Strawberry and Cantaloupe Salad with Fresh Mint
Yield: 2 to 4 servings
½ cantaloupe, seeded, rind removed, and sliced into 1-inch sections
2 pints strawberries, hulled and quartered
2 tablespoons of balsamic OR white wine vinegar*
15 medium-sized fresh mint leaves, chopped finely
Freshly ground black pepper, to taste
1 cup crumbled feta cheese
2 tablespoons extra-virgin olive oil
1. Gently toss the cantaloupe, strawberries, vinegar of choice*, pepper, and olive oil in a large bowl.
2. Add the feta and chopped mint to the bowl just prior to serving and toss.
*Note: If you prefer the flavor of the strawberries to pop, go with a nice balsamic. If you’re more of a cantaloupe person, go with the white wine vinegar. Both work great.
It’s a sweltering summer, so here’s a drought friendly recipe that will cool you off and make your summer fruit last. I recently got a delicious green melon at the Hollywood farmer’s market (from T&D Farms) called an Ogen Melon, originally from Israel. This is part of what makes shopping at the farmers market so fun – being able to try new varieties of fruits and vegetables. If you can’t find an Ogen Melon, you can use Honeydew. Either way, you can go wrong with this sweet, refreshing treat.
Melon Mint Sorbet
Yield: approximately 2 pints
1 3-pound ogen melon or honeydew, cut in half and seeded
½ cup granulated sugar
¼ cup organic corn syrup
40 medium mint leaves
¼ teaspoon kosher salt
6 tablespoons freshly squeezed lime juice (approximately 3 to 4 limes)
Scoop out melon and put in a blender. Puree and measure out 3 cups. (Drink any excess for a delicious cooling beverage!) Save the melon shell for optional service.
Add the 3 cups melon puree, sugar, organic corn syrup, mint leaves, salt and lime juice to the blender and blend on high for 30 seconds.
Transfer the blended mixture into an ice cream machine and process until firm. Alternatively, transfer to a container, cover with plastic film (pressing the film directly against the surface of the sorbet) and place into the freezer until firm.