Melon Ambrosia 7 Recipes
MELON AMBROSIA
Steps:
- In a small bowl, combine the melon balls. In another bowl, combine the lime juice, sugar and honey; pour over melon and toss to coat
- Cover and refrigerate for at least 1 hour.
- Sprinkle with coconut. Garnish with mint if desired.
MELON SORBET
Steps:
- Place the melon in the bowl of a food processor and process until smooth. Add the lemon juice, vodka, and sugar and process for another 30 seconds. Place the mixture into the refrigerator until the mixture reaches 40 degrees F; depending on the temperature of your ingredients and refrigerator, this could take 30 minutes to 1 hour.
- Pour the chilled mixture into the bowl of an ice cream maker and process according to manufacturer's directions. Transfer the sorbet to an airtight container and place in the freezer for 3 to 4 hours before serving.
MELON AMBROSIA [7]
Yield 4 Servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the melon balls. In another bowl, combine the lime juice, sugar and honey; pour over melon and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with coconut. Garnish with mint if desired.
BLACKBERRY-CANTALOUPE SALAD
For the sweetest flavor, enjoy this fruit salad at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 6
Steps:
- In a large bowl, combine all ingredients except mint. Cover and let stand 30 minutes (or refrigerate, up to 2 days). Stir in mint just before serving.
Nutrition Facts : Calories 101 g, Fat 1 g, Fiber 5 g, Protein 3 g
MELON AMBROSIA
'Each time I serve this light and refreshing desert, it gets rave reviews,' comments field editor Edie DeSpain from Logan, Utah. 'With three kinds of melon, it's lovely and colorful but so simple to prepare.'
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, combine the melon balls. In another bowl, combine the lime juice, sugar and honey; pour over melon and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with coconut. Garnish with mint if desired.
Nutrition Facts : Calories 124 calories, Carbohydrate 29.3 g, Cholesterol 0 mg, Fat 1.5 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 28.8 mg, Sugar 25.8 g
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- Watermelon. Scientific name: Citrullus lanatus. Taste: Sweet, refreshing, juicy. Watermelon is a must at every summer soiree, and if you’ve tasted it before, it should be no mystery why.
- Cantaloupe. Scientific name: Cucumis melo var. cantalupensis. Taste: Sweet, tender. Unlike watermelon, cantaloupe has a firmer, less mealy texture. So, we love serving it with different charcuterie meats and proteins because it holds its shape and isn’t as watery.
- Honeydew. Scientific name: Cucumis melo L. (Inodorus Group) ‘Honey Dew’ Taste: Light, slightly sweet, mild. This melon, which is in season from June through October, is wildly underrated.
- Winter Melon (or Ash Gourd) Scientific name: Benincasa hispida. Taste: Vegetal, refreshing, slightly grassy. Despite being harvested mostly during the summer, winter melon gets its name for its long shelf life, a result of its durable waxy skin.
- Casaba Melon (or Golden Beauty) Scientific name: Cucumis melo var. Inodorus ‘Golden Casaba’ Taste: Spicy, aromatic, slightly sweet. If you’re wondering why this melon looks closer to a squash or pumpkin than a watermelon, it’s because melons are actually part of the gourd family, along with cucumbers.
- Persian Melon. Scientific name: Cucumis melo. Taste: Sweet, crunchy. A cultivar of the musk melon family, Persian melons are elongated and smooth with yellow banded skin and orange flesh.
- Galia Melon. Scientific name: Cucumis melo var. reticulatus. Taste: Sweet, spicy, juicy. Created in Israel in the 1970s, the galia is a cross between cantaloupe and honeydew.
- Snap Melon. Scientific name: Cucumis melo momordica. Taste: Sour, bitter, mealy. Snap melons are native to Asia and grow on their own with the help of pollinating insects, meaning they’re self-sufficient and a single climbing vine is all you need to grow them.
- Canary Melons. Scientific name: Cucumis melo L. (Inodorus Group) ‘Canary’ Taste: Sweet, tangy, juicy. Named for its sunny yellow rind, canary melon’s flavor is like honeydew with a distinct tanginess.
- Bitter Melon (or Pare) Scientific name: Momordica charantia. Taste: Bitter. Though this melon hails from the Indian subcontinent, it’s grown all over Africa, Asia and the Caribbean.
20 TYPES OF MELONS TO LOAD UP ON WHILE THEY’RE IN SEASON
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Published 2021-07-08
- Watermelon. Scientific name: Citrullus lanatus. Taste: Sweet, refreshing, juicy. Watermelon is a must at every summer soiree, and if you’ve tasted it before, it should be no mystery why.
