Pickled Melon

These colourful, savoury pickles are the ideal combination of sweet, salty, and slightly tart. They would make a great addition to a tapas platter or tossed in a summer salad.

1 tsp (5 mL) coriander seed
1 star anise
3 cloves
1 strip of lemon zest
1 sprig of fresh tarragon or mint
1/2 cup (125 mL) champagne vinegar
1/2 cup (125 mL) rice vinegar
1 cup (250 mL) water
2 Tbsp (30 mL) raw cane sugar
2 Tbsp (30 mL) salt
3 cups (750 mL) mixed melon (such as cantaloupe, Canary, or Crenshaw), cut into 1/2 in (1.25 cm) pieces

Place coriander seed in medium saucepan over medium heat. Toast, stirring frequently, until fragrant, about 1 minute. Add all remaining ingredients, except melon, and bring to a simmer. Once sugar and salt have dissolved, simmer mixture for 1 minute before removing saucepan from heat. Let pickling liquid cool to room temperature.

Place melon in airtight container with lid and pour pickling liquid overtop. Cover and refrigerate for at least 3 hours or overnight. Before serving, drain pickled melon, discarding pickling liquid.

Makes about 3 cups (750 mL).

Each 1/4 cup (60 mL) serving contains: 18 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 4 g total carbohydrates (4 g sugars, 0 g fibre); 393 mg sodium

source: "Melon Madness", alive #370, August 2013