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”
