not just for fruit salad
Melon season is in full swing, the ripe fruit is sweet, packed with nutrition and low in calories, making it a perfect snack, appetizer or dessert.
I don’t know about you but I am usually satisfied with eating melon just as it is, sliced into perfect smile shaped wedges and letting the juices drip down my arm.
After my 10th or more melon of the season or when I am entertaining, I like to take melon up a notch. Here are a few of my favorite recipes.
Melon with Mint and Feta
- 1 seedless watermelon, rind removed
- 1 package feta cheese crumbles
- 1 bunch mint leaves
- olive oil, good quality
Cube watermelon into bite size pieces. Place on serving tray, crumble feta on top and sprinkle with chopped mint leaves. Drizzle olive oil over top. Serve with toothpicks
The salt from the feta and the sweet of the watermelon satisfies in the same way as chocolate covered pretzels but with a fraction of the calories and SO much more nutrition.
- 1/2 cup sugar
- 5 lbs. honeydew or cantaloupe
In a small saucepan over medium-high heat, heat sugar with 2 TBSP water, stirring occasionally, until dissolved, 1-2 minutes; set aside.
Peel, seed, and chop melon. In a food processor, puree melon with sugar syrup until smooth (yields about 6 cups); pour into a large, shallow dish.
Freeze, stirring and breaking up crystals with a fork every 30 minutes, until entire mixture is frozen and crystallized, about 3 hours.
~adapted from Martha Stewart
Melon and Prosciutto
- 1 cantaloupe
- 12-14 thin slices of prosciutto
Quarter and seed the cantaloupe.
Peel and cut into bite size chunks.
Cut the prosciutto into long strips, wrap a strip around each melon chunk.
Secure with a toothpick.
Thai Chicken Salad and Watermelon Salad
- 2 stalks fresh lemongrass, inner core only minced
- 1/4 cup organic canola oil
- Salt and pepper
- 1 1/2 lb. skinless, boneless chicken breasts, butterflied
- 2 Thai chillis, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 Tbsp. light brown sugar
- 3 Tbsp. fresh lime juice
- 3 Tbsp. Asian fish sauce
- 2 Tbsp. water
- 2 1/2 lbs. seedless watermelon, make melon balls
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
In a bowl, combine the lemongrass, oil and pinch each of salt and pepper. Add the chicken breast and turn to coat. Let marinate at room temperature for 30 minutes.
Light a grill and oil the grates, grill the chicken over moderately high heat for turning once until cooked through about 6 minutes. Allow to cool and then dice.
In a food processor or blender, combine Thai chillis, garlic, brown sugar, lime juice, fish sauce, and water blend until incorporated.
Pour the dressing over the chicken, stir in watermelon, cilantro and mint. Serve in chilled bowls with a nice Rose wine.