Compressed Honeydew Recipe
skewered marinated honeydew, soft mozzarella, prosciutto
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Ingredients
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Marinated compressed honeydew
Assembly and accompaniments
Method
Marinated compressed honeydew
- 1
Prepare honeydew
Peel the honeydew, halve it, and remove seeds. Cut into 12 even rectangular pieces about 1 x 1/2 x 3/4 inch (so they will sit well on skewers). Pat pieces dry with paper towel.
- 2
Make marinade
In a bowl whisk together 2 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 1 tsp white balsamic vinegar, 1 tsp honey, 1 tsp granulated sugar, and 1 tsp freshly cracked black pepper until honey and sugar dissolve. Tear or chiffonade the fresh mint leaves and stir them into the marinade with 3 tsp fine sea salt; the salt level is intentionally high to draw moisture for compression.
- 3
Compress melon
Place the melon pieces in a shallow dish in a single layer (or two layers if necessary). Pour the marinade evenly over the pieces, making sure they are well coated. Cover with plastic wrap. Place a heavy, flat weight (a small baking sheet topped with cans or a heavy skillet) directly on top of the wrapped melon so the weight presses down evenly. Refrigerate 45–60 minutes. The salt and sugar will draw out some juice, concentrating flavor and slightly firming the texture.
- 4
Rinse and dry
After 45–60 minutes, remove the weight and plastic. Gently rinse each melon piece under cold water to remove excess surface salt, then blot dry thoroughly with paper towels. Reserve the collected marinade juice in the dish; it can be reduced into a glaze or brushed lightly on the finished skewers (optional).
- 5
Optional glaze
If you want a concentrated glaze: pour the reserved marinade into a small saucepan, bring to a gentle simmer and reduce over medium-low heat until syrupy (about 4–6 minutes). Cool before using. This step is optional but gives a glossy finish and intensified flavor.
Assembly and finishing
- 6
Prepare prosciutto and mozzarella
If using larger bocconcini, pat them dry. Tear each prosciutto slice in half lengthwise to make 12 narrower pieces that will wrap neatly around the mozzarella or the melon. If desired, gently stretch prosciutto pieces to make them more pliable.
- 7
Skewer construction
Take one wooden skewer and thread in this order: a marinated honeydew piece, a mozzarella ball wrapped with a half-slice of prosciutto (wrap prosciutto around the mozzarella and secure by pushing the skewer through the seam), then a second honeydew piece. Repeat to make 6 skewers. Leave about 1 inch of skewer at each end for handling and presentation.
- 8
Season and dress
Arrange skewers on a platter. Drizzle with 1 tsp finishing olive oil, sprinkle flaky sea salt evenly (about 1 tsp across all skewers) and the remaining 1/2 tsp freshly ground black pepper. Tear a few remaining mint leaves and scatter them, or add microgreens, for freshness.
- 9
Finish with glaze (optional) and serve
If you made the reduced marinade glaze, brush it lightly over each skewer for a glossy finish and extra flavor. Serve chilled or at cool room temperature. These skewers are best eaten within 1–2 hours of assembly for optimal texture.
