Easiest Way to Make Persian Eggplant Dish

Persian Melon Salad

Khoresh, (sometimes spelled khoresht) or stew, is a mainstay of persian cuisine.

Recipe Summary Persian Melon Salad

Appealing to look at and a fresh alternative to your everyday fruit salad!

Ingredients | Persian Eggplant Dish

1 honeydew melon, fruit removed with a melon baller

1 cantaloupe, fruit removed with a melon baller

¼ watermelon, fruit removed with a melon baller

1 bunch grapes

1 pineapple - peeled, cored, and cut into chunks

2 tablespoons pickled ginger

1 cup fresh orange juice

¼ cup fresh lime juice

1 tablespoon white sugar

¼ cup chopped fresh mint

1 pint fresh strawberries, hulled (Optional)

4 sprigs fresh mint for garnish

Directions

Combine the honeydew, cantaloupe, watermelon, grapes, pineapple, pickled ginger, orange juice, lime juice, sugar, and chopped mint in a large bowl; stir to mix evenly. Cover the bowl with plastic wrap and refrigerate at least 1 hour.

Gently fold the strawberries into the fruit mixture. Garnish with the mint sprigs to serve.

Info | Persian Eggplant Dish

prep: 30 mins additional: 1 hr total: 1 hr 30 mins Servings: 12 Yield: 12 servings

TAG : Persian Melon Salad

Salad, Fruit Salad Recipes,

Images of Persian Eggplant Dish

Persian Eggplant Dish - Kashk means yogurt whey, a dairy product made of drained yogurt which has a salty and tangy flavor, and bademjan means eggplant.