Burrata & Lime Kombucha Cantaloupe
I have been making a lot of kombucha and our consumption doesn’t keep up with our production. So when I have loads of it crowding the doors in our fridge, I make kombucha syrup. This entails cooking three cups of kombucha down until it coats the back of a spoon. It will keep for about a week in the fridge and probably longer, however this tangy syrup is gone so quickly I’d never know. Kombucha syrup can serve as the sweet component to a cocktail to balance the acid. Over a yogurt bowl in the morning, the syrup can be drizzled for a punchy, tangy addition to sweet fruit or homemade sourdough granola. This tangy syrup is the centerpiece a flavor for the burrata and cantaloupe salad.
I have been experimenting with compressing fruit, however, I don’t have the fancy chamber vacuum sealer to really accomplish the compression I need to get a nice, translucent melon. I have the old-fashioned hand pump and I think I might eventually be diagnosed with coprolalia trying to get all the air out of that gosh darn bag. I sound like a bitter Amish woman who discovered electric butter churning but still has to do it by hand. Vile hand-pump! Maybe my old breast pump would do the job…
Compressing the fruit failed but a happy accident occurred. I marinated cubed cantaloupe overnight with 1/4 cup of kombucha syrup and 1/4 cup lime juice. I did vacuum seal it in a bag with my hand pump vacuum sealer. The flavor was delicious and the texture of the cantaloupe was divine, although not that full compressed and slightly translucent look I was going for. I will take happy accident any day! You don’t need to vacuum seal it. Just toss the cubed cantaloupe in the lime and syrup and let is sit in the fridge, covered overnight.
What better way to complement a tangy summer melon than burrata? After seeing this beautiful cheese being made in the heal of Italy a couple of years ago, I have been hooked on finding as many uses excuses as possible to consume it. “You know what would go great with this? Burrata.” This sentence can follow just about any ingredient list.
I added zucchini and cucumber to the plate, cut with a vegetable peeler. The zucchini ribbons make nice little florets and the cucumber I cut into shapes and bent like little crescent moons. Add a drizzle of the kombucha syrup and lime juice and some balsamic glaze to add a little more sweet acidity to the plate. Espelette pepper powder is nice on top of the burrata, but also your favorite chili flake would be nice with some olive oil.
How easy is this? If you don’t want to go to the trouble of making kombucha syrup, simply substitute some maple syrup and add your favorite chili flake to the top of the burrata. You have a unique family of flavors happening on the plate. A perfect beginning course for outdoor grilling this summer.