Spicy Peanut Lime Honeydew
A recipe from Georgia Department of Education School Nutrition
This salad is sweet, spicy, and completely unique. The recipe is simple and creates a flavorful fruit side that students love!
Ingredients:
- 2 cup Juice, lime
- 1/2 cup Soy Sauce
- 6 each Garlic, cloves, raw, finely chopped
- 6 each Chilies, Thai, seeded, finely chopped
- 1/2 cup Sugar, granulated
- 1 tbsp Salt, kosher
- 27 lbs Melon, honeydew, raw
- 4 cup Peanuts, dry roasted, chopped
- 2 cup Mint, fresh, leaves, chopped
- 2 cup Cilantro, fresh, leaves, chopped
Steps:
No bare hand contact with ready to eat food.
To Make Dressing
- Using a mixing bowl, whisk lime juice, soy sauce, garlic, chilies, sugar, and salt.
- Peel, seed and cut melon into large cubes.
- In a large mixing bowl, combine the melon, red onion, mint, peanuts, and cilantro.
- Gently toss to combine.
- Pour dressing over the melon mixture and gently stir to coat all fruit with dressing.
- Place in 4-inch skinny pans or 4-inch half hotel pans for service.
This dressing can be made the day before and held for cold service.
Hold at 41°F or below.
Cold hold, covered, until served.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
Meal Components:
Fruit
Crediting Information
- 1/2 cup Fruit
HACCP Category:
Process #1 (No Cook)
Portions:
60
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 144 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 5.1 | g |
| Sodium: | 128 | mg |
Tips:
- Crushed red pepper flakes serve as a great substitute for Thai Chili when unavailable.
- Jalapeños are also a good substitute for Thai chilies.
- Keep in mind that jalapeños are generally milder and have a different flavor profile, so you might want to adjust the quantity to suit your taste.
