Paludah (Fresh Melon and Peach Compote)

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Adapted from Time/Life Foods of the World. Posted for ZWT6.

Ingredients Nutrition

  • 1 medium persian melon (or 2 small cantaloupes)
  • 12 teaspoon salt
  • 2 medium peaches, ripe but still firm, peeled, halved and sliced
  • 12 cup sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons rose water
  • ice (optional)


  1. Cut melon in half and remove seeds and stringy pulp.
  2. Using melon baller or small spoon, scoop out as many melon balls as possible.
  3. Put melon balls in deep bowl.
  4. Pour any juice from shells over melon balls, and discard shells.
  5. Toss with salt.
  6. Add peaches, sugar, lemon juice and rose water.
  7. Toss gently to combine.
  8. Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled.
  9. Serve in individual dishes.
  10. Top with crushed or shaved ice if desired.


Most Helpful

Salads, especially summer fruit salads don't have to be complicated to taste good. I added strawberries, cantaloupe and 'juan canary' melon for persian. Used up my last peach this morning unfortunately. Next time for sure! Lovely! Reviewed for ZWT Family Picks.

COOKGIRl June 22, 2010

I changed the fruit around but this was delicious!! I used fresh honeydew melon and fresh nectarines which are technically peaches anyway. I used a little less Iranian rose water. I used freshly squeezed lemon juice and did not add the ice but left the mixture in the refrigerator for at least 3 hours to chill which gave it a lovely fragrant liquid. The sea salt I used was very nice in this. I would definitely try this again with melon and other kinds of fruit such as berries inshallah. Made for ZWT6, NA*ME regions, for my team, The Ya Ya Cookerhood!

UmmBinat June 17, 2010

Lovely - nothing like fresh fruit, simply prepared - to round out a meal. Used canned peaches as fresh aren't in season yet. Thank you for posting.

evelyn/athens June 13, 2010

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