Pepones Et Melones – Ancient Roman Water And Honey Melons

For our Epic Roman Feast for FoodBuzz’s 24×24, I wanted to tackle unusual recipes. I already posted about sweet fish dishes, so another thing was savory fruit. Cooked fruit, even! Why not cooked melons?

Ingredients:
- 1/2 honey melon
- 1/2 baby watermelon or one large slice
- 500ml passum (honey-sweetened grape juice boiled down to half its volume, recipe coming soon)
- 1 tbsp honey (use agave nectar for Vegan version)
- 1 tbsp minced parsley
- 1 tsp ground black pepper
- 2 tbsp liquamen (fermented fish sauce) or Vietnamese fish sauce (use white wine & salt for Vegan version)
- 1 tbsp vinegar
- 1 pinch salt

Steps:
1.
Dice melons into 1 inch cubes.

2. Add all ingredients to a large pot, bring to a boil and simmer covered for 20 minutes.

3. Drain the melon cubes, reserving the liquid. Serve topped with some of the boiling liquid.

This dish wasn’t my favorite, but very interesting. The consistency and flavor were completely not what you would expect from either kind of melon! However, two of the guests declared this a contender for their favorite dish, so I recommend you try it if you are intrigued!

Have you enjoyed savory preparations of fruit? What fruit would you like to experiment with?

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27 Responses to Pepones Et Melones – Ancient Roman Water And Honey Melons

  1. Pingback: An Ancient Roman Feast – FoodBuzz 24×24 » Healthy Foodie Travels

  2. Liz says:

    LOL….yeah interesting and pleasant are good words for dishes that aren’t favorites! I admire you for trying such unusual preparations…and you never know when you’ll discover a real winner! Have a wonderful day, Kiri~

    • Kiri W. says:

      Pleasant to me is almost too opinionated, haha ;) As I said, we were split on this one, half loved it and feasted on the leftovers the next day, half were not too much of a fan.
      Thank you! :) I love finding new things, and you’re bound to find a few not so awesome ones for your own taste.
      Thank you, same to you!

  3. Nice and I will never give up melons for anything else.

  4. PolaM says:

    Cooked melon… interesting. And you know that in Rome melon are still called peponi?

  5. This is such an interesting recipe. I have never thought of cooking melons though I have cooked other fruits. I love that 2nd picture with melons in the pot. Just feel like getting a scoop.

    • Kiri W. says:

      Same with me – it was a very interesting result, and we were split evenly between loving and disliking among the guests. But I’d say either way it’s worth a try, for sure!

  6. Melons are tops! Especially when served up so exquisitely… :D
    Yum!

    Cheers
    Choc Chip Uru
    Latest: Microwave Fruity Syrup Oat Cake

  7. Ramona says:

    I think I would like this dish. It’s the balance of sweet and savory… Hmmmm.. I may have to try it. I usually do it with fruits like your dreaded pineapple. :)

  8. I am intrigued, Kiri! I’ll have to wait until it gets a little warmer to find a watermelon around here, but I might just try this. The colours are beautiful! Theresa

  9. Yes, definitely intrigued by this dish. I’m not a great fan of cooked fruit (unless it’s in pie) but I’m going to give this a try because it is so unusual. Keep ‘em coming – your blog is always a good read.

    • Kiri W. says:

      Thank you! It really is unusual, and you just kind of have to give up the thought of “melon”, because both flavor and texture change completely.
      Thank you so much! :)

  10. Baker Street says:

    Almost never thought of cooking melons! but its an interesting thought and should be given a try.

  11. I have to admit, that does sound a little weird, but I’d be game to try it!

  12. Wow!! That’s all I can say Kiri :) I’ve never had cooked melon but savory fruits yes. The contrast between the salty/savory and sweetness is a great combination.

  13. I was really intrigued by this dish when I first saw your 24×24 post, and now that I see it’s actually a savoury dish, I’m even more intrigued. Sounds like be a really interesting change from sweet dishes with raw melon, to say the least! Not sure if I’m adventurous enough to try, though. :)

    • Kiri W. says:

      Thank you! :) It was a really interesting experience, because the consistency of the melon also changes a lot. It was a good thing to try, even though I was of the 50% not completely won over as far as the diners went ;)

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