- 2 cups Sundia Honeydew melon, coarsely chopped
- 1/4 cup honey
- 1/2 cup rice wine vinegar
- 1 Tbsp. curry powder
- 1 Tbsp. boiling water
- 1 Tbsp. lime zest
- 1/4 cup fresh lime juice 1/2 Tsp. salt
- 1 Tbsp. fresh ginger root (or 1 tsp. ginger powder)
- 1 cup canola oil
Mix curry powder in boiling water in a small bowl. In a blender mix the honeydew, honey, vinegar, curry powder mix, lime zest and juice, salt and ginger root. While running the blender slowly drizzle the canola oil and blend until smooth. Adjust seasoning according to taste. Store refrigerated and use within 5 days.
Ideal for serving with melon balls, salad greens, grilled chicken or fish or coleslaw vegetables.
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