Melon Season is here! “Already?” Yes! And, even the minuscule time it takes to contemplate why, delays your first, juicy bite of sweet, ripe, “local melon.”
Just the mention of the M-word brings me back to that first melon from Four Town Farm in Seekonk, MA. You have to understand, it was my introduction to a farm-fresh, ready-to-eat cantaloupe. Now, nothing less will do.
Whether it’s your first time, or your a seasoned pro, we have some tips that could enhance your next melon encounter.
Today: Melon’s on the menu for dessert, main course, and cocktails.
Aqua Fresca
The local cantaloupes are so full of juice, you could almost blend them with a fork and drink them as an aqua fresca– Mexico’s famous fruit drink.
The technique for this refreshing beverage actually calls for a real blender. Puree the fruit, add up to twice as much water, a little sugar, and some lime juice. Blend again, pour into a tall glass, garnish with more lime and enjoy. In Latin countries, everyone has their own recipe and name for this drink. People make it to their own taste, depending on the flavor and sweetness of the fruit.
Starring Watermelon
Chefs and bartenders around the city are experimenting with watermelon as an ingredient in desserts, savory dishes and cocktails. Some of these creations are based on classic combinations like the Greek snack of watermelon and feta cheese.
You’ll see variations of this on menus, and the internet is full of recipes for “Watermelon and Feta salads” created by everyone from Martha Stewart to Nigella Lawson.
You can start with the basics and just sprinkle some feta over cubes of watermelon. Then, let your creativity take over. You can add herbs– mint seems like a natural match. Pile it on top of greens like arugula, and you have something that more timid eaters might recognize as a salad. Drizzle with a lemon vinaigrette, and you add another layer of flavor. Scatter a few Kalamata olives, and you have a dish that you might find in a restaurant for $14 a serving.
Wrap a slice of cantaloupe with prosciutto. Fill the center of a honeydew with cottage cheese for lunch. Or, use watermelon as the star of a main course salad. Melons with their deep flavor and natural sweetness are ready to take center stage in your dining room.
Yesterday, in PART ONE, we talked about: Finding the right melon for you.
Here are more recipes for fresh fruit drinks. Start all your Amazon shopping from BostonZest, and you'll become one of our favorite readers!
Details:
Words: Penny & Ed Cherubino
Adapted from Penny’s “Fresh & Local” column in the papers of The Independent Newspaper Group
Photography: © 2010 Penny Cherubino
