An overabundance of melon
- Jennie Sheeks Jul 29, 2005 07:32 PM
Somehow I ended up with 2 cantaloupes, 1 honeydew and another melon I can't remember the name of, which is lots of ripe melon for 2 people.
Any interesting suggestions about what to do with them?
I'm already eating them with yogurt or cottage cheese for breakfast. I've also considered making salsa for chips or grilled fish, making a chilled soup (pureed melon, mint & coconut milk), and doing a little proscuitto & melon. Any other ideas?
A few months ago Bon Appetit or Gourmet featured a cocktail using pureed honeydew melon. It sounded really good. Maybe you could do a search on Epicurious for it.
Melon granita -very refreshing in this heat.
Melon juice (done in a blender, with a squeeze of lime juice).
Melon with port - halve a canteloupe, scoop out the seeds with a spoon, then using same spoon, scrape spoonfuls of flesh into the cavity. Add a splosh of port and chill. One hour later, you have a delicious dessert. This was something I learnt from an Italian roommate I had in Scotland.
Melon with canned longans (or lychees) and rambutans. Let the fruit steep an hour in the fridge with some of the syrup from the canned fruit.
Puree the honeydew with a little lemon juice. Put in a pitcher. Do the same with canteloupe with a little lime juice, put into a different pitcher. Chill 3 hours.
Simultaneously pour the two purees into a bowl from opposite sides of the bowl. The two purees will remain miraculously separate.
Chilled fruit yin-yang soup. Will impress those who like pretty food.