Melon Carpaccio with Lime

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
7%
Melon Carpaccio with Lime
45 min.
6
800kcal

Suggestions


Are you ready to impress your guests with a stunning and refreshing dish that is as vibrant as it is delicious? Our Melon Carpaccio with Lime is a delightful treat that brings together the natural sweetness of ripe melon and the zesty brightness of lime for an invigorating experience. Perfect for any occasion, this recipe not only caters to a wide range of dietary preferences—being vegetarian, vegan, gluten-free, dairy-free, and low FODMAP—but also lights up any mealtime with its stunning presentation and explosive flavors.

The preparation is wonderfully simple yet lends an air of sophistication that will have everyone at the table raving. Imagine beautifully arranged slices of honeydew melon, delicately infused with a fragrant syrup of mint and zesty lime. Each bite is a harmonious blend of textures and tastes, enhanced by a touch of freshness from the mint and a hint of heat from the chile, ensuring that your palate is tantalized with every slice.

Whether you're serving it as a refreshing lunch, an elegant main dish for dinner, or a light dessert after a heavy meal, this Melon Carpaccio shines as a versatile offering. Plus, with an easy preparation time of just 45 minutes and an impressive presentation, you’ll find this dish not only easy to make but also unforgettable. Get ready to savor the flavors of summer all year round!

Ingredients

  • 0.5 cup juice of lime fresh
  • 0.5 teaspoon lime zest 
  • sprigs mint plus leaves for garnish
  • 2.5 pounds cut crosswise into 1/4" peeled halved seeded
  • 0.5 teaspoon chile fresh red thinly sliced (such as jalapeño or Fresno)
  • 0.5 cup sugar 
  • 0.5  vanilla pod split

Equipment

  • bowl
  • sauce pan
  • plastic wrap

Directions

  1. Bring sugar and 1/4 cup water to a boil in asmall saucepan over medium heat, stirringto dissolve sugar.
  2. Add mint sprigs and chile.Scrape in seeds from vanilla bean; addbean.
  3. Remove syrup from heat; cover andlet steep for 15 minutes for flavors to infuse.
  4. Strain syrup through a fine-mesh sieveinto a small bowl; stir in lime juice.DO AHEAD: Syrup can be made 1 weekahead. Keep chilled.
  5. Arrange melon slices in a 13x9x2" glassbaking dish.
  6. Pour syrup over melon inbaking dish. Cover with plastic wrap andchill for 2 hours to allow flavors to meld.
  7. Divide melon slices among plates, overlappingthem decoratively.
  8. Pour remainingsyrup in dish into a small pitcher. DO AHEAD:Melon carpaccio can be made up to 5 hoursahead. Cover and chill melon and remainingsyrup separately.
  9. Drizzle some of syrup over melon.
  10. Placea scoop of sorbet in center of each plate, ifusing; garnish with mint leaves and lime zest.

Nutrition Facts

Calories800kcal
Protein14.9%
Fat14.76%
Carbs70.34%

Properties

Glycemic Index
34.02
Glycemic Load
70.9
Inflammation Score
-1
Nutrition Score
6.6560869437197%

Flavonoids

Eriodictyol
0.65mg
Hesperetin
1.95mg
Naringenin
0.08mg
Apigenin
0.04mg
Luteolin
0.08mg
Quercetin
0.1mg

Nutrients percent of daily need

Calories:800.4kcal
40.02%
Fat:13.37g
20.57%
Saturated Fat:1.89g
11.83%
Carbohydrates:143.29g
47.76%
Net Carbohydrates:122.36g
44.49%
Sugar:17g
18.89%
Cholesterol:0mg
0%
Sodium:0.82mg
0.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.36g
60.72%
Fiber:20.93g
83.74%
Iron:7.89mg
43.83%
Calcium:99.22mg
9.92%
Vitamin C:6.91mg
8.37%
Source:Epicurious