Sauteed Cantaloupe With Fleur De Sel
- Total Time
- 25 minutes
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Ingredients
- 2medium cantaloupes
- 8tablespoons sugar
- ¼teaspoon fleur de sel, or coarse sea salt finely ground
- Freshly ground black pepper
Nutritional analysis per serving (6 servings)
129 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 2 grams protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a serrated knife, remove peel of both cantaloupes. Cut them in half lengthwise. With a spoon, gently remove seeds, being careful not to bruise the fruit.
- Step 2
Set aside one cantaloupe half. Place remaining three halves cut side down on a cutting board. Slice each half lengthwise into six spears, for a total of 18 spears. Using a vegetable peeler, shave remaining cantaloupe half into paper-thin slices, and refrigerate.
- Step 3
In a large saute pan over low heat, melt 4 tablespoons sugar until it liquefies and turns a light caramel color, about 1½ minutes. Add half the cantaloupe spears, and saute for about 30 seconds on each side. Add ¼ cup water, and simmer until water is almost gone, about 5 minutes. Transfer cantaloupe to a plate, and repeat with remaining cantaloupe spears, the remaining 4 tablespoons sugar, and an additional ¼ cup water.
- Step 4
To serve, sprinkle spears evenly with fleur de sel. Place three spears on each of six serving plates, and garnish with the chilled paper-thin cantaloupe slices and two turns of freshly ground pepper.
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