Note: thefrozenpineapple has returned! But just barely… She and her husband finally moved into their house a couple weeks ago and immediately turned it into project central. There are no shortage of projects, painting and organizing still to do. And did she mention she started back to school this week–with 17 credits and a downtown commute–to boot? She apologizes profusely for her absence and will try harder in the future…
Back to our regularly scheduled programming!
I don’t like cantaloupe (I can’t even stand the smell!), but my hubby does, so I occasionally pick one up at the store. And every time I do, I try a tiny bite, willing myself to like it. It hasn’t happened yet, but I bought a Galia melon on a whim last time (green flesh but tasted like cantaloupe), and I managed to get that down pretty well. Who knows? Maybe I’ll grow to like cantaloupe one of these days!
-Cantaloupe refers to any orange melon and is the most popular in the United States
-In North American, we eat ‘muskmelons,’ which have the net-like skin we’re used to seeing on cantaloupes
-Leave melons on the counter for just a day or so, otherwise refrigerate until you’re ready to cut into it
-Ripe cantaloupe has a sweet smell, is slightly soft at the stem end and will make a deep sound when tapped
-Be sure to wash your melon before you slice it! Melons mold easily are are treated with a sodium hypochlorite solution to prevent Salmonella growth
-Cantaloupe is high in Vitamin A (carotenoids), as well as Vitamin C and potassium
-Cantaloupe’s high levels of anti-inflammatory phytonutrients help to contribute to healthy levels of C-reactive protein in the blood, which is an indicator of inflammation.
-Here’s a refreshing summer drink for the whole family
I’m not really a fan of cantaloupe, in fact, the smell kind of repulses me! But even this dish intrigues me…
- 1 large, or 2 small, cantaloupe (to yield 3 tightly-packed cups sliced cantaloupe)
- 3 lemons, juiced
- 1 cup sparkling cider (nonalcoholic)
- 2 to 3 teaspoons granulated sugar, optional
- 1/4 cup cold water, optional
- 1 small cucumber, peeled, seeded and diced
- Kosher salt
- Freshly ground black pepper
Place the cantaloupes on a flat surface and split them in half. Scoop out and discard the seeds. Use a spoon to scoop out the flesh in small increments. The goal is to tightly pack 3 cups of cantaloupe flesh.
Place the cantaloupe in the blender and add the lemon juice and cider. Puree until smooth and taste for seasoning. Add the sugar, if needed. Use the water if more liquid is needed. Pour the soup into a medium bowl. Make an ice bath to chill the soup by combining some ice cubes and cold water in the bottom of a larger bowl. Put the soup in the ice bath and store in the refrigerator until ready to serve.
Season the cucumber lightly with salt and pepper. When ready to serve, pour the soup into the chilled bowls and add some of the cucumber to each.
Holly R. Layer received a B. A. in Journalism from Penn State and served four years in the U. S. Air Force before deciding to go back to school to become a Registered Dietician. She loves running, reading, fine stationery, colorful kitchen gadgets and ALL things food-related. An avid cook and baker, you can find her in the kitchen most days whipping up something yummy. Too bad her husband, Andrew (an East Aurora native) is the pickiest man alive! You can find her at www.thefrozenpineapple.com.