Recipe: Melon Vinaigrette

At home, what do you usually do to with seeds when you cut melons such as cantaloupes and honeydews apart? Throw them away right? I sometimes put them in my mouth because the pulp sack around them is really sweet. However, I find it annoying that I have to eat them over the trash because I’m basically spitting out the seeds like a machine gun.

Anyway, save those seeds and pulp next time so you can make delicious melon vinaigrette!

  • Seed cavities from two melons (e.g. cantaloupe, honeydew, Crenshaw)
  • ½ cup white wine/white balsamic/champagne vinegar
  • 1½ cups neutral oil (e.g. grapeseed)
  • Salt
  • Xanthum gum (optional)

Push the seed cavities through a fine mesh strainer or chinois and reserve juices. The more juice you get out, the better.

In a VitaMix, pour reserved juices, vinegar, and oil into blender. Add a pinch of salt and a touch of xanthum to combine.

Sample dishes:

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