Recipe News: Summer in a spoonful a snap with tasty melon recipes

As I look at my kitchen counter, I realize that I’ve once again bought too much fruit. It never seems to fail, whether at the farmers market or a roadside stand, I’m seduced by the scents of summer. The assembly of fragrant cantaloupe, striped watermelon and fuzzy peaches awaits my attention. Now what? How many ways can you slice a melon? And I know I’d better eat those peaches before they turn to mush. The answer struck me – fruit soup.

My first experiment was with the cantaloupe. I combined the diced flesh with lemon and orange zest in the blender. A splash of yogurt added a creamy texture to the frothy mixture. If you choose fruit or vanilla yogurt, omit the honey. Plain yogurt, however, needs the honey to soften its bite. For another layer of flavor, add a bright note with a pinch of allspice. After half an hour in the refrigerator, I poured the chilled mixture into soup bowls, drizzled on some cream and garnished with a mint sprig – aah, summer in a spoon.

This basic recipe (as follows) lends itself to substitution: lime juice and zest, grape juice or pineapple instead of lemon and orange; chunks of peaches or honeydew to supplement the cantaloupe cubes; crystallized ginger, nutmeg or cardamom to replace the allspice; blueberry or raspberry garnish for a touch of color. My suggestion is to see what’s available to blend into your own version of fruit soup.

Includes recipes for:

• Melon Soup


• Watermelon Gazpacho


• Cucumber Soup

Full article here.

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