I was planning on making a raita out of honeydew melon. I still might if I think about it again. However, somewhere in the process, as I started cutting open the melon and the juices spilled over the cutting board, I changed directions and cut melon wedges which I proceeded to cook sous vide for thirty minutes at 53.5 degrees C. The packaging and cooking of the melon caused some compression which in turn seemed to intensify the melons flavors and vibrant color. We prepared to serve the melon with slow cooked lamb rib-eye with a chufa nut crust and pickled chufa nuts. Yet, as we are working through dishes for this evenings menu we believe that the melon confit will tie into the menu with smoked keta roe and mango horseradish sauce. The lamb dish is tasty and may see the light of day this weekend, but for now it waits.