September 1, 2015 - Radio Kitchen - Melons
It's hard to imagine a Maryland summer without melons. This state, especially the Eastern Shore, is perfect for growing them. We're all used to the wonderful cantaloupes and watermelons, but there are a whole lot more available now that you may not have tried. And Chef Jerry Pellegrino of Schola Cooking School can testify the folks out there are in for a tasty treat.
One of the most popular of the new melons is the bright yellow Juan Canary. Shaped like a football, and a little smaller, these melons have a pale cream flesh and a very floral flavor. Jerry likes the soft texture of a ripe Juan Canary.
Billy Caulk of Pine Grove Farm brought a new melon to market. He calls it the "Mediterranean." This melon looks like a common muskmelon but is bigger, about the size of a volleyball. It is dark tawny orange on the outside, and pale yellow on the inside. Its flavor is similar to a honeydew, but more intense.
The little oblong Asian melons are popular these days. Tan with green ribs, they have a pale yellow meat that is very delicately flavored.
The Charentais melon, also known as the Cavaillon, is a small cantaloupe type melon, about the size of a softball. The skin is pale grey-green, but the flesh is a brilliant deep orange. When fully ripe the melon is perhaps the most intensely flavored melon out there.
Here are a couple of recipes that can utilize Maryland melons.
Canary Melon with Mint Granita
Ingredients:
3 cups water
2/3 cup plus 1 tablespoon sugar, divided
½ cups packed mint leaves
½ cup fresh lime juice, divided
1 ripe canary melon
Whole mint leaves for garnish
Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minutes.
Transfer to a bowl and cool completely in an ice bath, stirring occasionally, about 10 minutes.
Purée syrup with mint and ¼ cup plus 2 tablespoon lime juice until smooth. Strain through a fine-mesh sieve into a 3-quart shallow nonreactive container, pressing on and then discarding solids.
Freeze basil-lime syrup, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 2 hours.
One hour before serving, cut melons into small wedges and peel. Combine in a large bowl. Whisk together remaining 2 tablespoon lime juice and 1 tablespoon sugar and pour over fruit. Let macerate, tossing occasionally, about 15 minutes.
Scrape granita with a fork, crushing any lumps. Serve melon in shallow bowls, drizzled with melon liquid and topped with granita and mint leaves.
Casaba Melon in Coconut Milk
Ingredients:
8 oz. coconut milk
1 lime, zest and juice plus additional zest for garnish
4 cups cubed casaba melon
¼ cup shredded coconut
Mix together the coconut milk, lime zest and juice until well combine in a large bowl.
Add the melon and stir just to coat evenly.
Refrigerate for 1 hour or up to overnight.
Place in bowls and garnish with the shredded coconut and lime zest.
