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| Ingredients | |
|---|---|
| 1 | Piel de Sapo Melon |
| 3 | Black Diamond Pluots |
| 1 tbsp | olive oil |
| 1 tbsp | red wine vinegar |
| 1/2 cup | ice water |
| mint to your liking |
Yield: 1-2 servings
Instructions:
Dice one of your pluots into small pieces and place them in a cooler to chill.
Cut your melon into bite-sized pieces and also set them in the cooler to chill.
In a blender, mix 2 chopped pluots, vinegar and 1/2 cup of ice water until smooth. Strain the mixture and set it aside. Season the strained mixture with salt to taste.
Arrange the sliced melon on a serving plate. Surround the melon with the chilled pluot broth. Finally, garnish the dish with the diced pluots, mint, and a drizzle of olive oil over the fruit.
