Big & Little: Minted Melon

I suspect that some of you have been baking in the summer heat these days.

A few days ago I had veggies to roast but I could not bring myself to turn on the oven.

Peanut was lying on the floor in nothing but his diaper and looking slightly wilted.

Well, as wilted as a moose can look.

So I decided to make us both something refreshing.

What could be more refreshing then sweet summer melon and the cool touch of mint?

I've broken these down into 2 very, very simple recipes.

I did them each twice using both cantaloupe and honeydew

but you could just pick your favorite and stick with it.

Each recipe uses half of a melon (both about 4 lbs) but could easily be adjusted to use the whole melon

or more for one recipe and less for the other.

Make sure your melon is ripe!

Ripe melon = yummy sweetness

"I cantaloupe, I cantaloupe"  "Please honeydew, please honeydew"

Get it?  Can't-elope? Honey-do?

Anyone else say that or was it just my mom?

I say that in my head whenever I see either one of those...every.time.

When B and I lived in LA above Grand Central Market we would head downstairs 

to this amazing booth that sold tons and tons of different kinds of agua fresca.

It's basically a drink made from fresh fruit and very little else.

The possibilities really are endless.

Minted Melon Agua Fresca

-adapted from Smitten Kitchen

Half of a 4 lb cantelope or honeydew (or 1 small 2 lb melon), 

seeded and cut into 1 inch cubes, roughly 4 cups

3/4 cup water

1/2 cup of mint leaves

1 tablespoon of lime or lemon juice

pinch of salt

2 cups club soda

extra mint for steeping or garnishing

Add melon, water and mint leaves to your blender and puree.

Place a colander lined with cheesecloth, a kitchen towel 

OR a muslin swaddler for your baby drawer :)

over a deep bowl, add the puree and let it drain for about an hour.

Gather the towel/swaddler and gently squeeze any excess juice.  

Throw away the solids, stir in remaining ingredients and taste.

If you want more mint flavor add in a few sprigs of mint before chilling

Chill for at least an hour, it should be ice cold when served.

Pour into 4 glasses and top with 1/2 cup of club soda each.

Enjoy!

*Agua Fresca Variations

-hold the club soda and serve this to your little

-Add vodka but don't mix it up with the ones you set aside for your kids

-Try this with watermelon although you may want to cut back on the water a bit

-Omit the water and soda and freeze these as popsicles

Now on to the baby food.

This puree is refreshing and Peanut really enjoyed eating it straight from the fridge.

I'm sure it was cooling for a hot day and 

probably a relief from the 4 teeth that popped up in the last 10 days.

This recipe could easily be cut in half.

Also note that the puree in the pictures had less mint and I ended up adding more later.

I added apples for texture more then anything as the real star here is the melon.

Minted Melon Puree

Half of a 4 lb cantelope or honeydew (or 1 small 2 lb melon), 

seeded and cut into 1 inch cubes, roughly 4 cups

2 apples, peeled, seeded, cored and cut into chunks

1 1/2 teaspoons of minced mint

Steam your apple chunks or simmer in 1 tablespoon of water, 

until the apples are fork tender.

Allow the apples to cool.

Puree the apples, melon and mint.

Enjoy!

*Variations

-Leave out the mint (or add more if you like)

-Try this with watermelon

-Mix with peach or blueberries

-Instead of mint substitute a small amount of grated ginger.

I would start with 1/4 teaspoon and taste, adding more if needed

-For older kids serve this semi-frozen, like a healthy slushy or granita

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits

Cantaloupe is packed with potassium, beta-carotene, fiber and vitamin A.

Honeydew also has loads of fiber and potassium as well as calcium, magnesium and vitamin C.

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