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:
