Lightly salted muskmelon with herbs

Ingredients:

• 1 large ripe green honeydew melon (about 2.5 kg)
• 1 cup distilled white vinegar
• 0.5 cups of sugar
• 1-2 hot red chili peppers, seeded and finely chopped
• For serving: chopped salted peanuts and torn fresh cilantro, basil or mint leaves, or a mixture of these

Preparation:

1. Cut the melon in half. Set half aside for another use. Trim the rind. Cut the half into three wedges, then slice crosswise to form 1-cm-thick triangles. You should have about 6 cups of melon. Place the fruit in a zip-lock plastic bag.
2. In a small saucepan, combine the vinegar, sugar, and chili pepper. Bring to a boil, stirring occasionally, and simmer for about 30 seconds. Transfer to a small bowl and stir in 1 cup of ice. Once the marinade has cooled, pour it over the melon and seal the bag, pressing out any air. Place the bag flat in a shallow dish and refrigerate for at least 4 hours and up to overnight, turning the bag over after about 2 hours.
3. Remove the melon from the brine, shake off excess liquid, and arrange the slices on a platter. Sprinkle with peanuts and herbs, if using, and serve.