Cool Melon And Hot Bacon Recipes

COOL MELON AND HOT BACON

Steps:

• Cut the melon in half, scoop out the seeds and cut the flesh into wedges.
• Slice the fruit from the skin then cut the flesh into thick cubes. Keep the pieces generously sized.
• Remove the rinds from the bacon. Grill the bacon - or fry it in a non-stick pan - until crisp, then drain on kitchen paper. Cut or break the bacon into pieces about 2 cm in length. Pull the leaves from the parsley and roughly chop.
• Dissolve the honey in the lemon juice, season with a few grinds of black pepper and beat in the olive oil with a fork or small whisk.
• Add the bacon and parsley to the melon. Pour over the dressing and gently toss, trying not to break up the melon. Divide between two plates and serve.

HOT AND SWEET MELON SALAD

Steps:

• In a bowl, combine the cantaloupe, honeydew melon, pepper, basil, lemon or lime juice, and sugar.
• Toss to mix.
• Cover and refrigerate for 30 minutes.
• Toss before serving.
• If desired, pick out and discard the pepper strips before serving.

MELON-BACON BOATS

Steps:

• 1. Cook the bacon in a large skillet over medium heat, turning, until browned and crisp, about 8 minutes. Drain on paper towels.
• 2. While the bacon cooks, cut the cantaloupe in half, scoop out the seeds, and slice into 12 wedges. Cut the melon flesh from the skin, leaving one end attached. Then, cut each wedge crosswise into 1-inch chunks, keeping the chunks on the peel. Sit the wedges upright on a serving platter.
• 3. Drizzle the honey on the melon. Crumble the bacon and sprinkle on top of the melon, along with the chives.
• 4. Once the stovetop is cool, wipe up any bacon grease splatters on the counter with Clorox® Disinfecting Wipes*. Rinse hands once complete.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.