When my work involved developing a set of recipes featuring melon, I gained a deep appreciation. During research, I found this marinated cantaloupe recipe, which set me on the path to creating this recipe. Varieties of melon can have a wide range of complex sweetness, making them a joy to eat during summer.

SORGHUM SYRUP

I like sorghum for this recipe because of the earthy, slightly sour flavor. When paired with the sweetness of the melon, it's a great balance in each bite.

What is sorghum syrup?

Sorghum syrup is the extracted liquid from the stalks of the sorghum plant. When grown, sorghum looks similar to corn. The liquid cooks until it thickens, and you have a consistency between maple syrup and molasses. 

Marinated Melon + Sorghum Simple Syrup

This marinated cantaloupe uses sorghum as a simple syrup to infuse the melon with flavor. After marinating, you’re left with a simple syrup that’s been slightly infused with a hint of melon. 

Use the leftover sorghum syrup in a spritzer with sparkling water. Or, add a bit of gin and tonic for a refreshing cocktail. 

Black Pepper Walnuts

These peppery, toasted nuts started as a favorite snack in our house but soon took on other tasty applications. Try showering a handful over salads, grilled vegetables, grain bowls, or whipped goat cheese for a fun party snack. If you multiply the recipe, leftover walnuts can be stored in an airtight container at room temperature for up to 4 days. 

USE IT UP: Cantaloupe

Suppose you have an abundance of cantaloupe like I did. In that case, I recommend adding fresh fruit to salads, making a melon sorbet, or simply eating wedges with a sprinkle of Tajín (a favorite of my son’s). Of course, you can always just eat this marinated melon on repeat!

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Sorghum-Marinated Melon With Black Pepper Walnuts

4 servings

Last summer, my garden produced a ridiculous amount of cantaloupe, leaving me making every recipe under the sun. This marinated cantaloupe rose to the top of my favorites. The recipe that inspired this one uses honey, but I adore the pairing of earthy sorghum with sweet melon here.

Melon

• ¼ cup (80 g) sorghum syrup
• 1 pound cantaloupe (about ½ medium)
• 2 tablespoons basil, julienned

Black Pepper Walnuts

• ¼ cup (30 g) raw walnuts
• 1 teaspoon avocado or olive oil
• 1 teaspoon sorghum syrup
• ½ teaspoon black pepper
• ¼ teaspoon kosher salt

1. To make the sorghum syrup: Pour the sorghum syrup and ½ cup (120g) water into a small pot. Bring to a boil, reduce to a simmer, and cook for a couple of minutes until the mixture is well combined. Let cool.
2. To prep the melon: Peel and cut the melon into ¼-inch-thick wedges. Arrange in a thin, even layer in a large, wide container. Add the sorghum syrup, cover, and refrigerate for 4 hours.
3. To make the walnuts: Preheat the oven to 325˚F. Roughly chop the walnuts. Place them on a baking sheet and add the oil, sorghum syrup, black pepper, and salt. Stir to coat the walnuts, then spread them out in a single layer. Roast until the walnuts are fragrant and have deepened in color, 12-14 minutes. Let them cool before using.
4. To serve: Transfer the melon to a medium serving bowl. Drizzle with some sorghum syrup, sprinkle liberally with the toasted walnuts, and finish with the fresh basil.

Notes

Adapted from this Black Pepper and Honey Marinated Cantaloupe.

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