(Pepino Melon-Citrus Salad makes a refreshing meal)Like a paintbrush dipped in purple, colorful streaks dominate the thin skin of Pepino melons, a cunning little fruit with which I recently became acquainted.
They look like a dappled Easter egg with their light yellow skins and splashes of purple.
The folks at Frieda’s, the specialty produce people, sent me some samples of this little melon, which tastes like a mild honeydew with a little note of pear thrown in for good measure.
A native of South America, Pepinos are grown in many countries, including Ecuador and New Zealand. They have a thin skin and tiny seeds inside. Frieda’s says they are available in the Hudson Valley at ShopRite supermarkets.
Because the flavor of this melon was subtle, I decided to kick it up by adding it to a salad of citrus slices, red onion and kalamata olives. Freshly minced herbs and sweet fresh violets elevated the salad to a rainbow-bright meal. Served over freshly picked spring greens, this Pepino Melon-Citrus Salad was light and refreshing, perfect for a spring day.
If you can’t find Pepino melons, substitute honeydew or cantaloupe, as they come into season.
Pepino Melon-Citrus Salad
- 2 Pepino melons, peeled, seeds removed and cubed
- 1 large navel orange, peeled and segmented
- 1 blood orange, peeled and segmented
- ½ medium red onion, thinly sliced into half moons
- 10-12 kalamata olvies, pitted and chopped
- Freshly picked violets and pansies for color
- Fresh salad greens
- Fresh mint leaves, chives and basil, chopped (about ¼ cup total)
- Olive oil
- 1 tablespoon apple cider vinegar
- Salt, freshly ground pepper, to taste
- Mix the first five ingredients and toss with the olive oil, apple cider vinegar, fresh herbs and salt and pepper.
- Toss in the fresh flowers.
- Serve over a bed of fresh spring greens.
i've never seen a pepino melon. our right they do look like decorative Easter eggs, in fact that is what I thought it was on first glance. Enjoy!
ReplyDeleteSo pretty, and the salad looks just like a pretty painting.
Thanks, Mango. I love eating foods that are colorful and bright. I think it's true, you savor foods with your eyes first.
ReplyDeleteThey were interesting to try, but I much prefer a sweet honeydew melon or a cantaloupe.
They are so pretty.I wonder if they are about in the Twin Cities. I loed your additions - especially the olives and herbs.
ReplyDeleteThey made for a good salad, Claudia. If you have a Whole Foods or some other eclectic market in your area, you might find them there, otherwise Frieda's has them and a lot of other unusual offerings. Ciao!
ReplyDeleteWhat a beautiful salad! I've never heard of pepino melon, but I'll have to keep my eyes peeled for it. Might luck out!
ReplyDeleteTrue, pepinos also grow in NZ, but are not so easy to find, mostly because they grow up North, and sometimes make it to farmers markets in Auckland. I did try them, but never thought of making a salad like this.
ReplyDeleteThank you for sharing :-)
I tried pepinos before, but never thought of making a salad like this. Thank you for sharing :-)
ReplyDeleteYou can also order them online, Jes, at Frieda's.
ReplyDeleteHow cool you have them growing where you live, Alessandra. They worked really well in the spring salad.