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Paludah Fresh Melon And Peach Compote

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Ingredients

Adjust Servings:
1 medium persian melon (or 2 small cantaloupes)
1/2 teaspoon salt
2 medium peaches ripe but still firm peeled halved and sliced
1/2 cup sugar
3 tablespoons lemon juice
2 tablespoons rose water
ice (optional)

Nutritional information

128.5
Calories
1 g
Calories From Fat
0.2 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
291.1mg
Sodium
32.9 g
Carbs
1.2 g
Dietary Fiber
31.5 g
Sugars
0.7 g
Protein
78g
Serving Size (g)
4
Serving Size

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Paludah Fresh Melon And Peach Compote

Features:
    Cuisine:

    I did use the Persian melon & the peaches in the first go-round with this great keeper of a recipe, & had a wonderfully refreshing fruit salad! Now I look forward to combining other fruits using your recipe, during the warm summer months ahead! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

    • 155 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Paludah (Fresh Melon and Peach Compote),Adapted from Time/Life Foods of the World. Posted for ZWT6.,I did use the Persian melon & the peaches in the first go-round with this great keeper of a recipe, & had a wonderfully refreshing fruit salad! Now I look forward to combining other fruits using your recipe, during the warm summer months ahead! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe],I saw Chocolatl post this in a thread at Kitten’s site and knew I had to make it the next day. OMG ,what a refreshing and delightful salad or dessert or whatever you choose to call it! I had fortunately been to the store the day before so I had both melons and nectarines, plus some wee champagne grapes for decorations/eating. Since I read the reviews and everyone felt guilt-free in adapting this recipe, so did I! I switched the sugar for an equal amount of Tupelo Honey and switched out the lemon for a lime. The combination of the lime/honey/rosewater was like something the Greek Gods would have served at Mount Olympus!!! We had a very thick and heavy stew for lunch; this dessert was the perfect compliment to a meal that’s on the heavy/spicy side. Thanks, Choco, for recommending this recipe! It’s a keeper, for sure!


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    Steps

    1
    Done

    Cut Melon in Half and Remove Seeds and Stringy Pulp.

    2
    Done

    Using Melon Baller or Small Spoon, Scoop Out as Many Melon Balls as Possible.

    3
    Done

    Put Melon Balls in Deep Bowl.

    4
    Done

    Pour Any Juice from Shells Over Melon Balls, and Discard Shells.

    5
    Done

    Toss With Salt.

    6
    Done

    Add Peaches, Sugar, Lemon Juice and Rose Water.

    7
    Done

    Toss Gently to Combine.

    8
    Done

    Cover Tightly and Refrigerate at Least 2 Hours, or Until Thoroughly Chilled.

    9
    Done

    Serve in Individual Dishes.

    10
    Done

    Top With Crushed or Shaved Ice If Desired.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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