Honeydew Or Cantaloupe Melon Melba Recipes

HONEYDEW MELON GAZPACHO

Steps:

• Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
• Transfer to a bowl, cover and refrigerate for at least 1 hour.
• To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.

HONEYDEW GRANITA

Steps:

• In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved. Cool., Pulse honeydew, sugar syrup and wine in batches in a food processor until smooth, 1-2 minutes. Transfer to an 8-in. square dish. Freeze 1 hour. Stir with a fork. Freeze, stirring every 30 minutes, until frozen, 2-3 hours longer. Stir again with a fork just before serving.

CANTALOUPE IN HONEYDEW ALMOND SOUP

Steps:

• In a blender, combine the honeydew, sugar, almond extract, and almond milk and blend until very smooth. Chill until cold.
• Use a melon baller to scoop out balls of cantaloupe, or simply cut into small bite-size cubes. Keep chilled until ready to serve.
• To serve, pour ½ cup (4 fl oz. or 120 ml) of the honeydew almond soup into a shallow bowl and top with pieces of cantaloupe.

CANTALOUPE OR HONEYDEW PRESERVES

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.

HONEYDEW OR CANTALOUPE MELON MELBA

Steps:

• Cut melon in half crosswise and remove seeds.
• Slice melon into 1" rings.
• Remove rind.
• Fill each ring with scoops of ice cream.
• Top with melted preserves and serve immediately.