Posts Tagged ‘Melons’

Gingered Melon


1/2 medium honeydew, cut into 1-inch cubes

1/4 cup orange juice

1-1/2 tsp ground ginger

1/2 to 1 cup whipped ream

1/4 cup fresh or frozen, unsweetened raspberries



1) in a small bowl, combine melon, orange juice and ginger.  Cover; refrigerate 5-10 minutes

2) Spoon into tall dessert glasses or bowls.  Top with whipped cream and raspberries.


Yield: 4 servings

Recipe from The Taste of Home Cookbook


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Honeydew-Lime Ice Pops


Makes 8-10 ice pops


1/2 Cup sugar

1 lime

1 honeydew melon, seeded, peeled, and diced (about 4 cups or 1 1/2 lbs)

Pinch of kosher salt



Combine 1/2 Cup water and the sugar in a small saucepan.  Using a vegetable peeler, remove 2 large strips of zest from the lime and add to the saucepan.  Bring to a boil and cook, stirring, until the sugar dissolves, 3-4 minutes.  Let cool and then strain into a bowl.


In a food processor, puree the sugar syrup, melon, and salt until very smooth.  If you like, pour the mixture through a fine-mesh sieve to remove any remaining chunks of melon.  Taste and add lime juice, if needed, to cut the sweetness.


Pour the honeydew-lime mixture into a glass measuring cup with a sprout.  Divide the mixture evenly among ice pop molds.  Insert the sticks. Freeze the ice pops for at least 8 hours or up to overnight.  Run the molds under warm water for 30 seconds to release the pops.


The mixture can also be poured into small paper cups and frozen just until barely firm; add the sticks and freeze until solid.  Peel away the cups and serve.


Recipe from Williams-Sonoma’s Dessert of the Day cookbook

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Peach & Cantaloupe Jam



4 cups peeled, seeded, and chopped cantaloupe (about 1 large melon)

4 cups peeled, pitted, and chopped peaches (about 4 medium-sized peaches)


6 cups sugar

¼ cup lemon juice

1 tsp grated lemon rind



Combine cantaloupe and peaches in a Dutch oven or large sauce pan; cook over medium heat, stirring constantly, 15 minutes or until there is enough liquid to prevent fruit from sticking.

Add sugar and lemon juice, stirring well.  Bring to a boil, stirring constantly.  Reduce heat, and simmer 30 minutes or until thickened.

Add lemon rind, and cook 3 additional minutes, stirring constantly.  Remove from heat; skim off foam.

Pour hot jam into hot, sterilized jars, filling to ¼ inch from the top.  Remove air bubbles; wipe jar rims.  Cover at once with metal lids, and screw on bands.

Process in a boiling-water bath for 5 minutes.

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