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July 12, 2019

The World of Melons


Above and below,


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

Tigger and Queen Anne's Pocket Melon

"The Melon."


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


[via Atlas Obscura]

July 12, 2019 at 10:01 AM | Permalink


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.

* 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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