Don't throw those melon seeds away. It's a traditional Mexican technique to use the seeds as a thickener, and here they work their magic in a coulis, adding effortless panache to a straightforward and wonderfully light dessert.
Recipe information
Total Time
10 min
Yield
Makes 6 servings
Ingredients
1 large ripe cantaloupe
1 tablespoon sugar, or to taste
1 tablespoon fresh lemon juice, or to taste
Garnish: small mint leaves
Preparation
Step 1
Cut melon in half and scoop seeds and enough juicy flesh from center to measure 3/4 cup.
Step 2
Purée in a blender with sugar and lemon juice until seeds are almost completely ground and mixture is creamy, about 2 minutes.
Step 3
Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
Step 4
Meanwhile, cut melon into 6 wedges and remove skin. Cut each wedge into thin slices and serve drizzled with coulis.
