Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
136
Calories
3g
Protein
1g
Fat
33g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cantaloupe | 1 cup diced (160g) | 53 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Roasted Peanut | not in our table | 0 |
| Melon | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ¼ cup dry roasted peanuts, coarsely chopped
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- ¼ cup Thai fish sauce
- 2 ½ teaspoons grated lime zest
- ¼ cup fresh lime juice
- 1 jalapeno pepper, seeded, deveined and minced
- ½ cup minced fresh cilantro
- 1 ½ cups honeydew melon, peeled, seeded and cut into ¼ inch dice
- 1 ½ cups of cantaloupe, peeled, seeded and cut into ¼ inch dice
- ½ cup coarsely chopped Italian parsley
- =
Directions
1
Preheat the oven to 350 degrees.
2
Place the peanuts on a baking sheet and toast in the oven until golden brown, about 10 minutes.
3
Set aside to cool.
4
Combine the garlic, brown sugar, fish sauce, lime zest, lime juice, jalapeno, and cilantro in a large glass or ceramic bowl.
5
Add the peanuts, melon, cantaloupe, and parsley.
Recipe sourced from
fandom