We don’t often think of using melon in traditional ways in recipes. It is usually eaten “as is,” but here are a couple ideas for ways to use this delicious fruit that are outside the box. Enjoy!
The soup below is a delicious way to start a spring or summer lunch or dinner. It is extremely healthy and the blend of savory vegetables and spices with the tangy lime and sweet melon is incredible! The smoothie was created one night when I realized that I had a melon that was starting to get a bit soft. I have a hard time getting my kids to eat fruit anyway, and I knew they wouldn’t go for a “soft” melon, but they loved the smoothie.
- 1 Poblano chilé
- 1 tablespoon vegetable oil
- 4 cups skinned, cubed honeydew melon
- 2 cloves fresh garlic
- ½ cup red onion
- ¼ cup fresh lime juice
- ¼ cup chicken broth
- 1 teaspoon salt
- 2 tablespoons honey
- 1 cup roughly chopped cilantro, divided into 2 half cups
- ¼ cup sour cream
Preheat oven to 400°. Rub oil over Poblano until completely covered. Place pepper in a baking dish or on a cookie sheet and bake in oven until brown and blistered (about 12 minutes). Remove from oven and place in a paper bag or Tupperware dish and roll up bag to seal or put lid on container. Set aside.
Meanwhile place melon, garlic, onion, lime juice, broth, salt, honey, and ½ cup of the cilantro in a food processor and process until completely smooth and consistent. Remove Poblano pepper from bag and under cold water, remove skin and seeds. Add to the melon mixture and process until the pepper is incorporated completely. Refrigerate.
Serve cold with a heaping tablespoon or so of sour cream garnished with remaining cilantro.
- 2 cups honeydew melon, skinned and cubed
- 1 cup vanilla low-fat yogurt
- ½ cup orange juice or apple juice
- Honeydew melon slices, for garnish
In a blender, combine melon, yogurt, and apple juice concentrate. Blend until smooth. With blender running, add ice until frothy.
Pour into 2 (16-ounce) glasses and garnish with sliced melon.