Dosakai

The prettiest little melons you ever did see.

What Is It?

Dosakai are a little mysterious: Some research suggests it’s a member of the cucumber family, while others claim that it’s simply a lemon cucumber known by a different name. However, dosakai is technically a melon – one with cucumberlike tendencies, perhaps, but a melon nonetheless. They’re a bit flashy, with mottled, solid or tiger-striped skin ranging in color from deep green to vibrant sunset orange. They can be as small as a lime or as big as a grapefruit, firm but with a little give when you squeeze it. Inside, you’ll find creamcolored flesh that’s neutral to softly bitter – think raw zucchini – with a surprising amount of edible, peach-colored seeds in the center.

What Do I Do With It?

Dosakai are native to India, and a perfect fit for classic Indian fare. You’ll find them in pickles, chutneys and sambar curry, a lentil and mixed vegetable soup eaten just as commonly for breakfast as it is for dinner. Try using them as you would a zucchini or cucumber: Grill or stir fry them with a little balsamic glaze or soy sauce, or shred them to use in quick breads, fritters, chopped salads or slaw.

Although they can be eaten raw, I prefer these little melons cooked. Their flesh becomes beautifully translucent and takes on an aroma and flavor reminiscent of an Asian pear or sweet apple, with clean, floral undertones and not even a whiff of bitterness. This tender sweetness makes a lovely inclusion in savory dishes, but sorbet is also an excellent showcase. Chamomile brings out the floral notes, and rosé wine adds a crisp acidity and hints of summer berries. It’s the perfect sorbet for warmer weather; try it as a palate cleanser or as a delicate final course.

Dosakai-Chamomile-Rosé Sorbet

Serves 8 to 10

You'll need an ice-cream maker for this recipe.

Look for dosakai in international markets and Asian grocery stores.

2 lbs dosakai, peeled and halved

1½ cups granulated sugar

2½ cups cold water, divided

4 chamomile tea bags

¾ cup dry rosé wine

/ preparation / Scrape out seeds of dosakai with a spoon; discard seeds and roughly chop flesh. In a large saucepan over medium-high heat, add sugar and 1½ cups water and bring to a boil, stirring until sugar has dissolved completely. Add dosakai and stir, bring back to a boil and cook 15 minutes, stirring occasionally. Remove from heat and set aside to cool fruit in syrup. In a medium saucepot, bring remaining water to a boil, remove from heat and add chamomile tea bags. Steep for 10 minutes; remove and discard tea bags. Set tea aside to cool.

In the bowl of a blender, add fruit, syrup, cooled tea and rosé wine and blend on high until puréed and smooth. Transfer to an airtight container and refrigerate until completely chilled, 4 to 6 hours or overnight. Once chilled, add mixture to an ice-cream maker and spin according to manufacturer’s instructions; transfer back to airtight container and freeze until firm, 6 hours or overnight, until ready to serve.

Pair With: Pear Brandy

Bubbles and sorbet are like bread and butter: One elevates the other. A light and simple cocktail topped with sparkling wine is an ideal complement for this floral sorbet. Considering the neutral to slightly bitter, cucumber flavor of dosakai, using pear brandy from Edelbrand Pure Distilling in Marthasville, Missouri, as the cocktail’s base adds a hint of fruitiness as a foil. In a Champagne flute, combine 1 ounce pear brandy with ¼ ounce fresh lemon juice and ¼ ounce simple syrup; top with cava for a bright cocktail that balances beautifully with this refreshing sorbet. -JENN TOSATTO edelbrandpuredistilling.com

Written by Shannon Weber, writer and recipe developer, aperiodictableblog.com | Photography by Jennifer Silverberg