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YOUR PRODUCE MAN'S
MAGNIFICENT MELONS
MELON SALAD FROM PERSIA
Ingredients
2 ea Cantaloupe
1 cup Strawberries (cleaned and sliced)
3 ea Peaches (peeled and cubed)
1 cup Grapes (red or green seedless)
2 TBS Sugar
1 TBS Grand Marnier
to garnish Mint leaves
to top crushed ice or whipped cream
Instructions
- Carefully cut the Cantaloupes in half and remove the seeds.
- Scoop out the flesh with a melon baller, making sure not to damage the shell. If you don’t have a melon baller, scoop out the flesh with a large spoon and cut into bite-size pieces.
- Slice strawberries (leave four unsliced for garnish). Place in a bowl with the melon balls, peaches, grapes, sugar, rose water and lemon juice.
- Pile the fruit into the melon shells and chill in the refrigerator for 2 hours.
- To serve, sprinkle with crushed ice or whipped cream, a whole strawberry and a sprig of mint.
Galia Melon with Lavendar Syrup
Ingredients
1ea Galia Melon (sliced)
½ cup Water
½ cup Sugar
1 TBS Lavender flowers
½ TBS Meyer lemon juice
as needed Lavender flowers, for garnish
½ cup Blueberries, for garnish
½ cup Raspberries, for garnish
Instructions
- Make simple syrup by bringing water to a boil, add sugar and stir until dissolved. Add lavender flowers and lemon juice. Let reduce by half or until thick. Cool and strain flowers out of syrup.
- Slice melon into thin half moons, remove skin by slicing under flesh of melon. Layer on a platter, drizzle syrup over melon and garnish with lavender flowers, blueberries and raspberries.