Cantaloupe Plums And Cherries With Mint And Vanilla Recipes

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CANTALOUPE, PLUMS, AND CHERRIES WITH MINT AND VANILLA



Cantaloupe, Plums, and Cherries With Mint and Vanilla image

Blueberries can be substituted for cherries. Because riper fruits require more acid to balance their sweetness, the lime juice should be added to taste. Start with 1 tablespoon, then add 1 teaspoon at a time as necessary. Adapted from America's Test Kitchen. Posted for Summer '09 Comfort Cafe. Cook time is standing time.

Provided by TxGriffLover

Categories     Cherries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 teaspoons sugar
1 -2 tablespoon fresh mint leaves, minced
1/4 teaspoon vanilla extract
1/2 cantaloupe, rind and seeds removed, cut into 1/2-inch pieces (about 3 cups)
2 red plums, pitted and cut into 1/2-inch pieces (about 2 cups-can also use black plums)
8 ounces fresh cherries, pitted and halved (about 2 cups)
1 -2 tablespoon fresh lime juice

Steps:

  • Combine sugar and mint in a large bowl. Using a rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined.
  • Let stand at room temperature, stirring occasionally, until fruit releases it's juices, 15 to 30 minutes. Stir in lime juice to taste and serve.

Nutrition Facts : Calories 92.8, Fat 0.3, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 23.1, Fiber 2.3, Sugar 20.3, Protein 1.4

CANTALOUPE AND MINT GRANITA



Cantaloupe and Mint Granita image

Provided by Giada De Laurentiis

Time 8h13m

Yield 4 to 6 servings

Number Of Ingredients 5

2 cups water
1 cup sugar, plus extra, as needed
1 1/4 cups fresh mint leaves, packed, divided
1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh
3 tablespoons fresh lime juice (from about 2 large limes)

Steps:

  • In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using.
  • In a blender, puree the cooled syrup, cantaloupe, and lime juice until smooth. Taste, and adjust the sweetness by blending in 1 extra tablespoon of sugar at a time. Add the remaining mint leaves and blend until finely chopped. Pour the mixture into a 9-by-13-by-2-inch glass baking dish and freeze until firm, at least 8 hours or overnight.
  • Use the tines of a fork to scrape the granita into chilled bowls and serve.

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