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July 12, 2019

The World of Melons

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Above and below,

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melons among the 125 featured in melon fanatic Amy Goldman's upcoming book,

Tigger and Queen Anne's Pocket Melon

"The Melon."

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It took nine years to grow and photograph all the melons in the book.

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[via Atlas Obscura]

July 12, 2019 at 10:01 AM | Permalink


Comments

That sounds absolutely dee-lish, antares.
Alas, I don't cook anything requiring more than one or two ingredients, which I'm pretty sure is not actual cooking, or even 'whipping-up.'

But - fresh, firm, peeled and chunked honeydew is heaven with a squirt of fresh lime juice. Lime must be dark green and firm with no yellow, and applied generously immediately after cutting.
I can do that. 😃

Posted by: Flautist | Jul 12, 2019 10:04:05 PM

Sweet Midori Melon Soup

1 Juan Canary melon, seeded, peeled, and cubed (you may use cantaloupe instead of Juan Canary melon, but trust me, the soup is better with Juan Canary melon)

¼ c simple syrup*

juice of one orange

juice of one lime

1 oz Midori melon liqueur (makes a huge difference in the soup)

(1 t grated fresh ginger – optional)

Puree in a blender. Chill for at least 2 hours before serving. The soup will separate so stir before serving. Dust with a sprinkle of grated nutmeg and garnish with shiso mint.

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* To make simple syrup combine ¼ c white sugar with ¼ c water. Bring to a boil. When the mixture boils, remove it from the heat. Let cool to room temperature before using.

Posted by: antares | Jul 12, 2019 9:23:48 PM

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