Honeydew melon skewers with peanut coriander pesto
Servings: 12
This is a very adaptable recipe for any firm fruit in your fridge or fruit bowl: melons, stone fruit – heck, even pineapple! The key is to use a sharp knife or melon baller to create perfect golden orbs – or just chunks, if you’re that way inclined. Some people don’t like coriander (it’s genetic, we’ll allow it) but you could use basil to make your pesto instead. The pesto could easily be made days in advance and loosened off with extra oil if need be. Serve chilled on a hot summer’s day for a refreshing(ly!) easy talking point.
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Ingredients
- 1 perfectly ripe honeydew melon or piel de sapo (about 1.2 kg) balled with a melon-baller, and/or peeled and sliced into 2 x 3cm chunks (mouthful-sized)
- 1 tbsp lime juice about half a lime’s worth
Coriander pesto
- ¼ bunch coriander (cilantro) pretty sprigs reserved for garnish
- ¼ cup (40 g) salted well-roasted peanuts
- 1 cup baby spinach leaves refreshed in chilled water
- ½ cup (125 ml) neutral oil (rice bran or grapeseed)
- 1 garlic clove
- ½ tbsp fysh vegan fish sauce
- ½ tbsp sesame oil
- Zest and juice of 1 lime
- ½ tsp sugar
- ½ tsp salt
- Pinch of freshly cracked black pepper
Final bits & bobs
- 1 green chilli finely sliced
- ¼ cup (40 g) salted roasted peanuts, chopped
- Lime cheeks
Instructions
- To make the coriander pesto, put all of the ingredients into a food processor and blitz until smooth. Taste and season with more salt and pepper if necessary. Set aside in a clean jar if making ahead, or in a bowl if ready to serve.
- Place honeydew balls (or chunks!) chunks onto skewers. Drizzle with the coriander pesto and sprinkle with sliced chilli, liberally with chopped well-roasted peanuts and reserved coriander sprigs. Serve with lime cheeks.
