Years ago while visiting relatives in Tennessee, it blew me away that they sprinkled salt on watermelon and cantaloupe. Till I tried it.
Years later, I saw Southerners putting hot sauce on fried eggs. It didn't blow me away, I tried it and could appreciate the attraction but never made it a habit.
The kids used to love Mexican chile candy. Just like the powdered sweet sour candy in the US but with a dash of chile thrown in. Or a jam-like concoction based on fruit pulp laced with chile. Not bad.
Then Cristy came up with something else a few days ago.
She cut up some cantaloupe and watermelon in bite-sized cubes and sliced some jicama in thick strips. Next she sprinkled lemon juice over all three arranged on a plate. This was followed by ground black pepper and a secret mixture of ground chile she bought at the market in Zamora. To die for!
She cut up some cantaloupe and watermelon in bite-sized cubes and sliced some jicama in thick strips. Next she sprinkled lemon juice over all three arranged on a plate. This was followed by ground black pepper and a secret mixture of ground chile she bought at the market in Zamora. To die for!
If you can find ground chile (not chili powder) it's worth a try. It should be good on almost any fruit you can serve sliced. It might take some experimenting, especially the ground chile, to get the right balance of flavors.
Ground chile goes great on chilled orange halves, as well.
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