Piel de Sapo Melon with Fresh Mint and Lime
This melon is quite popular in countries like Spain, although you find lots of them grown on the West coast in California—they are starting to become more accessible on supermarket shelves across the U.S.
You don’t need to melon-ball the flesh, I just think it looks so nice!
This recipe will taste wonderful with all types of melon.
Instructions
2 steps1
When you are ready to serve, slice the mint as finely as you can using a sharp knife.
2
Mix the melon-balled piel de sapo melon with the finely-sliced mint and some fresh lime juice, and serve.
Recipe Notes
Slice the mint right before serving, as it has a tendency to get a bit brown in color after being cut and exposed to oxygen.
