I heard that someone tried to
put some melons on the grill,
just to carmalize up and get
those grill marks on them.
Well I grilled up a honydew.
You have to make sure the
melon is really ripe.
Start off with bad ingredients
and the battle is already
lost before it starts.
So make sure the fruit is very ripe.
This was very hit or miss with people.
People either really loved it or didn’t.
Those that didn’t like it just said,
“tastes like warm fruit,” and they shrugged.
Those that liked it liked the slight
charring and smokiness that was imparted
into the flesh of the fruit.
I have to wonder if after it was grilled
it was chilled and put into say a
fruit salad it could be stellar?
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