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Would You Rather Eat Cantaloupe or Honeydew Melon?

YumSugar — Sun, 09 Aug 2009 01:30:24 -0700

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Do You Like Watermelon?

YumSugar — Tue, 08 Jul 2008 12:15:17 -0700

Before this weekend, I would have thought "do you like watermelon?" was a silly question. After all, everyone likes watermelon, right?

Apparently not. At my Fourth of July party - which, like all good July 4th parties, featured watermelon - there were three people who claimed to dislike watermelon. I was shocked that such people existed. They complained that the fruit tastes watered down, whereas I think it's sweet as candy. So how about you?

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Yummy Link: Wacky Shaped Watermelon

YumSugar — Fri, 13 Jul 2007 04:08:39 -0700

I don't know if you recall, but a few years back Japanese farmers made the news with square watermelon. This time the melons are shaped like faces, hearts, stars and more. - Ping Mag

What Fruit Are You Most Looking Forward To Eating?

partysugar — Tue, 01 May 2007 09:57:57 -0700

Fast & Easy Dinner: Jamaican Pork With Melon

partysugar — Fri, 18 Sep 2009 08:00:45 -0700

While I've had the classic pairing of pork and apples, and the more unconventional combination of pork and peaches, I've yet to try pork with melons. However, this enticing recipe brings the two ingredients together expertly with Jamaican jerk seasoning and honey.

One can only imagine that the spices provide a nice heat and the honey adds a subtle sweetness. Serving this meal on skewers appeals to children and makes it fun to eat, so get the recipe when you read more.

Jamaican Pork With Melon
From Better Homes and Gardens

Ingredients

1-1/2 pound boneless pork tenderloin, cut into 1-1/2-inch cubes
2 small red onions, quartered lengthwise
2 tablespoons roasted peanut oil or peanut oil
4 teaspoons Jamaican jerk seasoning
1/4 of a small honeydew melon, cut into 2-inch cubes
1/2 of a small cantaloupe, cut into 2-inch cubes
1 tablespoon honey

Directions

Toss pork cubes and onion with oil and jerk seasoning in a medium mixing bowl until evenly coated. Thread eight 12-inch skewers alternately with pork, onion, honeydew, and cantaloupe pieces.
Place pork skewers on the lightly oiled of the grill directly over medium heat.
Grill for 18 to 24 minutes or until pork is cooked through and no pink remains. Remove from grill; brush with honey.

Serves 4.

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Killer App: Melon, Prosciutto, and Mozzarella Brochettes

partysugar — Mon, 17 Aug 2009 03:30:04 -0700

Although not as widely known as peanut butter and jelly, or salt and pepper, I consider melon and prosciutto to be a classic flavor combination. There is something about the sweet juiciness of the melon that so wonderfully complements the salty porkiness of the prosciutto. Throw some fresh mozzarella in the mix and you've got an appetizer that is insanely divine to eat!

This recipe serves the trio on a skewer, making it the perfect crowd-pleasing cocktail party bite. A drizzle of thick basil oil takes the easy and quick-to-prepare brochettes to a whole new level of deliciousness. Sound like something you might enjoy? Get the recipe and read more.

Brochettes of Melon, Prosciutto, and Fresh Mozzarella
From Bon Appétit

If melon isn't your cup of tea, consider using another type of fruit. I've also made this exact recipe with ripe peaches.

Ingredients

1/2 cup olive oil
1/3 cup (packed) fresh basil leaves plus sprigs for garnish
1 medium shallot, quartered
1 small (about 2-pound) cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
6 small fresh water-packed mozzarella balls or one 8-ounce ball, drained
6 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
6 8-inch wooden skewers

Directions

Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes.
Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.
Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.

Serves 6.

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Brochettes of Melon, Prosciutto, and Fresh Mozzarella

partysugar — Sat, 15 Aug 2009 11:03:28 -0700

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Happy Hour: Midori Sour

partysugar — Tue, 15 May 2007 12:35:19 -0700

Midori is a green melon flavored liquor that is used as an ingredient to enhance cocktails. Alternatively, midori can shine on its own as it does in the classic Midori Sour. A sorority girl's easy to drink cocktail, the Midori Sour is a refreshing summer drink. I usually can't drink more than one, but if you are in need of a quick cocktail while you're sitting in the sun, this is a great choice. Oh and the color makes for an electrifying, fun addition for a tropical or rave themed party. Get the recipe, read more

Midori Sour
From Yahoo

2 oz Midori melon liqueur
3/4 oz freshly squeezed Lemon juice
1 tsp superfine Sugar
2 Maraschino cherry
1 tblsp Maraschino cherry juice

Mix ingredients in boston shaker with cracked ice.
In a highball glass or champagne flute (optional), fill glass three quarters full with ice.
Pour one tablespoon of cherry juice in glass before pouring in mixed ingredients.
Garnish with two maraschino cherries and lemon wedge.

Serves 1.

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Happy Hour: Jade Cocktail

YumSugar — Mon, 19 Oct 2009 14:00:45 -0700

Last week's candy corn cordial and slime rickey were such a playful way to get in the spirit of Halloween that I couldn't wait to continue on with the fun.

This drink's day-glo-green hue hints at just the right amount of macabre without being too kitschy. It's also a last relic of the now-defunct Jade Bar, formerly one of my favorite haunts in San Francisco.

With a punchy melon flavor that resembles a lime Skittle, it'd be a great adult substitute for trick or treating. Interested in this ghoulish gulp? Then keep reading for the recipe.

Know Your Ingredients: Applejack

YumSugar — Mon, 12 Oct 2009 05:50:04 -0700

With apples and artisanal apple cider replacing peaches and melon agua frescas at the local market, my thoughts have turned to applejack, one spirit that truly captures the essence of Fall in a bottle. But what exactly is it and is it really made of apples?

First enjoyed over 300 years a go, applejack is an alcohol beverage made by concentrating hard cider. It was extremely popular among early settlers of North America, including Johnny Appleseed and George Washington, and was thought to have originated from the French apple brandy known as Calvados.

Today, commercially produced applejack - like the one produced by New Jersey's Laird & Company, America's oldest family-run distillery - is composed of apple brandy diluted with grain spirits.

Much like the name implies, the tipple relies heavily on apples: a single bottle is produced with six pounds of the fruit, which imbues the spirit with a natural apple flavor. Have you ever had applejack? How did you enjoy it?

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