Summer Melon Recipes

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

1. In a medium size bowl, combine onion, olive oil, lime juice, herbs and honey to make a dressing.
2. Place watermelon in a large mixing bowl and toss with dressing.
3. 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

1. 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.
2. Add the list of Dressing ingredients to the bacon grease and whisk well to emulsify into a creamy salad dressing. Set aside.
3. In a larger mixing bowl, combine all of the Salad Ingredients and toss with the Salad Dressing.
4. 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

1. In a small saucepan, bring sugar and water to a boil over medium-high heat. Cook and stir until sugar is dissolved then cool.
2. 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.
3. 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.
4. Freeze an additional half hour and finally, rake/stir again just before serving.