COOK'S CORNER: Melon gives taste of summer

Published 10:56 pm Wednesday, June 20, 2007

By By Lisa Tindell – news writer
Let me say right up front that I am Southern by birth. The reason I'm telling you that is so that you won't be mad at me when I tell you that I don't care for melon. Not just cantaloupe, which I believe is an acquired taste, but any kind of melon. I don't care for watermelon, mush melon, honeydew or cantaloupe.
Even though I avoid these treats that millions of other people find irresistible, it doesn't mean that I don't find recipes using them intriguing.
Since so many people enjoy melons of every description and I love to hunt for recipes, I decided to make melons the theme for this week's space.
The first recipe I'll share with you is one that I found particularly interesting. It is a salsa, which I do like by the way, that uses melon. Now you won't find me sitting down to a bowls of cut up melon, but I certainly might be willing to give this one a taste test.
Melon Salsa
3 tomatoes, seeded and finely diced
One-half honeydew melon, peeled and finely diced
1 cantaloupe, peeled and finely diced
1 cup minced red onion
One-half jalapeno pepper, minced
One-half cup chopped fresh cilantro
3 tbsp. fresh orange juice
One-half cup finely chopped almonds
One-half tsp. salt
2 tbsp. fresh lime juice
In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.
If you're looking for a salsa like this that calls for watermelon, this next recipe will meet your needs. This one is fruitier than the one that uses cantaloupe and honeydew. As a matter of fact, there aren't even any tomatoes in this recipe.
Watermelon Salsa
2 cups seeded and coarsely chopped watermelon
2 tbsp. chopped onion
3 tbsp. seeded, chopped Anaheim chile
2 tbsp. balsamic vinegar
One-fourth tsp. garlic salt
In a serving bowl, mix together the watermelon, onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.
I hope that you have a chance to enjoy some melons this summer no matter which kind you like. My family does love watermelon and my mother even enjoys cantaloupe and honeydew. Even though I don't care for watermelon, I will take a single scoop from the heart of the melon just once. I only do that so that I won't be ostracized by my entire family and anyone else south of the Mason-Dixon line.
Give me a call at 867-4876 or drop me a line at
Until next week, Happy Cooking!

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