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By Exec. Chef Rob Pronk, The Lodge at Chaa Creek, Belize
Cantaloupe Salad Recipe
10 oz of thinly shaved cho-cho (also known as Chayote, an edible plant belonging to the gourd family along with melons, cucumbers and squash) If not available substitute cucumber with seeds removed, sliced paper thin lengthwise.
10 oz thinly sliced ripe cantaloupe
½ squeezed lime
10 leafs fresh mint or basil
6 large capers for decoration
Peel and thinly slice cantaloupe and Cho-cho.
Sprinkle with lime and season to taste with dash of salt and black pepper.
Place in PVC or similar ring 3 to 3 1/2 inches around and press lightly to form shape
Remove ring from plate, decorate with capers, and basil or mint leaves as pictured, and sprinkle with dressing of choice. (A citrus or fruit based dressing is best, like lemon-ginger).
© July 2008 LuxuryWeb Magazine. All rights reserved.
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