It is the height of fresh melon season where the Hill Team resides, Florida and Arizona. We love to experiment beyond melon for breakfast during their peak summer season.

Our most basic melon recipe has 3 ingredients, and we enjoy it for brunch, lunch, or as a cool appetizer.

Wrap thin slices of prosciutto around chunks or slices of fresh cantaloupe or honeydew. Secure with a Rosemary spring or a toothpick. splash a few drops of freshly squeezed lime juice over the top if desired.

This snack pairs well with lemonade, a light, crisp white wine or one of the tropical cocktails found on our blog under the title of Cheers.

Here is another idea I adapted from our local cooking school, called Aprons.

Rosemary Honeydew
Ingredients:
1 lime
2 sprigs fresh rosemary
l/4 cup honey
3 cups, about 1 lb, of honeydew melon chunks

Steps:
Squeeze juice of lime, about 1 tablespoon, into large microwave-safe bowl.
Break Rosemary sprigs in half.
Add honey and rosemary to lime juice.
Microwave on high for 30-40 seconds, or until hot and fragrant.
Let stand 2 minutes to cool.
Discard rosemary.
Stir in melon until evenly coated, or drizzle sauce over top of honeydew slices.
I served this with roasted pork in place of a vegetable or starch on a warm summer night, with a dry, rose wine from Spain.

Tips:
If out of rosemary, you can substitute basil or mint.
Try a honeydew from the rich soil of the San Joaquin Valley. The Tandem Tasters had many delicious bites of this sweet melon, high in vitamin C, while food judging and wine tasting in California this month.


Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.