3 lb. honeydew (or muskmelon) melon
1 ½ cup granulated sugar
1 ¾ cup fresh lime juice (or mixture of lime and lemon)
3 Tbs. chopped fresh mint leaves
3 cups cold water
1 cup cold ice cubes
Remove rind from melon, discarding it, and cut enough fruit into 1-inch chunks to measure 6 cups. In a blender puree melon in batches with sugar, lime juice, and mint until completely smooth. Pour into a pitcher with the water and ice. Add the lime juice just before serving and garnish with fresh mint leaves. Makes about 9 cups.
Showing posts with label melons. Show all posts
Showing posts with label melons. Show all posts
HONEYDEW AND CUCUMBER SALAD WITH SESAME
1 tablespoon plus 2 teaspoons rice-wine vinegar
1 tablespoon minced peeled fresh gingerroot
2 teaspoons tamari or soy sauce
1 1/2 teaspoons sugar
1 teaspoon Asian (toasted) sesame oil, or to taste
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup vegetables oil
1 seedless cucumber, halved lengthwise and slice thin (about 2 cups)
2 cups 1-inch cubes of honeydew melon
2 scallions, minced
1 tablespoon sesame seeds, toasted lightly and cooled
In a bowl whisk together the vinegar, the ginger root, the tamari or soy sauce, the sugar, the sesame oil, the red pepper flakes, and the vegetable oil until the dressing is combined well. Add the cucumber, the melon, and the scallions, toss the salad until it is combined well, and sprinkle it with the sesame seeds.
(Gourmet, June 1993)
1 tablespoon minced peeled fresh gingerroot
2 teaspoons tamari or soy sauce
1 1/2 teaspoons sugar
1 teaspoon Asian (toasted) sesame oil, or to taste
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup vegetables oil
1 seedless cucumber, halved lengthwise and slice thin (about 2 cups)
2 cups 1-inch cubes of honeydew melon
2 scallions, minced
1 tablespoon sesame seeds, toasted lightly and cooled
In a bowl whisk together the vinegar, the ginger root, the tamari or soy sauce, the sugar, the sesame oil, the red pepper flakes, and the vegetable oil until the dressing is combined well. Add the cucumber, the melon, and the scallions, toss the salad until it is combined well, and sprinkle it with the sesame seeds.
(Gourmet, June 1993)
HONEYDEW IN ROSEMARY SYRUP
1/2 cup water
1/2 cup white wine
1/2 cup sugar
a 3-inch strip of orange zest
1 tablespoon chopped fresh rosemary leaves plus rosemary sprigs for
garnish
1 teaspoon whole black peppercorns
1/4 cup fresh orange juice
4 cups melon balls cut from a honeydew melon, cantaloupe, Persian
melon, or casaba, chilled
In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.
(Gourmet, June 1993)
1/2 cup white wine
1/2 cup sugar
a 3-inch strip of orange zest
1 tablespoon chopped fresh rosemary leaves plus rosemary sprigs for
garnish
1 teaspoon whole black peppercorns
1/4 cup fresh orange juice
4 cups melon balls cut from a honeydew melon, cantaloupe, Persian
melon, or casaba, chilled
In a small saucepan stir together the water, the wine, the sugar, the zest, the chopped rosemary, and the peppercorns, boil the mixture, stirring, until the sugar is dissolved, and simmer it for 4 minutes. Strain the syrup through a fine sieve set over a bowl, pressing hard on the solids, and chill it, covered, until it is cold. Stir the orange juice into the syrup, in a serving bowl toss the melon balls with the syrup, and garnish the dessert with the rosemary sprigs.
(Gourmet, June 1993)
MELON WITH FETA, RED ONION, AND PINE NUTS
1 tablespoon vegetable oil
2 red onions, sliced 1/4 inch thick
2 cantaloupes
1 honeydew melon
1/4 cup chopped fresh mint leaves
1 tablespoon fresh line juice
1/2 cup crumbled feta cheese (about 4 ounces)
1/4 cup pine nuts, toasted
In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.
(Gourmet, June 1995)
2 red onions, sliced 1/4 inch thick
2 cantaloupes
1 honeydew melon
1/4 cup chopped fresh mint leaves
1 tablespoon fresh line juice
1/2 cup crumbled feta cheese (about 4 ounces)
1/4 cup pine nuts, toasted
In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions.
With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges on a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.
Spoon melon mixture over melon wedges on platter and top with onions, feta, and pine nuts. Just before serving, toss mixture to combine.
(Gourmet, June 1995)
SWEET ONION AND WATERMELON SALSA
2 c. chopped watermelon, seeded
3/4 c. sweet onion
3/4 c. black beans, rinsed and drained
1/4 c. chopped seeded jalapeño chilies
1/4 c. chopped fresh cilantro
1 Tbs. brown sugar
1/2 tsp. salt
Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl. Refrigerate, covered, 1 hour to blend flavors. Stir and serve as dip, condiment, or salad.
(Farm-Fresh Recipes by Janet Majure)
3/4 c. sweet onion
3/4 c. black beans, rinsed and drained
1/4 c. chopped seeded jalapeño chilies
1/4 c. chopped fresh cilantro
1 Tbs. brown sugar
1/2 tsp. salt
Mix watermelon, onion, beans, chilies, cilantro, brown sugar, and salt in a bowl. Refrigerate, covered, 1 hour to blend flavors. Stir and serve as dip, condiment, or salad.
(Farm-Fresh Recipes by Janet Majure)
CHILLED HONEYDEW SOUP
1 medium-sized honeydew melon (or try our Sun Jewel melon), perfectly ripe, cut into chunks--about 6-8 cups
1/4 c. fresh lime juice
2 Tbs. minced fresh mint
a few blueberries for garnish (optional)
Purée all ingredients, except blueberries, until smooth. Do a little at a time. Chill until cold, and serve in glasses or bowls with blueberries, if desired. Serves 5-6.
(Molly Katzen’s Vegetable Heaven)
1/4 c. fresh lime juice
2 Tbs. minced fresh mint
a few blueberries for garnish (optional)
Purée all ingredients, except blueberries, until smooth. Do a little at a time. Chill until cold, and serve in glasses or bowls with blueberries, if desired. Serves 5-6.
(Molly Katzen’s Vegetable Heaven)
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