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Melons

Submitted by ypm on Tue, 07/28/2009 - 09:37

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.