A Summertime Melon Medley Recipes

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A SUMMERTIME MELON MEDLEY



A Summertime Melon Medley image

Fresh melons of all varieties are a a summertime favorite in our home. So many palate-pleasing adjectives come to mind when you think of a perfectly ripened melon: JUICY, SWEET, FRUITY AROMA, COOL, REFRESHING. Melon salads, like this ginger lime melon medley, make a refreshing snack, or a pleasing side dish to a light meal. As long as there are melons in the grocery store, you'll find this tangy-sweet fruit salad in my frig. Enjoy your summer, and all of nature's bounty it has to offer.

Provided by Feast Your Eyes

Categories     Melons

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 cups casaba honeydew melon
2 cups crenshaw melon
2 cups watermelon
2 cups cantaloupe (Melon Balls or Cubed)
2 tablespoons brown sugar
2 tablespoons crystallized ginger (Minced)
3 tablespoons fresh lime juice
1 tablespoon lime zest
sparkling white wine (optional)
1 cup slivered toasted almond (Garnish) (optional)
fresh mint leaves (Garnish) (optional)

Steps:

  • Begin by making sure your melons are ripe.
  • Peel, seed and cube the melons into bite size chunks, or use a melon baller; place in a large bowl.
  • Add brown sugar, ginger, lime juice, lime zest; gently toss.
  • Cover and chill at least one hour for best flavor.
  • To serve: Toss before placing melon in dessert dishes. If desired, fill dishes with very cold sparkling white wine and garnish with mint leaves and toasted almonds.
  • Cook's Tip: (1) Choose melons that are free of cuts, dents and bruises. (2) Store uncut melons in a cool place. Cut fruit should be refrigerated.

Nutrition Facts : Calories 55.3, Fat 0.2, Sodium 16.2, Carbohydrate 14, Fiber 0.9, Sugar 12.5, Protein 0.8

SWEET SUMMER MELON WITH CRUMBLED PANCETTA AND SAGE HONEY



Sweet Summer Melon with Crumbled Pancetta and Sage Honey image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 4

6 thin slices pancetta
2 tablespoons mild honey
1 tablespoon thinly sliced fresh sage, plus 1 sprig, for garnish
2 cups cubed ripe cantaloupe or other melon

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Arrange the pancetta in a single layer on the prepared baking sheet. Bake until light golden brown and crisp, about 14 minutes. Transfer the pancetta to a paper towel-lined plate to drain. Finely chop the pancetta.
  • Combine the honey and 2 teaspoons of the sliced sage in a small, microwave-safe bowl. Microwave until it just begins to simmer, about 30 seconds (be careful, it can easily boil over). Cool to room temperature, then strain through a fine-mesh sieve.
  • Spoon a little bit of the sage honey onto the flat side of a melon cube and mound a little bit of pancetta on top. Put on a serving plate and repeat with the remaining melon cubes. Sprinkle with the remaining teaspoon sliced sage and garnish the plate with the sage sprig. Serve immediately with toothpicks on the side.

MELON MEDLEY



Melon Medley image

A perfect dessert soup to make in July, when melons are at their sweetest. This makes a refreshing finish to a grilled meal.

Yield 6 servings

Number Of Ingredients 7

3 cups watermelon, cut into 1/2-inch dice and seeded
3 cups honeydew melon, cut into 1/2-inch dice
1 medium cantaloupe, very ripe, seeded and cut into large chunks
1 pint vanilla or lemon nondairy ice cream
2 cups orange juice, preferably fresh
Blueberries for garnish
Fresh mint leaves for garnish

Steps:

  • To make part of this soup ahead of time, prepare the watermelon and honeydew as directed, combine in a mixing bowl, then cover and refrigerate. Place the cantaloupe chunks in a separate container. Cover and chill for an hour or more.
  • Just before serving, combine the cantaloupe, nondairy ice cream, and orange juice in a food processor and process, in batches if necessary, until smoothly pureed.
  • Divide among 6 serving bowls. Place approximately 1 cup of the watermelon and honeydew mixture in each. Scatter some blueberries over the top of each serving and garnish with 2 or 3 mint leaves.
  • Per serving:
  • Calories: 223
  • Total fat: 5g
  • Protein: 3g
  • Fiber: 2g
  • Carbohydrate: 43g
  • Cholesterol: 0mg
  • Sodium: 120mg

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