Melon and Ginger - Sushi Style & Prosciutto Style (Cocktail Party Recipes)

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Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 8
Appetizers » Fruit » American


Ingredients:

I came up with the idea for this dish in an Italian deli. It's a play on the classic prosciutto and melon appetizer, replacing wonderful, juicy Italian meat with wonderful, juicy pickled ginger. Since both melon and ginger love salt (and heck, who doesn't), I top everything off with a pinch of sel gris for flavor and a bit of added crunch.

This is not an appetizer for everyone. It requires pretty high-quality melon to play equal partner to the pickled ginger, and the result is an extremely powerful flavor combination. That said, I'm not a big fan of pickled ginger and I still loved the heck out of this combination.

Ingredients:
- Assorted melons. In this case, one each yellow watermelon, honeydew, and "heirloom tuscan"
- Pickled ginger, a.k.a. sushi ginger
- sel gris

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Step 1:





Begin by attacking the watermelon. It's pretty unstable, so carefully cut off one end

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Step 2:





Then cut off the other end. Stand it up on its new, stable footing.

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Step 3:

Cut long, curvy strips from the outside of the melon. Try to get all of the rind without chunking out any of its sweet, juicy flesh.

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Step 4:





Continue until you have an amorphous blob of watermelon.