July is the perfect time to take advantage of the many fresh melons that come to Cattleman’s this time of the year.
Many of them are locally grown.
While enjoying a juicy slice, just as is, is a summertime treat, there are so many additional recipes that showcase these delicious fruits.
Below are 3 unique recipes that highlight melon’s sweet, fruity goodness with accents that complement them so well.
Two of the recipes are salads, the third is a refreshing frozen snack / dessert.
Fresh Herbed Watermelon Salad
Serves 6
1 Red Onion, Julienned
½ cup Extra Virgin Olive Oil
2 Fresh Limes, Juiced
½ cup Fresh Mint, Chopped
¼ cup Fresh Basil, Chopped
1 tablespoon Fresh Cilantro, Chopped
2 tablespoons Honey
2 quarts Watermelon, Seeded, Cubed 1 inch
1 cup Feta Cheese, Crumbled
½ cup Kalamata Olives, Pitted & Halved
- In a medium size bowl, combine onion, olive oil, lime juice, herbs and honey to make a dressing.
- Place watermelon in a large mixing bowl and toss with dressing.
- Place mixture in a serving bowl and garnish with feta cheese and olives.
Honeydew and Hickory Bacon Salad
Serves 6
For the Dressing:
1/4 cup Canola or Vegetable Oil
1/2 teaspoon Lime Zest, Grated
2 tablespoons Lime Juice
2 tablespoons Cider Vinegar
2 tablespoons Honey
2 teaspoons Dijon Mustard
1/4 teaspoon Kosher Salt
3/4 cup fresh Fresh Cilantro, Chopped
The Salad Ingredients:
1-10 oz. Package Baby Spinach Leaves
1/2 Red Onion, Julienned
1/4 cup Fresh Mint, Chopped
1/4 cup Fresh Basil Leaves, Chopped
2 quarts Honeydew Melon, Diced 1 inch
8 oz Fresh Mozzarella, Diced ½ inch
1 pound Hickory Smoked Bacon, Cut 1” Pieces
- Sauté bacon until just crisp. Reserve cooked bacon, then strain the resulting bacon grease into a medium size mixing bowl and allow to cool to room temperature.
- Add the list of Dressing ingredients to the bacon grease and whisk well to emulsify into a creamy salad dressing. Set aside.
- In a larger mixing bowl, combine all of the Salad Ingredients and toss with the Salad Dressing.
- Serve.
This particular recipe can be made with ANY melon of your choice. If you choose watermelon, the wine can be either white, or red.
This recipe makes a refreshing, granular-like coarse “snow” that is a summer treat.
Melon Granita
Makes about 4 to 6 servings
1 cup Granulated Sugar
1 cup Water
6 cups Honeydew Melon or ANY Melon, Cubed
2 tablespoons Sweet White Wine
- In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved then cool.
- Pulse honeydew, the sugar syrup you’ve made from the sugar and water, and the wine, in batches in a food processor until smooth, 1-2 minutes.
- Transfer to an 8-in. square dish or cake pan. Freeze about 1 hour, and then, about every 15 to 20 minutes thereafter, rake / stir with a fork until the mixture develops into a coarse, granular, frozen mixture.
- Freeze an additional half hour and finally, rake/stir again just before serving.