Sous Vide Marinated Melon Slices

Delicately infused with ginger, orange liqueur, and spices
Sous vide gently enhances the flavors and texture of melon, creating a beautifully infused dish with a perfect balance of fruit, spice, and sweetness. Serve as a refreshing appetizer, a light dessert, or a unique side dish.

Tip: Let the melon slices rest in the refrigerator for 1–2 days before serving to allow the flavors to fully develop.

Preparation Time: 15 minutes
Cooking Time: 25–35 minutes

Ingredients

• 300 g cantaloupe or Charentais melon (ripe but firm)
• 15 g fresh ginger
• 1 tsp pink peppercorns
• 1 pinch of salt
• 2 tbsp currant or quince jelly
• 4 cl orange liqueur (Cointreau)

Equipment

Sous-vide stick
Vacuum sealer & bags
Sharp knife

Preparation Method

Prepare the Melon

• Cut the melon in half and remove the seeds. Slice into thin pieces and carefully remove the peel with a small knife. Arrange the slices side by side in a vacuum bag.

Prepare the Marinade

• Peel the ginger and chop it into small pieces. Crush the pink peppercorns and mix them with salt, jelly, and orange liqueur. Stir well and spoon the marinade over the melon slices.

Sous Vide Cooking

• Vacuum-seal the bag at 100% vacuum and cook sous vide at 62°C for 25–35 minutes.
• Once done, cool the bag immediately in cold water.

Rest & Serve

• Store the melon slices in the refrigerator for 1–2 days to allow the flavors to fully infuse. Serve chilled for a refreshing and delicately marinated treat.

Pro Tip: The sous vide process intensifies the melon’s natural sweetness while perfectly balancing the citrus and spice flavors.

This recipe is brought to you by Andreas Miessmer.