Melon Carpaccio with Lime

By LRay

Melon Carpaccio with Lime

Try this refreshing dessert with other firm, ripe fruit, including pineapple, peaches, or plums. Chill any leftover syrup for sweetening iced tea or cocktails.

6 servings

Recipe by Michael Laiskonis

Photograph by Ditte Isager

July 2012

Ingredients

• 1/2 cup sugar
• 4 sprigs mint plus small leaves for garnish
• 1/2 teaspoon thinly sliced fresh red chile (such as jalapeño or Fresno)
• 1/2 vanilla bean, split lengthwise
• 1/2 cup fresh lime juice
• 1/2 5-lb. melon (such as honeydew), peeled, halved, seeded, cut crosswise into 1/4" slices
• Coconut, mango, or lemon sorbet (optional)
• 1/2 teaspoon lime zest

Preparation

Step 1

Preparation

Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chile. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.

Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. Do AHEAD: Syrup can be made 1 week ahead. Keep chilled.

Arrange melon slices in a 13x9x2" glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld.

Divide melon slices among plates, over-lapping them decoratively. Pour remaining syrup in dish into a small pitcher. DO AHEAD: Melon carpaccio can be made up to 5 hours ahead. Cover and chill melon and remaining syrup separately.

Drizzle some of syrup over melon. Place a scoop of sorbet in center of each plate, if using; garnish with mint leaves and lime zest.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Mother's Day Brunch Desserts Slideshow.