Swedish Melon With Red Raspberry Puree Melon Och Hallendessert Recipes

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FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME



Frozen Melon With Crushed Raspberries and Lime image

Inspired by packed cups of Italian ice, this frozen melon dessert is the best way to enjoy melon (besides eating it fresh). Be sure to season it with enough citrus juice to give some dimension to the melon, which tends to read as simply sweet. Frozen melon can be made two weeks ahead, either scraped or unscraped. (If scraped, store in a resealable plastic container and re-fluff before serving.)

Provided by Alison Roman

Categories     ice creams and sorbets, ice dishes, dessert

Time 4h15m

Yield 6 servings

Number Of Ingredients 7

4 cups/640 grams cut melon, such as cantaloupe, watermelon or charentais, or a mixture (buy it precut, or remove the rind of a whole melon and cut into 2-inch chunks to get 4 cups)
1/2 cup/120 milliliters fresh lime juice, plus more as needed
2 tablespoons granulated sugar, plus more as needed
6 ounces/90 grams raspberries
1 tablespoon finely grated lime zest
Sumac (optional)
Flaky sea salt (optional)

Steps:

  • Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
  • Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
  • Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
  • If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.

MELON WITH RED CHILI FLAKES, SALT AND LIME



Melon With Red Chili Flakes, Salt and Lime image

Skewered melon with chili, salt and lime juice, served as a snack or part of a larger meal, is as unexpected as it is compulsively edible. It's also easily assembled and takes no time, and rewards with layers of flavor.

Provided by Jeff Schwarz And Greg Kessler

Categories     breakfast, brunch, dinner, easy, lunch, quick, weekday, appetizer, dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 muskmelon (honeydew or cantaloupe), rind and seeds removed
8 six-inch skewers
1 tablespoon kosher salt
1 tablespoon red pepper flakes
1 jalapeño, finely diced (seeds removed)
½ lime

Steps:

  • Cut the melon into 1-inch cubes.Skewer the melon pieces (about four pieces for each skewer), and place them on a serving plate.
  • Place the salt and red chili flakes in a coffee or spice grinder and pulse until finely ground. Sprinkle about a teaspoon of the salt/chili mixture over the melons, followed by the diced jalapeño.
  • Squeeze the lime over the melons, and serve.

RASPBERRY-MELON GELATINE ROYALE



Raspberry-Melon Gelatine Royale image

This is an elegant, refreshing dessert -- a cross between a Kir Royale and a gelatin fruit dessert. It'd be great for a summertime celebration or simply at brunch.

Provided by Food Network Kitchen

Categories     dessert

Time 3h23m

Yield 4 servings

Number Of Ingredients 8

1/4 medium ripe melon such as cantaloupe, honeydew, Crenshaw or watermelon
1 1/2 cups fresh raspberries
1 pack unflavored gelatin (1/4 ounce)
2 cups Prosecco or other sparkling wine, fresh or flat
3/4 cup sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • For the Gelatines: Use a melon baller to portion the melon into small round balls. Divide the melon balls and half the raspberries evenly among 4 tall narrow glasses or dessert cups, about 8 ounces each.
  • Sprinkle the gelatin over 1 cup of the Prosecco and stir to combine (fresh sparkling wine will bubble up, so do this in a medium bowl with room for froth). Let stand until the gelatin softens, about 5 minutes.
  • Toss the remaining raspberries with the sugar and water in a medium saucepan and heat over low heat until raspberries break down and sugar dissolves, about 5 minutes. Pour off about 3 tablespoons of the raspberry juice, and reserve for flavoring the whipped cream.
  • Add the remaining Prosecco to the berries in the saucepan and heat over medium-low until the berries break up and flavor the wine, about 2 minutes. It's best not to let the wine boil. Stir in gelatin mixture until dissolved, about 1 more minute. Strain and press through a fine mesh strainer to remove any fruit pips. Pour Prosecco gelatin into glasses over the fruit and refrigerate until set, about 3 hours.
  • For the Cream: Just before serving whip the cream and sugar until soft peaks form. Fold in the reserved raspberry juice. Dollop the cream on top of each set gelatin and serve.

