Recipe courtesy of Mary Sue Milliken and Susan Feniger

Thai Melon Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 40 min
  • Yield: 6 servings
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3 garlic cloves, pureed

2 tablespoons palm sugar or dark brown sugar

1/4 cup fish sauce

1/4 cup fresh lime juice

3 or more serrano chiles to taste, stems removed and thinly sliced with seeds

1 tablespoon chopped kaffir lime leaves or 1 teaspoon grated lime zest

1/2 cup dried shrimp

1/2 cup roasted, unsalted peanuts

6 cups assorted melon cubes, in 1/2-inch cubes, each variety separated

1/4 cup fresh cilantro leaves for garnish


  1. Dressing: Mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.)
  2. To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon in a strip and garnish with cilantro. Serve chilled.
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