0.0 – 0 reviews • Appetizer
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
5 min |
| Inactive: |
15 min |
| Cook: |
5 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 1/2 cups rice wine vinegar
- 1/4 cup palm sugar
- 2 tablespoons fish sauce
- 2 dried Thai bird chiles
- 8 ounces watermelon flesh, cut into 1-inch cubes
- Serving suggestions: cheeses, meats, crackers and dried fruit
Instructions
- Add the rice wine vinegar, palm sugar, fish sauce and dried chiles to a saucepan and bring to a boil. Place the watermelon into a bowl over an ice bath. Once the liquid comes to a boil, pour over the watermelon and stir to combine until the mixture has cooled.
- Add to a platter of cheeses, meats, crackers, dried fruit, etc.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
65 |
| Total Fat |
0 g |
| Saturated Fat |
0 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
1 g |
| Sugar |
11 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
476 mg |
