CHILLED COCONUT-HONEYDEW SOUP
A refreshing chilled soup with honeydew melon, lime juice, and coconut milk is great for hot days. Use reduced-fat coconut milk to make the soup even lighter.
Provided by Afiyet_olson
Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.
Nutrition Facts : Calories 251 calories, Carbohydrate 43.3 g, Fat 9.3 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 69.3 mg, Sugar 35.2 g
HONEYDEW AND CANTALOUPE WITH CINNAMON-CLOVE SYRUP
Categories Rum Dessert Cantaloupe Honeydew Summer Cinnamon Clove Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Bring first 6 ingredients to boil in small saucepan over medium heat. Reduce heat to low and simmer until mixture is reduced to 3/4 cup, about 25 minutes. Cool. Strain mixture. Add rum and stir to combine. Refrigerate until cold, at least 1 hour. (Cinnamon-clove syrup can be prepared 2 days ahead. Keep refrigerated.)
- Scoop out enough melon balls from honeydew and cantaloupe to measure 4 cups total. Divide melon balls among 6 bowls. Top with syrup and serve.
HONEYDEW SYRUP
Use this syrup to make Desert Island Pops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Place the honeydew pieces in a food processor or a blender. Process until very smooth. Strain the honeydew puree through a medium sieve placed over a glass measure or an open airtight container. Pour in the simple syrup, and stir to combine. Honeydew syrup may be covered and refrigerated for up to 1 day before using.
PROSCIUTTO HONEYDEW WITH BALSAMIC REDUCTION
I often saw these bites on restaurant menus and thought about how simple they must be to prepare at home. The fresh mint from our garden adds a bright kick to these already delectable temptations. You could use different herbs with the prosciutto; herbes de Provence just provides another level of taste. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 7 dozen.
Number Of Ingredients 9
Steps:
- Combine melon, lime juice, mint and pepper; toss gently to coat. Wrap each melon cube with half a slice of prosciutto and secure with a toothpick. Arrange on a serving platter; cover and refrigerate., Meanwhile, in a small saucepan, mix vinegar, soy sauce, sugar and garlic. Bring to a boil. Reduce heat; simmer 7-9 minutes or until slightly thickened. Cool to room temperature. Drizzle over melon.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 173mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
HONEYDEW AND CANTALOUPE SOUP
Crisp and refreshing, this honeydew soup from Mrs. Earle Davis is sure to cool off those warm summer days. The reader from Pittsburg, Pennsylvania suggests adding fresh blueberries for an extra burst of flavor.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine 1-1/4 cups cantaloupe, honeydew, sugar and mint; cover and process for 1 minute. Add the wine or grape juice, yogurt and cream; cover and process for 1-2 minutes or until smooth. Refrigerate for at least 2 hours. , Pour into soup bowls. Garnish with remaining cantaloupe and mint if desired.
Nutrition Facts : Calories 160 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 37mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CANTALOUPE OR HONEYDEW PRESERVES
Preserved melon with a hint of ginger. Probably one of the more unusual fruits to preserve, but delicious. Would make a special gift.
Provided by littleturtle
Categories Melons
Time 46m
Yield 9-10 serving(s)
Number Of Ingredients 6
Steps:
- Drop melon into boiling water.
- Let water return to a boil, then drain.
- Rinse with ice water, and let drain for 20 minutes.
- Spread the melon on a platter, sprinkle with alcohol and let stand for 15 minutes.
- Make a syrup by mixing 2 cups of the sugar with the cup of water.
- Add the ginger to the syrup and cook mixture over low heat, gradually adding the rest of the sugar.
- Add the melon to the syrup and continue cooking until melon becomes transparent.
- Remove the ginger.
- When mixture has cooled, place in jars and seal.
Nutrition Facts : Calories 361.1, Fat 0.1, Sodium 8.6, Carbohydrate 93, Fiber 0.5, Sugar 92.8, Protein 0.4
HONEYDEW SYRUP
Make and share this Honeydew Syrup recipe from Food.com.
Provided by SoupCookie
Categories Beverages
Time 15m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 2
Steps:
- Peel and seed melon, then cut into chunks. Put into a food processor or blender, whirl until very smooth.
- Strain the puree through a sieve, into an air tight container. Pour in simple syrup and stir well. Cover and store in the fridge for up to 2 days.
Nutrition Facts :
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