Melon Caviar

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

500 g melon (s) and 2 sodium alinate
500 ml water and 3 g calcium chloride
Mineral water

Instructions

Puree the melon finely and drain the juice through a strainer.
Measure out 250 g of the juice.
Mix one-third of the measured juice with the sodium alginate, then add it to the remaining juice.
Pass the mixture through a sieve.
Let stand at room temperature for 30 minutes.
Dissolve the calcium chloride in the water (500 ml).
Using a syringe, slowly drip the melon juice into the calcium chloride solution.
Let the spheres sit in the solution for 1 minute.
Rinse the melon caviar with mineral water.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.