Burmese Gin Thoke Melon Salad
  • 1 Star
  • 2 Stars
  • 3 Stars
  • 4 Stars
  • 5 Stars
    Loading ... Loading ...

Burmese Gin Thoke Melon Salad

Adapted with permission from Susan Feniger’s Street Food by Susan Feniger (Clarkson Potter Publishers, 2012)

Ingredients (Serves 6):

  • 1/2 small seedless watermelon (about 2 1/2 pounds)
  • 1/2 ripe cantaloupe melon (about 1 1/2 pounds)
  • 1/4 ripe honeydew melon (about 1 pound)
  • 2 (3-inch) pieces young ginger peeled and minced (1/3 cup); or 2 (3-inch) pieces of regular fresh ginger, peeled and minced (1/3 cup)
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup lime juice (from 3 to 4 limes)
  • 1/4 cup low-sodium soy sauce
  • 1/2 cup extra virgin olive oil
  • 2 Tbsp plus 1 tsp coconut sugar
  • 1 3/4 tsp kosher salt
  • 1 cup dried green lentils
  • 2 cups wide-flake coconut, unsweetened
  • 1 1/4 cups raw peanuts, blanched
  • 4 fresh kaffir lime leaves, chopped (or use lime zest)


  1. Start by cutting up the melons:
  2. Trim off the rind of all 3 melons, remove any seeds, and cut the flesh in to 1/2- inch dice. Put all of the diced melon in a large mixing bowl.
  3. Marinate the melons:
  4. In a separate bowl, combine the ginger, sesame seeds, lime juice, soy sauce, 1/4 cup of the olive oil, 2 tablespoons of the sugar, and 1/2 teaspoon of the salt.
  5. Mix well and pour over the melon. Toss, and let marinate at room temperature while you prepare the rest of the salad.
  6. Prepare the lentils:
  7. Put the lentils and 4 cups cold water in a small saucepan set over high heat, and bring to a boil, about 5 minutes. Reduce the heat to low and simmer for 15 minutes.
  8. Add 1 teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy.
  9. Add 1 teaspoon of the salt and cook for 5 minutes, or until the lentils are tender but not mushy.
  10. Drain, rinse with cold water to chill, and then stir into the melon mixture.
  11. Toast the peanuts and coconut:
  12. Combine the coconut, peanuts, kaffir lime, remaining 1 teaspoon sugar, remaining 1/4 cup olive oil, and remaining 1/4 teaspoon salt in a large sauté pan.
  13. Toast the peanut mixture over medium-low heat, stirring it constantly, until the coconut and peanuts have toasted, somewhat unevenly, to a golden brown, 3 to 4 minutes.
  14. Remove from the heat and set aside to cool.
  15. Just before serving, add the peanut mixture to the melon mixture and stir gently to combine. Serve in a large bowl, preferably at room temperature.

Susan Feniger is a celebrated chef, author, radio and TV personality, and successful restaurant entrepreneur, known for her globally-influenced cuisine showcased at her solo venture STREET in Hollywood and the Border Grill restaurants in Santa Monica, Downtown Los Angeles,Las Vegas and LAX, with longtime collaborator Mary Sue Milliken. Visit the Thrive Forward Contributors page to learn more about Chef Susan Feniger