Korean Melon with Apple and Ginger

5 from 1 vote

If you ever in Malibu on Sunday's you have to go to the farmers market. If you go there are a few fantastic farmers that specialize in certain things depending on what season it is. Some of the best fruit I’ve tasted has come from these farmers. One of them is a Korean couple that produce some fantastic organic Korean melons during the summer months.

They have a whole array of other items but right now is the Korean melon. I don’t always get the melons, I normally get their citrus or apples or peaches. But this week I decided to go for the melon because they looked so beautiful. I’m so glad I did because I was able to come up with this recipe. This is simple, easy, quick, lite, and best of all delicious!

Ingredients

6 people

1 whole korean melon peeled and sliced thin
2 whole apples peeled and sliced thin
2 tbsp pink peppercorn
1 tsp fleur de sel
1/4 cup basil leaves and flowers

Ginger Honey Sauce

1 tbsp ginger peeled
2 tbsp honey
1/3 cup white balsamic
1/4 cup olive oil
1/2 cup veganaise
1 salt to taste

Nutritional information

Calories: 178kcalCarbohydrates: 13gProtein: 1gFat: 13gSaturated Fat: 1gSodium: 198mgPotassium: 34mgFiber: 2gSugar: 8gVitamin A: 81IUVitamin C: 1mgCalcium: 22mgIron: 1mg

Prep Time 20

Cook Time 15

Total Time 35

Servings 6 people

How to make the honey ginger sauce

Place everything except the olive oil into a Vitamix. Puree for 15 seconds and then drizzle in the olive oil. Season with salt and set aside.

To Finish

Simply peel the apples and slice them thin on a mandolin , Repeat the same process with the Korean melon. Trim the edges for both, the apple and melon, so they have a rectangular shape. Then, alternate the layers of melon and apple. Add a few spoonfuls of the ginger sauce. Then finish the top of the fruit with salt, peppercorns, and basil leaves and flowers. Serve and enjoy!