| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 7g | 1g | 36g |
| sugars | fibre | protein | salt |
| 29g | 2g | 1g | 0.1g |
Without question, one of my favorite recipes to whip up is the Grilled momordica grosvenori with honey glaze. A fruit-based delicacy, it encapsulates an exotic fusion of mind-enriching flavors and nutrients, reminiscent of New York City’s clashing cultures and distinct culinary scene. Flickers of my NYC heritage echo through this exquisite recipe, invigorating it with a delightful charm I find irresistible.
A Unique Approach to a Fruit-Based Cuisine
Think of it as the culinary stage of Broadway – where an exotic fruit takes the leading role, surrounded by a supporting cast of honey, lemon, and just a dash of salt. And in true New York style, it’s a wild yet harmonious ensemble.
Unlike the traditional fruit salad or fresh fruit platter, the Grilled momordica grosvenori with honey glaze is an unconventional way to enjoy the fruits of mother nature, adding a warm, toasty sensation that is often missed in conventional fruit dishes.
Why This Recipe Resonates with Me
My career on the stage taught me the beauty of improvisation and the art of blending. So is the case with this recipe. It’s a symphony of unrelated elements – the honey’s sweetness, the lemon’s tartness and the avocado oil’s smooth richness, beautifully coerced to illuminate the Momordica grosvenori – a true showstopper.
An Ode to Health and Well-Being
Beyond the explosive flavor palette, what really entices me to this recipe is its robust contribution to health. Ripe with antioxidants, momordica grosvenori, commonly known as monk fruit, fights against harmful free radicals. The honey, a natural sweetener, not only omits the need for processed sugar but also holds anti-inflammatory properties. Dressed with a pinch of salt to balance the sweetness and a hint of fruit-derived avocado oil, the recipe pays homage to my commitment to cooking with health at heart.
Possibilities and Companions
This delicious dish can shine as an unexpected dessert after a hearty New York strip steak or as a chill-refreshing opening act before a spicy hotdog topped with onion sauce and grilled red pepper relish. Moreover, you can experiment with other fruits like peaches, pineapples or figs, making it a versatile recipe to cater to the season and your taste buds.
What You’ll Need
- 6 Momordica grosvenori fruits (Siraitia grosvenorii)
- 1/2 cup of honey
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 1/4 cup of avocado or olive oil
Method
Step One
Begin by preheating your grill to medium heat. This will ensure that the Momordica grosvenori fruits will cook evenly.
Step Two
While the grill is heating, prepare the honey glaze. In a small bowl, combine the honey, lemon juice, and salt, stirring until the ingredients are fully incorporated.
Step Three
Next, prepare the Momordica grosvenori fruits. Cut each fruit in half lengthwise and remove any seeds if necessary. Then lightly brush the cut side of each fruit with the avocado or olive oil to prevent them from sticking to the grill.
Step Four
Place the Momordica grosvenori fruits on the grill cut side down. Grill for about 5-7 minutes or until the fruits are tender and have developed a nice char.
Step Five
Once the Momordica grosvenori fruits are grilled to your liking, remove them from the grill and immediately brush them with the honey glaze. Make sure to coat the fruits evenly so every bite has a burst of flavor.
Step Six
Let the Momordica grosvenori fruits cool for a few minutes before serving. Enjoy your Grilled Momordica grosvenori with Honey Glaze as a healthy and sweet appetizer or dessert!
