Nutrition Fun Facts: Muskmelons like cantaloupe are very high in vitamin C and vitamin A (from it’s orange flesh!). Melons are high in fiber and good for digestion. They are also low in calories and make for a great healthy dessert!
Storage tips: Ripe melons should be stored immediately in the refrigerator, ideally in a crisper drawer with higher humidity. Under ripe melons can sit on the counter for a few days until they reach the desired ripeness. Optimal ripeness can be determined by smelling the stem of a melon, hearing a low deep sound when thumped, or by gently pressing the top where the stem was, looking for a slight give. Wait to wash your melon until you are ready to cut it. Melons are highly susceptible to mold when put away with damp skin.
Preparation tips: Gently wash the skin of your melon prior to consuming. Cut the melon in half and scoop out the seeds. Cut the melon into wedges and remove the peal with a paring knife. To cube a melon, horizontally cut the wedges to the rind, but not through, prior to removing the skin.
·1 pound of juicy, extra-ripe, orange-fleshed melon
·1/4 cup mild flavored honey (needs to be fluid, and you might use a bit less depending on the sweetness of the melon)
· 1/2 cup milk
· Generous pinch of salt
*Recipe from 101Cookbooks.comarchives/000365
· Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.
· Add the milk, and salt. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Start by blending in 2T. of the honey and taste. If you think the mixture needs to be sweeter, add more honey. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.
· Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.
Serves 4 to 6.