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Melons are mavericksNothing beats a juicy, cold melon on a dry, hot day. Like so many other of our fruits and vegetables melons have come a long way from the three we grew up with: water melon, cantelope and honey dew. When I was a kid growing up on the dry and windy prairie, the most exotic food in the world was the pale green, sweet and juicy honeydew melon. Today it's as common as mud. Who ever dreamed there would be seedless watermelons? Even yellow watermelons? Melons in almost every color, flavor, degree of sweetness and size have flung out their tennacles and made their way to the grocery store. Many things can be done with these juicy critters. Most melons, with the exception of watermelons which have a higher water content than other melons, can be used interchangeably in recipes. Inspiration follows. A Bubbling Dessert When making melon balls there is a lot of watermelon between the balls. Rescue this unused melon by using the smallest possible melon baller to make tiny spheres of color. They will be covered with bubbles in your favorite beverages. Melon balls
Divide melon balls between pretty small glasses or Champagne flutes, filling about halfway. Fill with sparkling beverage and add a pinch of sugar if you use Champagne or prosecco. Watermelon Salad So easy, good and refreshing. Leftovers are excellent for breakfast. Watermelon, seeded and cut into bite size pieces
Dressing: 1 part fresh lemon juice or white balsamic vinegar
Toss together the salad ingredients and sprinkle with the dressing just before serving; grind fresh pepper liberally over all. Melon Skewers with Cheese Easy, colorful appetizers at a party, or serve on a plate with burgers or hot dogs. 48 one-inch cubes seeded watermelon, or other melon
Place melon cubes in one bowl and cheese in another. Add juice of 1 lime, tarragon add 1/4 cup oil to each bowl and toss carefully. Thread on skewers starting and ending each skewer with watermelon. Makes 24 skewers. Shrimp and Melon Salad with Avocado Serve this autumn treat as the main dish for a luncheon or as a starter for dinner. 4 cups cantaloupe or other firm melon cut into 1/2-inch pieces or balls
Place melon in a bowl and sprinkle with salt and pepper; stir very gently. Combine lime juice and vinegar; pour over the melon. Add the ginger, red onion, basil and shrimp. Stir gently. Add avocado and gently fold in. Makes 4 to 6 servings. Grilled Melon Use any kind of melon except watermelon for this and serve as an appetizer, side dish or as a very unusual dessert. 1/2 melon, cut into 1-inch cubes
Thread melon cubes and grapes onto skewers. Brush gently with olive oil. Grill until marks from grill show, about 2 minutes per side. Serve warm. Nothing beats a melon grown close to home. 9/15/08 Date: 9/8/08 Advertisement
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