By Mayo Clinic Staff
May. 19, 2011
Sweet curry is made from a blend of ground spices. Combined with yogurt, it makes a light, creamy sauce that perfectly complements ripe, juicy melon.
Number of servings Serves 6
For the sauce
- 1 cup low-fat vanilla yogurt
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon dark honey
- 1 teaspoon garam masala or 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves and a pinch of ground nutmeg
- 1 large casaba, cantaloupe or honeydew melon
- Fresh mint leaves for garnish
To make the sweet curry cream, whisk together the yogurt, lemon zest and juice, honey, and garam masala or spice mixture in a large bowl. Cover and refrigerate for 30 minutes to allow the flavors to blend.
Halve the melon, and using a spoon, remove and discard the seeds. Using a melon baller, scoop out the melon flesh and place it into a large bowl.
Just before serving, place 1 cup melon balls in each individual bowl. Spoon about 2 tablespoons curry cream over each serving and garnish with the fresh mint. Pass the remaining sauce at the table.
Nutritional analysis per serving
Serving size :About 1 cup melon and 1/6 of the sauce
- Total carbohydrate 26 g
- Dietary fiber 2.5 g
- Sodium 53 mg
- Saturated fat < 1 g
- Total fat 1 g
- Cholesterol 2 mg
- Protein 5 g
- Monounsaturated fat 0 g
- Calories 118
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.