Marinated Melon With Black Pepper Walnuts

When my work concerned creating a set of recipes that includes melon, I gained a deep appreciation. Throughout analysis, I discovered this marinated cantaloupe recipe, which set me on the trail to creating this recipe. Types of melon can have a variety of advanced sweetness, making them a pleasure to eat throughout summer time.

SORGHUM SYRUP

I like sorghum for this recipe due to the earthy, barely bitter taste. When paired with the sweetness of the melon, it is an excellent stability in every chunk.

What’s sorghum syrup?

Sorghum syrup is the extracted liquid from the stalks of the sorghum plant. When grown, sorghum appears just like corn. The liquid cooks till it thickens, and you’ve got a consistency between maple syrup and molasses. 

Marinated Melon + Sorghum Easy Syrup

This marinated cantaloupe makes use of sorghum as a easy syrup to infuse the melon with taste. After marinating, you’re left with a easy syrup that’s been barely infused with a touch of melon. 

Use the leftover sorghum syrup in a spritzer with glowing water. Or, add a little bit of gin and tonic for a refreshing cocktail. 

Black Pepper Walnuts

These peppery, toasted nuts began as a favourite snack in our home however quickly took on different tasty functions. Strive showering a handful over salads, grilled vegetables, grain bowls, or whipped goat cheese for a enjoyable get together snack. In the event you multiply the recipe, leftover walnuts might be saved in an hermetic container at room temperature for as much as 4 days. 

USE IT UP: Cantaloupe

Suppose you have got an abundance of cantaloupe like I did. In that case, I like to recommend including recent fruit to salads, making a melon sorbet, or just consuming wedges with a sprinkle of Tajín (a favourite of my son’s). In fact, you possibly can at all times simply eat this marinated melon on repeat!

Melon

• ¼ cup (80 g) sorghum syrup
• 1 pound cantaloupe (about ½ medium)
• 2 tablespoons basil, julienned

Black Pepper Walnuts

• ¼ cup (30 g) uncooked walnuts
• 1 teaspoon avocado or olive oil
• 1 teaspoon sorghum syrup
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt

1. To make the sorghum syrup: Pour the sorghum syrup and ½ cup (120g) water right into a small pot. Carry to a boil, scale back to a simmer, and cook dinner for a few minutes till the combination is effectively mixed. Let cool.

2. To prep the melon: Peel and minimize the melon into ¼-inch-thick wedges. Prepare in a skinny, even layer in a big, large container. Add the sorghum syrup, cowl, and refrigerate for 4 hours.

3. To make the walnuts: Preheat the oven to 325˚F. Roughly chop the walnuts. Place them on a baking sheet and add the oil, sorghum syrup, black pepper, and salt. Stir to coat the walnuts, then unfold them out in a single layer. Roast till the walnuts are aromatic and have deepened in coloration, 12-14 minutes. Allow them to cool earlier than utilizing.

4. To serve: Switch the melon to a medium serving bowl. Drizzle with some sorghum syrup, sprinkle liberally with the toasted walnuts, and end with the recent basil.