Homespun

August 8, 2001

Selecting Melons

When cantaloupe, watermelon and honeydew are served in chilled salads, a cold soup, or just by themselves, you know you are in for a light, refreshing treat on a hot summer day.

To get the best results with your melon dishes, buy only quality melons. A ripe cantaloupe will have a gray netting on the rind, with light green to yellow background. The skin of a honeydew melon should be a creamy color and velvety smooth to the touch. A fresh green or color with a white to yellow underside indicates a good choice for watermelon. All melons should have a faint, characteristic aroma.

WATERMELON SALAD WITH CELERY-NUT DRESSING

4 oz. cream cheese, softened

2 tablespoons mayonnaise

1/3 cup whipping cream

1 1/3 cups finely diced celery

3 to 4 cups watermelon balls, chilled

Lettuce leaves (optional)

½ cup chopped pecans

Beat cream cheese until light and fluffy. Add mayonnaise; beat until smooth and well blended.

Beat whipping cream until soft peaks form; fold into cream cheese mixture. Fold in celery.

Spoon watermelon balls into sherbet or champagne glasses (or onto lettuce, if desired). Spoon dressing over melon; top with pecans. Yield 6 servings.

MINTED FRUIT MEDLEY

1 cantaloupe, peeled, seeded and cut into bite-size pieces

1 (15¼ oz.) can pineapple chunks, drained

10 to 15 maraschino cherries, quartered

2 drops peppermint extract

Fresh mint springs

Combine cantaloupe, pineapple, cherries and peppermint extract; toss lightly. Chill mixture thoroughly. Garnish with mint springs before serving. Yield: 4 to 6 servings.

MELON SOUP

4 cups finely chopped cantaloupe or honeydew melon, divided

1½ cups orange juice

¾ cup lime juice

1 tablespoon honey or sugar

1½ cups sparkling ginger ale

Combine 2 cups melon, orange juice, lime juice, and honey in container of electric blender; process until smooth. Stir in remaining 2 cups melon and ginger ale. Chill. Yield: 4 servings.

RAINBOW MELON JULEP

8 cups assorted melon balls (watermelon, cantaloupe, honeydew)

½ cups orange juice

½ cup lime juice

1 to 2 tablespoons chopped fresh mint

2 teaspoons grated orange rind

2 teaspoons grated lime rind

2 tablespoons sugar (optional)

1 cup lemon-lime carbonated beverage

Fresh mint sprigs (optional)

Combine first 6 ingredients; add sugar, if desired. Chill at least 2 hours. Just before serving, add carbonated beverage. Garnish with mint sprigs, if desired. Yield: 10 to 12 servings.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
Continue to next week's article

Return to Homespun Homepage