Spicy Savory Sweet Honeydew Melon Food

SPICY & SAVORY SWEET HONEYDEW MELON

Steps:

• In a small pot boil water and sugar, once boiling, add the basil stems, chili and lemon zest and remove from heat.
• All the syrup to cool to room temperature.
• Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get.
• Remove the basil stems from the syrup and discard.
• In a large bowl toss the melon with the chilled syrup.
• Add the remaining salt, the white pepper if using and the basil leaves, toss gently .
• Drizzle with olive oil and serve.

CUCUMBER HONEYDEW SMOOTHIES

Steps:

• In blender combine honeydew melon, cucumber, lime juice, and salt. Cover and blend until smooth.
• If desired, garnish each serving with cucumber slices and/or lime wedges and honeydew melon chunks threaded onto skewer.

SWEET AND SAVORY FRUIT DIP

Steps:

• With an electric mixer, whip all of the lumps out of the cream cheese.
• Add sour cream and mix only until blended.
• Mix in sugar and vanilla.
• Ready to serve!
• May be chilled as well until ready to serve.

SAVORY MELON SALAD IN HONEYDEW VINAIGRETTE

Steps:

• For the salad, place the melon on sheets of parchment paper and place in the freezer until very cold and slightly crunchy, 25 to 30 minutes. Place the mizuna, lettuce, fennel and prosciutto in a large bowl.
• For the vinaigrette, pass the honeydew chunks through a food mill, or puree them in a food processor and pass the puree through a mesh strainer to make 2 cups. Place the juice in a saucepan over medium heat. Reduce until 1/2 cup of liquid remains, about 25 minutes.
• Place the reduced liquid in a blender set on low. Drizzle in the oil and lime juice; then add the zest and salt. Adjust seasoning with pepper, more salt, lime juice and lime zest.
• Add cup of the vinaigrette to the bowl and toss well. Add the melon pieces and toss lightly. Adjust to taste with more dressing. Serve immediately in separate bowls, drizzling around the edge of each bowl with a teaspoon of hazelnut oil. Garnish with the nuts.

HONEYDEW MELON WITH ROQUEFORT CHEESE

Steps:

• Make a light syrop by boiling together water, honey and citrus zest (lemon and orange) in a small saucepan.
• Remove from heat and set aside.
• Place the melon cubes in a shallow dish and add the syrup. Toss gently to coat melons. Cover with plastic and refrigerate for 2 hours.
• Drain off syrup (leaving the zest) and add the grapes.
• Place in decorative cups (or not depending what you have). Sprinkle with the Roquefort cheese (or any other blue cheese you like to use).

HONEYDEW MELON SALSA

Steps:

• Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste.
• Serve immediately or chill.
• Use within 24 hours.