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In the heat of Summer, it's easy to become parched. Drinking lots of water is the ideal way to stay hydrated but many turn to sweetened beverages instead. Oftentimes though, those sugary drinks only make us thirstier. A great alternative is summer melon. Cantaloupe, watermelon and honeydew, with their naturally sweet and juicy qualities, are a refreshing and tasty thirst-quencher. Eaten plain, in a salad, or as a main entree, melon is the perfect summer refresher.
To select a sweet, juicy melon, pick it up, hold it, smell it and inspect it. The melon should feel heavy and have no blemishes in the skin except for a flattened yellow area on the underside. The yellow spot is a sign that the melon has lain in the field long enough to ripen. Ripe cantaloupe and honeydew should also have fragrant aromas.
Next, check the stem end. Most melons detach the stem naturally when ripe. Avoid a melon if the stem was cut. This could mean that the melon was harvested before it was ripe. Ripe cantaloupes will also soften at the end away from the stem. Gently press with the thumb to choose the ripest melon.
If melons are a bit firm at purchase, store at room temperature for a few days. Ripe melons should be refrigerated. Cantaloupe and honeydew will keep about three days in the refrigerator. Uncut watermelons will keep about a week.
Refreshing Fruit
Medley
Dressing:
3/4 cup sugar
1/2 cup water
1 T. grated lemon rind
1 T. grated orange rind
1/4 cup fresh lemon juice
3 T. lime juice
Fruit:
1 large cantaloupe
1 large honeydew melon
1/2 large watermelon
1 cup seedless green grapes
2 cups strawberries, halved
Fresh mint sprigs (optional)
Directions: In small saucepan combine first six ingredients. Cook, stirring constantly, till sugar dissolves; boil 5 minutes. Let cool and refrigerate.
Cut cantaloupe and honeydew in half and remove seeds. Using melon baller, carefully scoop out cantaloupe, honeydew and watermelon to form melon balls. Combine with grapes and strawberries in a large bowl. Serve chilled citrus dressing over fruit. Garnish with mint sprigs, if desired. Serve with a slotted spoon. Serves 12.
Melon, Mozzarella
and Prosciutto
Appetizer
(This easy appetizer can be made ahead and refrigerated. Remove from refrigerator about 20 minutes before serving for best flavor.)
20 (1-inch) cantaloupe or honeydew cubes
20 thin slices prosciutto (1/2 pound)
20 fresh small mozzarella balls (8-ounce tub)
20 (4-inch) wooden skewers or large cocktail picks
Freshly cracked pepper
Directions: Thread 1 melon cube, 1 prosciutto slice (folded) and 1 mozzarella ball onto each skewer. Sprinkle with black pepper. Makes 20 skewers
Melon Salsa
(Delicious over grilled chicken or fish.)
Salsa:
1 cup cantaloupe, cut into 1/2-inch dice
1 cup honeydew, cut into 1/2-inch dice
1 cup watermelon, cut into 1/2-inch dice
1/2 cup finely chopped white onion
1/2 cup loosely packed cilantro leaves
1 medium red jalapeno chile pepper, stem and seeds removed, finely chopped
Dressing:
2 tsps. finely grated lime zest
2 T. fresh lime juice
1 T. canola or vegetable oil
1 T. honey
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
Directions: In a medium bowl combine the diced melon, onion, cilantro and jalapeno.
In small bowl whisk together the lime zest, lime juice, oil, honey, salt and pepper. Pour dressing over the melon mixture and toss to blend.