Tonight, we had pan-fried Alaskan halibut and left-over mudbugs. Our sides were a salad of fresh, mixed greens and slices of a horned melon that I bought a week ago. We have never tried this melon before. It was pretty – green flesh with big seeds not unlike those of its relative – the cucumber.
The spread looked like this.
My place setting looked like this:
The cut horned melon was very pretty, but it tasted a bit like slimy citrus fruit. I am finicky about textures. Slimy is one that I will not countenance. Susan says that this is a vegetable best presented as a smoothy. I’m not sure that would make it acceptable, but it wouldn’t hurt.