- Cantaloupe. Scientific name: Cucumis melo var. cantalupensis. Taste: Sweet, tender. Unlike watermelon, cantaloupe has a firmer, less mealy texture. So, we love serving it with different charcuterie meats and proteins because it holds its shape and isn’t as watery.
- Honeydew. Scientific name: Cucumis melo L. (Inodorus Group) ‘Honey Dew’ Taste: Light, slightly sweet, mild. This melon, which is in season from June through October, is wildly underrated.
- Winter Melon (or Ash Gourd) Scientific name: Benincasa hispida. Taste: Vegetal, refreshing, slightly grassy. Despite being harvested mostly during the summer, winter melon gets its name for its long shelf life, a result of its durable waxy skin.
- Casaba Melon (or Golden Beauty) Scientific name: Cucumis melo var. Inodorus ‘Golden Casaba’ Taste: Spicy, aromatic, slightly sweet. If you’re wondering why this melon looks closer to a squash or pumpkin than a watermelon, it’s because melons are actually part of the gourd family, along with cucumbers.
- Persian Melon. Scientific name: Cucumis melo. Taste: Sweet, crunchy. A cultivar of the musk melon family, Persian melons are elongated and smooth with yellow banded skin and orange flesh.
- Galia Melon. Scientific name: Cucumis melo var. reticulatus. Taste: Sweet, spicy, juicy. Created in Israel in the 1970s, the galia is a cross between cantaloupe and honeydew.
- Snap Melon. Scientific name: Cucumis melo momordica. Taste: Sour, bitter, mealy. Snap melons are native to Asia and grow on their own with the help of pollinating insects, meaning they’re self-sufficient and a single climbing vine is all you need to grow them.
- Canary Melons. Scientific name: Cucumis melo L. (Inodorus Group) ‘Canary’ Taste: Sweet, tangy, juicy. Named for its sunny yellow rind, canary melon’s flavor is like honeydew with a distinct tanginess.
- Bitter Melon (or Pare) Scientific name: Momordica charantia. Taste: Bitter. Though this melon hails from the Indian subcontinent, it’s grown all over Africa, Asia and the Caribbean.
20 TYPES OF MELONS TO LOAD UP ON WHILE THEY’RE IN SEASON
From ca.style.yahoo.com
- Watermelon. Scientific name: Citrullus lanatus. Taste: Sweet, refreshing, juicy. Watermelon is a must at every summer soiree, and if you’ve tasted it before, it should be no mystery why.
- Cantaloupe. Scientific name: Cucumis melo var. cantalupensis. Taste: Sweet, tender. Unlike watermelon, cantaloupe has a firmer, less mealy texture. So, we love serving it with different charcuterie meats and proteins because it holds its shape and isn’t as watery.
- Honeydew. Scientific name: Cucumis melo L. (Inodorus Group) ‘Honey Dew’ Taste: Light, slightly sweet, mild. This melon, which is in season from June through October, is wildly underrated.
- Winter Melon (or Ash Gourd) Scientific name: Benincasa hispida. Taste: Vegetal, refreshing, slightly grassy. Despite being harvested mostly during the summer, winter melon gets its name for its long shelf life, a result of its durable waxy skin.
- Casaba Melon (or Golden Beauty) Scientific name: Cucumis melo var. Inodorus ‘Golden Casaba’ Taste: Spicy, aromatic, slightly sweet. If you’re wondering why this melon looks closer to a squash or pumpkin than a watermelon, it’s because melons are actually part of the gourd family, along with cucumbers.
- Persian Melon. Scientific name: Cucumis melo. Taste: Sweet, crunchy. A cultivar of the musk melon family, Persian melons are elongated and smooth with yellow banded skin and orange flesh.
- Galia Melon. Scientific name: Cucumis melo var. reticulatus. Taste: Sweet, spicy, juicy. Created in Israel in the 1970s, the galia is a cross between cantaloupe and honeydew.
- Snap Melon. Scientific name: Cucumis melo momordica. Taste: Sour, bitter, mealy. Snap melons are native to Asia and grow on their own with the help of pollinating insects, meaning they’re self-sufficient and a single climbing vine is all you need to grow them.
- Canary Melons. Scientific name: Cucumis melo L. (Inodorus Group) ‘Canary’ Taste: Sweet, tangy, juicy. Named for its sunny yellow rind, canary melon’s flavor is like honeydew with a distinct tanginess.
- Bitter Melon (or Pare) Scientific name: Momordica charantia. Taste: Bitter. Though this melon hails from the Indian subcontinent, it’s grown all over Africa, Asia and the Caribbean.
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