John Myers
Ingredients for 4 servings:
- 1 melon(s), Galia, peeled and diced
- 4 tbsp rum, El Dorado- from Guyana
- 1 small onion(s), red, finely diced
- 1 tbsp coriander greens, finely chopped
- 1 red pepper (e.g. Dedo de Moca), pitted and finely chopped
- 1 tsp sugar, Demerara (brown sugar)
- 1 lemon(s), the juice
- salt and pepper
Instructions
Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 15 minutes
invigorating Galia melon salad from Guyana
Peel, deseed, and dice the melon. Soak it in the Guyana rum and refrigerate it for one to two hours. Gently stir it in occasionally. Meanwhile, finely dice the small red onion and the chili pepper and chop the cilantro. Dissolve the sugar in the lemon juice and mix with the onions and chili pepper. Once the melon has absorbed the rum flavor and is thoroughly chilled, stir the dressing into the melon pieces and season with salt and pepper.
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