natural kitchen BY ELISA BOSLEY | RECIPE BY TRINA KAUFMAN
Honeydew
Ice-green honeydew provides a luscious bite of vitamin C, folate, and vitamin B6. Because its smooth surface is less likely to trap pathogens (compared with “netted” melon skins), honeydew boasts a stellar food-safety record. Choose melons that feel heavy, with no cracks or soft spots. If precut, look for whiter flesh, which indicates more ripeness and sweetness. Honeydew is one of those rare fruits that continues to ripen after picking. Keep cool, but avoid prolonged refrigeration.
Appetizer. Wrap thin prosciutto strips around honeydew cubes; thread on toothpicks or bamboo skewers, alternating with small arugula or basil leaves. Dust with a little ancho chile powder for color and heat.
Chutney. Simmer honeydew chunks with chopped onion, crushed red pepper flakes, minced fresh ginger, golden raisins, champagne vinegar, brown sugar, and a cinnamon stick until syrupy. Refrigerate; serve with creamy goat or Brie cheese.
Dessert. Whisk lemon zest, minced crystallized ginger, and a splash of lemon or orange juice. Pour over honeydew, cantaloupe, and watermelon balls. Stir gently; chill for 2 hours or more. Serve with coconut or mango sorbet.
54 deliciousliving | august 2012
HONEYDEW- BASIL SORBET
This cooling summer treat cleanses the palate and refreshes the senses. In a blender, combine cubes from about ½ large honeydew melon, 1½ tablespoons honey, ¼ cup loosely packed fresh basil leaves, ¼ cup loosely packed fresh mint leaves, juice of 1½ limes, and 2 large pinches sea salt. Blend on high for 1 minute, until honey dissolves and mixture is finely puréed. Transfer to an ice-cream maker and process according to manufacturer’s instructions; or freeze in a pan, scraping occasionally with a fork. Makes 3½ cups.
PER SERVING (½ cup): 44 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 12g carb, 1g fiber, 58mg sodium
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