Summer is peak season for mangoes in Florida. They drop off the trees and scatter over the ground and sidewalks. People literally can’t give them away and squirrels can’t get enough of them. Cantaloupe melons are also at their best and this really is a seasonal recipe to be enjoyed in the moment and put away for next year. The sweetness of the two ingredients is cut by the addition of lime juice and zest. For the melon I use a melon baller but if you don’t have one then cut the cantaloupe into chunks. Puree the mango to make a sauce which you can either pour over the melon balls or serve on the side so people can help themselves. Makes a quite decadent breakfast or a simple, thirst-quenching dessert.
1 x cantaloupe melon – de-seeded and cut into melon balls
1 x mango – peeled and cut into chunks
Juice and zest of 1/2 a lime
Place the melon balls in a serving dish
Puree the mango in a food processor along with the lime juice, then either drizzle over the melon or pour into a sauce bowl.
Grate lime zest over the melon.
An absolutely no-cook recipe. Prosciutto and melon are often paired together as an appetizer and I have had them as an entree with some interesting leafy greens. The prosciutto platter is a mixture of sweet and salty foods that all work well together – prosciutto, melon, feta cheese, black olives and nectarine.
For 2 people allow:
2 slices of prosciutto each
handful of black olives – pitted and halved
3 slices of melon – chopped into pieces
2 oz. feta cheese – chopped into pieces
Half a ripe nectarine – sliced
Arrange all on a serving dish and let people help themselves
So simple and is great for breakfast, packed lunch, fruit salad. All you need is one ripe mango pureed in food processor and some melon cut into bite size pieces. Place melon in bowl and spoon over the mango puree – et voila!
Melon, Proscuitto and Griddled Peaches (serves 4)
Had been wanting to cook peaches and have them come out with stripes that a griddle pan gives. Thought my griddle pan was in storage but I found it lurking behind my collection of oil and vinegars – so I am in business! Melon and prosciutto are always a good combination. If you can get one of those small Charentais melons that are all over France that is the best melon, otherwise Cantaloupe melon is fine. Peaches go well with melon and a bed of arugula/rocket completes the picture! Toss with vinaigrette – tempted to add a few drops of yuzu juice to complement the fruit.
1 Charentais melon or 1/2 Cantaloupe melon – cubed
2 peaches – cut into 1/8ths
4 – 6 slices of prosciutto – torn into little pieces
Arugula/rocket – as much/little as you like
Place melon, prosciutto and arugula/rocket in a bowl.
Heat griddle pan, place peach slices on pan and cook till brown stripes appear, then turn over and cook until more stripes appear.
Add peaches to salad bowl and toss with vinaigrette
Tricolor Melon Salad (serves 4)
A summer fruit salad that is really light and refreshing and captures the essence of summer. The lime juice adds an extra dimension and is not sharp at all as it blends with the melon juices. Serve for lunch or dinner, take along to a picnic and I also eat it for breakfast.
Just take an equal amount of ripe watermelon, cantaloupe and honeydew melons and chop into small chunks.
Pour over juice of 1/2 a lime and mix well together.
Cover and let stand for a while so flavor develops.