Coconut Melon Recipes Recipe For Pickled

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COCONUT MELON



Coconut Melon image

Make and share this Coconut Melon recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup unsweetened coconut milk
2 tablespoons sugar
1 teaspoon lime juice
1/4 cup coconut
1 honeydew melon, scooped in balls or diced

Steps:

  • In bowl, mix milk, sugar and lime juice.
  • Stir well.
  • Chill until ready to use.
  • Place melon in lg bowl.
  • Add coconut and stir gently to combine.
  • Add coconut milk mixture and toss to coat.

Nutrition Facts : Calories 286.3, Fat 15.9, SaturatedFat 13.8, Sodium 66.9, Carbohydrate 38.3, Fiber 3.4, Sugar 32.7, Protein 3.2

CUCAMELON PICKLES



Cucamelon Pickles image

Cucamelons are adorable tiny melons that taste like cucumbers. Eaten on their own they are a bit dull, but they make very tasty pickles. They develop really good flavor after about 7 days and will keep up to 1 month in the fridge.

Provided by nch

Categories     Pickles

Time P3DT25m

Yield 8

Number Of Ingredients 9

2 ½ cups cucamelons
2 green chile peppers, halved and seeded
2 sprigs fresh dill
1 tablespoon yellow mustard seeds
1 tablespoon dill seed
2 teaspoons crushed black peppercorns
¾ cup water
¾ cup apple cider vinegar, or more as needed
1 tablespoon coarse salt

Steps:

  • Inspect 1 large jar for cracks. Immerse in simmering water until cucamelons are ready. Wash a new, unused lid and ring in warm, soapy water.n
  • Place cucamelons, chile peppers, dill, yellow mustard seeds, dill seed, and peppercorns in the sterilized jar.n
  • Combine water, vinegar, and salt in a saucepan and bring to a boil. Stir until salt has dissolved, about 1 minute. Remove from heat and let cooln
  • Pour vinegar mixture over cucamelons so they are completely covered. If you don't have enough liquid, mix equal parts water and vinegar and add to the jar. Close jar with the lid and let stand 3 to 4 days.n

Nutrition Facts : Calories 24.1 calories, Carbohydrate 3.6 g, Fat 0.6 g, Fiber 0.8 g, Protein 1 g, Sodium 723.6 mg, Sugar 1.3 g

MELON WITH COCONUT MILK



Melon with Coconut Milk image

Categories     Blender     Dessert     Quick & Easy     Low Sodium     Lime     Melon     Coconut     Summer     Chill     Gourmet

Yield Serves 4

Number Of Ingredients 4

a 3 1/2-ounce can (about 1 cup) sweetened flaked coconut
1 cup boiling water
1/4 teaspoon freshly grated lime zest
4 cups julienne strips of honeydew melon, cantaloupe, Persian melon, or casaba or a combination, chilled

Steps:

  • In a blender purée the coconut with the water and the zest at high speed for 1 minute, let the mixture stand for 10 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Chill the coconut milk, covered, until it is very cold. Put the melon in a serving bowl, pour the coconut milk over it, and serve the dessert immediately.

HONEYDEW MELON IN COCONUT MILK



Honeydew Melon in Coconut Milk image

Categories     Fruit     Dessert     No-Cook     Quick & Easy     Lime     Honeydew     Coconut     Summer     Chill     Healthy     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

1 (13- to 14-ounce) can well-stirred unsweetened coconut milk
3 tablespoons sugar
1 1/2 teaspoons fresh lime juice, or to taste
1 large honeydew melon (5 pounds), chilled
Garnish: julienned lime zest
Special equipment: a melon-ball cutter

Steps:

  • Stir together coconut milk, sugar, and lime juice in a small metal bowl until sugar is dissolved, then quick-chill in a metal bowl set in a larger bowl of ice and cold water, stirring occasionally, about 6 minutes.
  • Halve melon and discard seeds. Scoop melon into balls with cutter.
  • Divide melon among 8 serving dishes, then pour coconut milk over top. Serve immediately.

WATERMELON PICKLES



Watermelon Pickles image

Watermelon pickle is made using the white part of the watermelon's rind. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Home canning is a delightful cooking experience, but requires equipment such as a canner (very large pot), a rack for the jars to rest in, and the jars and lids. I recommend following the home canning guidance in the 'Ball Blue Book of Preserving' to obtain precise instructions on how to sterilize jars and guarantee results that are tasty and safe.

Provided by KERYNE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 21h15m

Yield 24

Number Of Ingredients 12

1 cup canning salt
1 gallon water
16 cups (1-inch) cubes watermelon rind
1 gallon water
3 cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
2 cups white vinegar (5% acidity)
3 cups white sugar, or more to taste
12 maraschino cherries, halved
1 lemon, thinly sliced
6 1-pint canning jars with lids and rings

Steps:

  • Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely.
  • Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside.
  • Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar.
  • Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 34.2 g, Fat 0.5 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 4624.2 mg, Sugar 25 g

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