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Melon Mangoes

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Preparation info
    • Difficulty

      Easy

Appears in
La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Get the late, small, smooth, green melons, they should not be larger than a teacup; cut out a piece from the stem end large enough to allow you to take the seeds from the inside; scrape out all the soft part, and when done, cover with the piece cut out and lay them in rows in a stone or wooden vessel as you do them. Make a strong bri

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