Thai Spicy & Savory - Sweet Melons

Baby Kato


Mummmm, I tried this at my neighbors bbq. It was excellent. I begged for the recipe until she gave it up. It's so simple, I'm sharing it with all of you. Hope you will enjoy it as much as we do.

Since it is almost impossible to find Thai Melons here, we substituted with sweet Honeydew Melons.

Please note cooking time is chilling time.


★★★★★ 1 vote

20 Min
25 Min
No-Cook or Other


  • ·
    1⁄3 cup water
  • ·
    1⁄3 cup sugar, palm (may substitute with brown or white)
  • ·
    1⁄4 cup cilantro, stems seperated, leaves torn seperated
  • ·
    1 tablespoon red birds chili, finely chopped
  • ·
    1 tablespoon lemon zest
  • ·
    4 cups thai golden melon, chopped 1-inch pieces (may substitute with honeymelon)
  • ·
    1⁄2 teaspoon salt, sea
  • ·
    1⁄4 teaspoon white pepper (optional)
  • ·
    2 tablespoons coconut oil (may substitute with virgin olive oil)

How to Make Thai Spicy & Savory - Sweet Melons


  1. In a small pot boil water and sugar, once boiling, add the cilantro stems, birds eye chili and lemon zest and remove from heat.
  2. Allow the syrup to cool to room temperature.
  3. Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get.
  4. Remove the cilantro stems from the syrup and discard.
  5. In a large bowl toss the melon with the chilled syrup.
  6. Add the remaining salt, the white pepper if using and the cilantro leaves, toss gently .
  7. Drizzle with either coconut or olive oil and serve.

Printable Recipe Card

About Thai Spicy & Savory - Sweet Melons

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Thai

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