"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cantaloupe Melon Balls in Honeydew Puree Recipe

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This recipe for Cantaloupe Melon Balls in Honeydew Puree, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Perroots
Added: Saturday, August 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cantaloupe,
Juice of 1/2 lemon,
1/2 honeydew melon,
4 Tbsp honey,
8 raspberries or strawberries

Directions:
Directions:
Cut the cantaloupe in half. Discard seeds. With a melon baller, cut melon balls out of both halves and put them in a bowl. Add the lemon juice and a pinch of salt. Toss to coat.

Cut the honeydew melon in slices and remove the outer skin cutting far enough into the melon slices to avoid any unripe parts. Coarsely chop the skinned slices and puree in a processor. If the melon is too watery, spoon some of the liquid away and discard. Fold in the honey.

To serve, spoon some of the honeydew puree into oversized red wine goblets. Add some cantaloupe balls, and 2 raspberries or strawberries to the top and serve.

Number Of Servings:
Number Of Servings:
4+
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
In the 16th Century, interest in cooking in Italy was growing, and the clergy were among the forefront in participating - in fact, the Popes themselves exerted keen interest. It has been reported that because of this, the tiny melon used by the ancient Romans became one we know today as cantaloupe. It is claimed that it was developed on Papal property near Rome called Cantelupo. The honeydew give a very fresh distinction to the cantaloupe. Very good when served with Nutella cookies.

 

 

 

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