MELON WITH RASPBERRY SAUCE



Melon with Raspberry Sauce image

Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

2-2/3 cups unsweetened raspberries
3 tablespoons honey
1 teaspoon lemon juice
1/2 teaspoon minced fresh gingerroot
1/2 large cantaloupe
1/2 medium honeydew melon

Steps:

  • Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside., Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape., On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.

Nutrition Facts : Calories 130 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

MELON WITH GREEN-PEPPERCORN RASPBERRY SAUCE



Melon with Green-Peppercorn Raspberry Sauce image

Categories     Fruit     Dessert     Quick & Easy     Raspberry     Melon     Basil     Summer     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 cup raspberries
2 small peaches, peeled, pitted, and chopped
1 tablespoon sugar, or to taste
1 tablespoon extra-virgin olive oil
1/8 teaspoon coarsely crushed freeze-dried green peppercorns plus additional for sprinkling the melon
16 thin wedges of seeded and peeled honeydew melon, cantaloupe, or Persian melon or a combination, chilled
2 fresh basil leaves, sliced very thin, for sprinkling the melon plus 8 basil sprigs for garnish

Steps:

  • In a food processor or blender puree the raspberries, the peaches, the sugar, the oil, and 1/8 teaspoon of the crushed peppercorns, force the mixture through a fine sieve set over a bowl, pressing hard on the solids, and chill the sauce, covered, until it is very cold. Divide the melon wedges among 4 chilled dessert plates and pour some of the sauce over each serving. sprinkle each serving with some of the sliced basil and some of the additional crushed peppercorns and garnish the plates with the basin sprigs.

WATERMELON AND RASPBERRY SORBET



Watermelon and Raspberry Sorbet image

Categories     Fruit     Dessert     Quick & Easy     Low Sodium     Frozen Dessert     Raspberry     Watermelon     Summer     Vegan     Gourmet

Yield Makes about 5 cups

Number Of Ingredients 5

1 cup water
2/3 cup sugar
a 2 3/4-pound piece of watermelon, rind and seeds discarded, flesh cut into chunks (4 1/2 cups)
4 teaspoons fresh lemon juice
1 cup fresh raspberries

Steps:

  • In a saucepan simmer water with sugar, stirring, until sugar dissolves. In a blender purée watermelon, sugar syrup, lemon juice, and 1/2 cup raspberries and strain though a fine sieve into a bowl, pressing hard on solids. (Chill mixture, covered, until cold, about 2 hours.) Freeze mixture in an ice-cream maker. Serve scoops garnished with remaining 1/2 cup raspberries. (Sorbet may be made 1 week ahead.)

SWEDISH MELON WITH RED RASPBERRY PUREE (MELON-OCH HALLENDESSERT)



Swedish Melon With Red Raspberry Puree (Melon-Och Hallendessert) image

A cool and refreshing dessert, salad or appetizer to cut the heat of summer! Especially good if you soak the melon balls in rum first! But this is optional.

Provided by Wildflour

Categories     Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 (4 lb) cantaloupe or 1 (4 lb) honeydews, works well
1 cup fresh raspberry
1/3 cup sugar
1 tablespoon lemon juice
rum (optional)

Steps:

  • Cut melon in half and scoop out seeds.
  • Scoop out melon with melon baller, or you can cut into small bite-sized cubes.
  • Place in a serving bowl.
  • At this point you have a choice. You can marinate the melon in a little rum for an hour or more, or you can just continue.
  • If you marinated them, pour off any extra rum.
  • Now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (You can do this with the back of a spoon or just use your fingers.).
  • Add sugar and lemon juice to seived raspberry puree.
  • Pour raspberry puree over melon and chill for several hours.
  • Serve from bowl, or serve in individual dessert dishes.
  • You can even serve this with a little ice cream or whipped cream. But it's just fine on it's own.

Nutrition Facts : Calories 235.7, Fat 1.1, SaturatedFat 0.2, Sodium 73, Carbohydrate 57.7, Fiber 6.1, Sugar 53.8, Protein 4.2

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