Best Spicy Sautéed Fuzzy Melon Recipes

SPICY & SAVORY SWEET HONEYDEW MELON

Spicy & Savory Sweet Honeydew Melon image

Mummmm, I had this at my neighbors bbq. It was excellent. I begged for the recipe until she gave it up. It's so simple, I'm sharing it with all of you. Hope you will enjoy it as much as we do. Please note cooking time is chilling time.

Provided by Baby Kato

Categories Low Protein

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup water
1/3 cup sugar, white
1/3 cup basil, stems seperated, leaves torn seperated
1 tablespoon red chili, finely chopped
1 tablespoon lemon zest
4 cups honeydew melon, chopped 1-inch pieces
1/2 teaspoon salt, sea
1/4 teaspoon white pepper (optional)
2 tablespoons extra virgin olive oil

Steps:

In a small pot boil water and sugar, once boiling, add the basil stems, chili and lemon zest and remove from heat.
All the syrup to cool to room temperature.
Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get.
Remove the basil stems from the syrup and discard.
In a large bowl toss the melon with the chilled syrup.
Add the remaining salt, the white pepper if using and the basil leaves, toss gently .
Drizzle with olive oil and serve.

Nutrition Facts : Calories 193.8, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.7, Sodium 344.6, Carbohydrate 33.5, Fiber 1.8, Sugar 31.1, Protein 1.3

SPICY SAUTéED FUZZY MELON

Spicy Sautéed Fuzzy Melon image

Resembling a mottled green zucchini with sparse, bristly hair, fuzzy melon is a type of gourd popular in Chinese cooking. Often stuffed with ground pork, it absorbs flavors easily and also shines in simpler recipes, like this one from Joanne Chang of Flour Bakery in Boston.

Provided by Merrill Stubbs

Categories side dish

Time 15m

Yield Serves 6 as a side dish

Number Of Ingredients 8

Ingredients

3 tablespoons vegetable oil
2 cloves garlic, peeled and smashed
1 2-inch piece ginger, peeled and thinly sliced
2 medium fuzzy melons, peeled, halved lengthwise and sliced 1/8 inch thick (6 cups)
2 tablespoons soy sauce
2 teaspoons rice-wine vinegar
1 teaspoon red-pepper flakes
Salt and ground black pepper

Steps:

Heat the oil in a large, deep skillet over high heat until smoking. Add the garlic, ginger and melon and sauté for 2 minutes, until the melon has absorbed the oil. Add 1/4 cup water and sauté, stirring occasionally, until it evaporates. Repeat this process, adding water in 1/4-cup increments, until the melon is tender, 6 to 8 minutes. Stir in the soy sauce, vinegar and red-pepper flakes and sauté for another minute. Add salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 471 milligrams, Sugar 7 grams, TransFat 0 grams