Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 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 |
| Watermelon | 1 cup diced (152g) | 46 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Fruit Juice | not in our table | 0 |
| Peppermint | 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
- 1 cup sugar
- 1-1/2 cups water or fruit juice
- 2 tablespoons lemon juice
- 2 tablespoons vinegar
- 1 teaspoon ground ginger
- 4 Spanspek (Use cantaloupes if in the USA)
- 1/4 watermelon
- Salt, pepper
- 2 tablespoons muscadel or port
- Mint, for serving
Directions
In a small saucepan, place the sugar, water, lemon juice, vinegar, and ginger.
Heat to a boiling, stirring well. Continue boiling for about 5 minutes, then strain
syrup through a fine sieve or cheesecloth into a bowl. Cool.
Meanwhile, de-seed the cantaloupes and watermelon. Using a melon baller, collect balls
and place in a large bowl. Sprinkle with salt and pepper, then sprinkle on the muscatel.
Toss gently. Pour syrup over melon balls and refrigerate for several hours before serving.
To serve, decorate with mint sprig.
Category:Zambian Recipes
Category:Zambian Salads