Pepino melons are similar in taste to cantaloupes, honeydew melons, and cucumbers.
These have a golden-yellow flesh when ripe. They taste slightly bitter and their sizes are inconsistent. Some are as small as plums and some are as large as papayas.
Pepino melons pair well with basil, mint, ginger, salt, and white wine.
Ingredients (serves 4 to 6)
¼ cup clover or orange blossom honey
2 ½ teaspoon balsamic vinegar
½ teaspoon chili flakes
2 to 3 ripe pepinos, flesh scooped from skin, seeds removed, and chopped into ½-inch cubes
½ cup seedless red grapes, halved lengthwise
⅓ cup quartered dried black Mission figs
2 scallions, white and light green parts only, sliced into thin rings
2 scallions, white and light green parts only, sliced into thin rings
½ cup toasted and roughly chopped pecans
10 to 12 fresh mint leaves, sliced into very thin ribbons
Sea salt and freshly ground black pepper
Directions
In a small bowl, whisk together honey, balsamic vinegar, and chili flakes. Set aside.
In a medium bowl, add pepino, grapes, figs, scallions, and pecans then stir to incorporate.
Add honey-balsamic mixture, toss to coat, and season to taste with salt and pepper. Add fresh mint to taste.
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