Equipment
* optional
Ingredients
Produce Base
- 300 g cantaloupe, small dice (0.5cm)
- 100 g celery stalks, brunoise (fine dice)
- 150 g red seedless grapes, quartered lengthwise
- 30 g shallot, minced
- 10 g fresh mint leaves, chiffonade
- 15 g jalapeño, seeded and minced
Dressing
- 30 ml white balsamic vinegar
- 15 ml extra virgin olive oil
- 3 g lemon zest
- 3 g sea salt
- black pepper
Nutrition (per serving)
Method
Wash all produce thoroughly. Peel the cantaloupe and remove seeds. Wash celery and grapes.
Precise knife work is crucial for the texture of this dish. Cut the cantaloupe into uniform 0.5cm cubes. Finely dice the celery (brunoise) to ensure it provides crunch without dominating the bite. Quarter the grapes lengthwise. Mince the shallot and jalapeño.
In a large mixing bowl, combine the diced cantaloupe, celery, grapes, minced shallot, and jalapeño.
Add the white balsamic vinegar, olive oil, lemon zest, and salt. Gently toss to coat all ingredients evenly without bruising the fruit.
Allow the mixture to stand at room temperature for 20-30 minutes. This maceration period draws out juices and mellows the raw shallot. Just before serving, fold in the fresh mint chiffonade.
Chef's Notes
- Uniformity is key: try to cut the cantaloupe and celery to consistent sizes so every spoonful has a balanced mix of flavors.
- The leftover liquid ('pot liquor') is essentially a shrub. Mix it with gin or soda water for a refreshing bonus drink.
- If your cantaloupe is not very sweet, you can add 5ml of honey or agave syrup to the dressing to balance the vinegar.
- White balsamic is preferred over dark balsamic to keep the vibrant orange and green colors of the dish bright and unmuddy.
Storage
Refrigerator: 3 days — Texture softens over time; drain excess liquid before serving leftovers.
