In a small bowl, combine 1¼tsp finely grated fresh
ginger or 1tsp ground ginger with 2Tbsp honey.
Whisk in ½c lime juice (about 6 limes).
1. Slice melons in half and scoop out the seeds.
Slice into quarters, then into 1"-thick wedges.
Maple or Vanilla Yogurt Cream
Line a small colander or sieve with a coffee filter or
a few layers of cheesecloth and place it in a bowl.
Scoop one small container of maple- or vanilla-flavored whole-fat yogurt into the colander, and
cover with a plate. Refrigerate for 8 hours or overnight. The yogurt will have thickened into a cream.
2. Turn the melon wedges on their sides and, using
a paring knife, carefully remove the rinds. Slice off
two 3" pieces from each melon wedge, reserving
the centers of the wedges for another use. Trim the Chocolate Fondue Sauce
bottoms of the melon sashimi to create a firm base. Bring a double boiler or pot of water fitted with a
Cut the “tails” on a diagonal, as shown above. mixing bowl to a simmer. Add 6oz coarsely chopped
semisweet chocolate and ½c half-and-half to the
bowl, stirring frequently over low heat, until the
chocolate has melted and the mixture is smooth.
Whisk in ½tsp vanilla or liqueur, and serve warm.
3. Using a Y-shaped vegetable peeler, slice the
mango from top to base into ¼"-thick strips. Wrap
each piece of melon with a strip of mango, trimming off the extra as necessary.
4. Arrange on dessert plates or a platter. Serve with
ginger-lime or other dipping sauce.
Sarah Scheffel is a cook and craft book editor. She thanks
Marisa Bulzone for a fruit basket of inspiration.
