Don Diego`s Ways To Rum
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 2 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 melon (s), Galia, peeled and diced
- 4 tablespoon rum, El Dorado from Guyana
For the dressing:
- 1 small onion (s), red, finely diced
- 1 tablespoon coriander greens, finely chopped
- 1 red pepper (e.g. Dedo de Moca), pitted and finely chopped
- 1 teaspoon sugar, demerara (brown sugar)
- 1 lime (s), the juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and core the melon and cut into cubes. Soak in the Guyana rum and place in the refrigerator for one to two hours. Carefully lift occasionally.
- In the meantime, cut the small red onion and the pepper into fine cubes and chop the coriander leaves. Dissolve the sugar in the lime juice and mix with the onions and pepper.
- After the melon has absorbed the rum aroma and has cooled down nicely, fold the dressing under the melon pieces and season with salt and pepper.
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