Pub date
2007-09-18
Melon and Ginger - Sushi Style & Prosciutto Style
Source:Visual Editor:Alex Read:
Melon and Ginger - Sushi Style & Prosciutto Style
Step 6:
Extract the juicy core, which is more solid and sweeter than the seed-bearing flesh.
Step 7:
Cut the melon's heart into 1-1.5 cm by 5 cm chunks, suitable for wrapping or otherwise mucking with.
Repeat for each chunk of melon until you have the heart pieces plus a whole bunch of seeded parts. Don't throw this stuff away, it's quite edible, just not texturally-suited for our current designs.
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