3 Recipes For Cantaloupe

Posted by Owen Jones on April 1, 2011

The variety of melons known as muskmelons consists of a juicy, edible fruit that is characterized by its round shape and a ribbed exterior. Cantaloupes are a type of muskmelons..

Considerable variation occurs in this fruit. Some cantaloupes are large but others are small; some have pink or yellow flesh yet others have white or light-green flesh. The flesh of these fruits contains a large amount of water; therefore, their food value is not high, being only a little over half as much as that of apples.

If melons suitable for the table are required, they ought to be selected with care. To be just at the right stage, the flower end of the melon ought to be a trifle soft while pressed with the fingers. If it is very soft, the melon is maybe too ripe; yet if it does not give with pressure, the melon is too unripe.

Various ways of serving cantaloupes exist. If they are to be served plain as a breakfast food or a lunch dessert, cut them crosswise into halves, or, if they are big, divide them into sections lengthwise.

With the melons cut in the desired way, remove all the seeds but keep the melons on ice until they are to be served. The pulp of the melon may also be cut from the rind yet then diced and used in the making of fruit salads.

Again, the pulp may be partly scraped out of the melon and the rinds then packed with fruit mixtures and served with a salad dressing for a salad or with fruit juices for a cocktail. The pulp that is scraped out may be diced and used in the fruit mixture.

Recipe 1

FRUIT IN CANTALOUPE SHELLS

During cantaloupe season, a wonderful fruit salad can be knocked up by combining several different types of fruit with the flesh of cantaloupe and serving the mixture in the cantaloupe shells. Such a salad is a fantastic one to serve when light refreshments are needed or when something unusual is required for a pleasant lunch.

Cut cantaloupes in half crosswise, yet, using the French cutter, cut some of the meat into round balls. Dice the rest and mix with any combination of fruit desired. Position this in the cantaloupe shells after cutting points in the top edge. Garnish with the balls cut from the cantaloupe but serve with any desired dressing. You can also sprinkle nuts on top to add a variation of textures.

Recipe 2

FRESH FRUIT COMPOTE

1 cup fresh blueberries 1 cup fresh strawberries, halved 1 cup sliced fresh peaches, peeled 1 cup fresh blackberries or raspberries 1 cup watermelon balls 1 cup cantaloupe balls 1 cup seedless grapes 1/2 cup sparkling wine (or sweet) wine, chilled 2 tbs thawed orange juice, frozen, concentrated, undiluted

Mix together all of the fruit in a large glass or ceramic bowl and gently toss to mix. Add the orange juice and wine and gently toss again. Chill with a cover on it for at least 20 minutes. Toss again lightly before serving.

Recipe 3

ERDBEER BOWLE (Strawberry Wine Punch)

1/2 pt strawberries, stemmed, rinsed, cut in half 1 tbs granulated sugar 1/2 bottle German Riesling, well chilled 1 tbs brandy (preferably Alsbach Uralt) 1/2 bottle German Sekt well chilled

Bowle is a classic German party wine punch. During the month of May, throughout Germany, bowle is served flavoured with fresh woodruff (Waldmeister), a sweet scented herb with white flowers, which grows particularly well in wooded and shady areas away from hot sun. Later, during strawberry season, bowle is prepared with strawberries which grow abundantly everywhere. As German summer season progresses, bowle is willing with other fruits like peaches, chunks of juicy watermelon, pieces of bright orange cantaloupe, or plump raspberries.

Place the strawberries in a large covered glass jar (a sun tea jar will be fine), sprinkle them with sugar and drizzle them with the brandy. Set them aside to marinate for two hours to permit the sugar to draw out the juice from the berries.

Add white wine, stir, and set aside for two further hours. When finished to serve, pour into a punch bowl. Add Sekt then serve chilled in wide champagne type glasses, making sure to distribute strawberries with the wine.

Owen Jones, the writer of this piece, writes on several subjects, but is now involved with vegetarian sandwich recipes. If you would like to know more, just visit our site at http://vegetariancasserolerecipes.com

How to Clean A Barbecue Grill So You Can Enjoy A Great Outdoor Barbecue

Posted by Colin Simonson on May 17, 2010

When the weather warms up it is time to fire up the backyard barbecue grill and enjoy leisurely fun times with your family and friends. Food just seems to taste better when it is prepared on a grill, no matter what is on the menu. Summertime and barbecues go hand in hand.

Just like you need to keep your kitchen stove in good working order, you also need to properly maintain your barbecue grill so that it stays clean and in good condition. Here are a few tips for you to think about when it comes time to clean your barbecue.

Before cleaning your bbq grill, be sure to read the instruction manual that came with it when you first bought it. Your particular barbecue cooking grill might have some do’s or don’ts that you should be aware of.

Many barbecues come with a warranty and if yours has one, you don’t want to do anything that will damage the grill and void the warranty.

If your owners manual does not really provide instructions on how to clean your barbecue grill, then you can adhere to these general guidelines. Use a wire grill brush and loosen any food particles that are stuck to the grill grate. The best type of grill brush is one that is made of brass bristles. It is worth your investment to buy a sturdy, quality brush.

Once you have loosened up the food particles, rinse them off of the grill with hot water. If the food is stuck on, you can add some grease-fighting dish soap to the hot water to help loosen it. You can also try using your hose to rinse the debris away since water from the hose is under pressure and that might help loosen the particles further.

Another tip for removing stubborn food buildup is to burn off the particles so they can be removed more easily. To do this, place aluminum foil over the grate and turn of the grill. This traps heat around the gate that will loosen the food particles. Once the grill has cooled down, remove the foil and rinse the loosened particles off with water.

Always try to clean your grate as soon as you finish grilling because that is when the food is easiest to remove. This is similar to the burning off method where the heat makes the food soft. Wait until the grate is cool enough to touch and then scrub it well under hot soapy water.

It is also helpful to spray your metal grate with the same non-stick cooking spray that you would use in the kitchen. It will make clean-up go much faster. Cleaning a barbecue grill can be a tedious task. But, a clean grill is much more sanitary and will make your grilling experience much easier. If you keep the above steps in mind, you will be cleaning less and grilling in no time at all.

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