Marinated Melon

An Apician Feast Recipes from Imperial Rome
Prepared by Cristiana inghen Mec-Bead
Served at EKU in Ruantallan
November 2004

Pepones et melones: Piper, puleium, mel vel passum, liquamen, acetum. Interdum et sulfi accedit.

Cantalope and melons: pepper, pennyroyal*, honey or passum, liquamen and vinegar. Sometimes silphium is added.

1 large Honeydew melon
½ cup vegetable broth
¼ cup vinegar, balsamic
1 tsp pepper
1/8 tsp mint flakes
¼ cup reduced white grape juice
¼ cup passum
1 pinch asafetida

1. Wash, open & scoop out melon
2. cut melon into very small thin slices @ ¼ inch by 1 inch
3. mix all other ingredients
4. pour marinade over melon in a large bowl
5. put in the refrigerator (stirring occasionally) for at least 2 hours (preferably 4 or more)

So, I absolutely love this recipe. The flavor of the melon with the vinegar is absolutely amazing. I was actually shocked by the taste of this recipe.

Serves 6 to 8

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