Pepones Et Melones – Ancient Roman Water And Honey Melons
Posted Feb 29 2012 8:00am
For our Epic Roman Feast for FoodBuzz’s 24×24, I wanted to tackle unusual recipes. I already posted about sweet fish dishes , so another thing was savory fruit. Cooked fruit, even! Why not cooked melons?
- 1/2 honey melon
- 1/2 baby watermelon or one large slice
- 500ml passum (honey-sweetened grape juice boiled down to half its volume, recipe coming soon)
- 1 tbsp honey
- 1 tbsp minced parsley
- 1 tsp ground black pepper
- 2 tbsp liquamen (fermented fish sauce) or Vietnamese fish sauce
- 1 tbsp vinegar
- 1 pinch salt
1. Dice melons into 1 inch cubes.
2. Add all ingredients to a large pot, bring to a boil and simmer covered for 20 minutes.
3. Drain the melon cubes, reserving the liquid. Serve topped with some of the boiling liquid.
This dish wasn’t my favorite, but very interesting. The consistency and flavor were completely not what you would expect from either kind of melon! However, two of the guests declared this a contender for their favorite dish, so I recommend you try it if you are intrigued!
Have you enjoyed savory preparations of fruit? What fruit would you like to experiment with?