by Andrea Yoder
|Some of the melons grown at Harmony Valley Farm|
Sun Jewel Melons: This is a small melon with a foot-ball shape, bright yellow rind with white stripes and slightly ridged. When you cut it open, you’ll find white flesh that is crisp and sweet. This melon goes well with other fruits in a fruit salad, can be pickled and eaten as a condiment, or you could wrap it with prosciutto and enjoy it as an appetizer.
|Sun Jewel Melon|
|Sweet Sarah Cantaloupe|
|French Orange Melon|
Recipe borrowed from The Best Recipes in the World by Mark Bittman
“The unusual thing about many Mexican fruit drinks is that the seeds are included; they’re blended, so you don’t realize this until you watch them being made, but this is the reason for their wonderfully intense flavors. This procedure works well for cantaloupe, honeydew, watermelon, or other melon varieties.”—Mark Bittman.
1 ripe cantaloupe (about 2 pounds)
¼ cup fresh lime juice, more as needed to taste
2-4 Tbsp sugar, to taste (will depend on the sweetness of the melon)
2 cups water
1. Cut the cantaloupe in half; scoop the flesh, seeds and liquid into a blender. Add a couple tablespoons each of lime juice and sugar, along with 2 cups water. Blend until very smooth, adding a little more water if necessary.
2. Taste and add more lime juice or sugar if you like. Serve immediately over ice, or refrigerate for up to a couple of hours before serving.
Recipe featured on www.101cookbooks.com
|Melon puree with honey and milk makes a delicious sherbet.|
1 pound of juicy, extra-ripe, orange-fleshed melon
2 Tbsp mild flavored honey (may need more or less depending on the sweetness of the melon)
½ cup whole milk
Generous pinch of salt
1. Cut the melon flesh from its rind and puree in a blender. You will need 2 cups of puree.
2. Add the milk and salt. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Start by blending in 1-2 Tbsp of the honey and taste. If you think the mixture needs to be sweeter, add more honey. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it or make the sherbet too sweet.
3. Pour into an ice-cream maker, and freeze according to the manufacturer’s instructions. Store in the freezer.