The variety of melons called muskmelons consists of a juicy, edible fruit that is characterized by its round shape and a ribbed exterior. Cantaloupes are a type of muskmelons..
Extensive variation occurs in this fruit. Some cantaloupes are substantial and others are small; some have pink or yellow flesh yet others have white or light-green flesh. The flesh of these fruits contains a large amount of water; therefore, their food value is not high, being just a little more than half as much as that of apples.
If melons good enough for the table are desired, they ought to be
selected with care. To be just at the correct stage, the blossom end of the melon should be a little soft while pressed with the fingers. If it is very soft, the melon is maybe over ripe; but if it does not give with pressure, the melon is still unripe.
Various ways of serving cantaloupes exist. If they are to be served natural as a breakfast food or a lunch dessert, cut them crosswise into halves, or, if they are large, divide them into sections lengthwise.
With the melons cut in the desired fashion, remove all the seeds but keep the melons on ice until they are to be served. The pulp of the melon can also be cut from the rind yet then diced and used in the making of fruit salads.
Again, the pulp can be partly scraped out of the melon and the rinds then filled with fruit mixtures and served with a salad dressing for a salad or with fruit juices for a cocktail. The pulp that is scraped out may be diced and utilized in the fruit mixture.
Recipe 1
FRUIT IN CANTALOUPE SHELLS
During cantaloupe season, a delightful fruit salad can be knocked up by combining several different sorts of fruit with the flesh of cantaloupe and serving the mixture in the cantaloupe shells. Such a salad is an excellent one to serve if light refreshments are needed or when something unusual is required for a pleasant lunch.
Cut cantaloupes in half crosswise, yet, using the French cutter, cut some of the meat into round balls. Dice the rest but mix with any blend of fruit desired. Position this in the cantaloupe shells after cutting points in the top edge. Garnish with the balls cut from the cantaloupe yet serve with any desired dressing. You can also sprinkle nuts on top to add a variation of textures.
Recipe 2
FRESH FRUIT COMPOTE
1 cup fresh blueberries
1 cup fresh strawberries, halved
1 cup sliced fresh peaches, peeled
1 cup fresh blackberries or raspberries
1 cup watermelon balls
1 cup cantaloupe balls
1 cup seedless grapes
1/2 cup sparkling wine (or sweet) wine, chilled
2 tbs thawed orange juice, frozen, concentrated, undiluted
Mix together all of the fruit in a large glass or ceramic bowl and gently stir to mix. Add the orange juice and wine and gently stir again. Chill with a wrapping on it for at least 20 minutes. Toss again gently before serving.
Recipe 3
ERDBEER BOWLE (Strawberry Wine Punch)
1/2 pt strawberries, stemmed, rinsed, cut in half
1 tbs granulated sugar
1/2 bottle German Riesling, well chilled
1 tbs brandy (preferably Alsbach Uralt)
1/2 bottle German Sekt well chilled
Bowle is a typical German party wine punch. During the month of May, throughout Germany, bowle is served flavoured with fresh woodruff (Waldmeister), a sweet scented herb with white flowers, which grows particularly well in wooded and shady areas away from hot sun. Later, during strawberry season, bowle is prepared with strawberries which grow abundantly everywhere. As German summer season progresses, bowle is prepared with other fruits like peaches, chunks of juicy watermelon, cubes of bright orange cantaloupe, or plump raspberries.
Put the strawberries in a large covered glass jar (a sun tea jar will be fine), sprinkle them with sugar and drizzle them with the brandy. Set them aside to marinate for two hours to allow the sugar to draw out the juice from the berries.
Add white wine, stir, and set aside for two more hours. When ready to serve, pour into a punch bowl. Add Sekt and serve chilled in wide champagne style glasses, making certain to distribute strawberries with the wine.
No comments:
Post a Comment