Japanese tiger melon in two ways: with honey and lime and tagin

I was shopping at my fruit seller, and he popped one of these into my basket. I asked him what these were and he mumbled something, I still have no idea what he said. So here I was at home with a fruit, or pumpkin, and no idea what to do with it. I fed Gemini with an image and was educated.

Given that it is called the Japanese tiger melon, or Sakare Sweet, this melon belongs to Central Asia, modern-day Iran and Afghanisthan. They moved along the Silk route Eastwood through China and Korea, finally reaching Japan, where they are prized. Along the way they ada[ted, the skin became thinner, and The flesh creamier, defined by the Japanese as “makuwa-ri” style melons. They can be eaten with their skins, and the flesh is creamy, rather than crunchy. The most fascinating characteristic of the melon is that they have an amazing aroma, the perfume will permeate the room, and so these melons are also prized for this feature, and they they are not overly sweet like the other melons in the market. They are usually eaten plain, or lightly dressed to maintain the subtle Flavour of the melon.

I was curious, so I wanted to try this melon a couple of ways. Of course I snacked on a piece as soon as one was cut, the flavour subtle, so unlike a traditional melon.

The first version was dressed with wild Sikkimese honey, just a light drizzle so as not to overpower the melon, a light grating of lime zest, a few drops of lime juice per piece and a sprinkling of pepper. This was a superb combination, the honey accentuating the melon and the lime adding to the nuances.

With the tagin, it was also super, a very different taste profile, that tartness and spice brining out the best in the melon. I really could not decide which version was better, it comes down to our individual palates.

This is a lovely melon, unique for sure, one that can be added easily to salads, fruit bowls and more. The fruit aromas are still implanted in my memory, and although new, it is becoming one of my favourite melons to have.

Ingredients:

1 large tiger melon, peeled, de-seeded and wedged

For the honey and lime dressing:

1 tablespoon wild honey

Zest and juice of 1/2 a lime

Black pepper

Tagin salt

Method:

For the honey and lime wedges:

Arrange half the melon wedges on a plate. Drizzle with the honey, zest the lime peel over and add a few drops of lime juice. Garnish with a pinch of pepper. Serve immediately.

For the tagin wedges:

Sprinkle half the wedges with tagin. Serve immediately

Note: if you do not have tagin, you can use a mix of salt, chilli powder and lime juice, adding the lime juice first. Serve immediately.