Pine Melon Crush Recipes

Steps:

• Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
• Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
• Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
• If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.

Steps:

• Peel the fruits, cut to size and pass through the juicer.
• Pour the mixture into a shallow tray and freeze until semi solid.
• Break up with a fork.
• Refreeze until solid again, then break up with a fork again and place in serving glasses.
• Serve with a spoon.

Steps:

• Add sugar and Water to a saucepan to make simple syrup.
• Puree Berries.
• Strain.
• Add orange juice and lime juice to berry puree mixture.
• Combine Pineapple Rum to the mixture.
• Pour simple syrup through the strainer, add to mixture.
• Stir.
• In a glass add ice and chopped cilantro. Stir.
• Pour Rum mixture.
• Finish with cilantro.
• Enjoy.

Steps:

• In a large bowl combine cantaloupe and honeydew. In a small bowl, combine remaining ingredients. Pour over fruit; toss gently to coat.
• Tip: Use a melon baller to give this salad a prettier presentation.

Steps:

• Cut melon into 4 long thin wedges; remove skin.
• Halve the wedges crosswise.
• Cut the cheese into 16 thin slices; halve prosciutto lengthwise.
• Wrap each piece of cheese with a piece of melon using a strip of prosciutto.
• Arrange on a serving platter.

Steps:

• Cut cantaloupe in half and scoop out seeds.
• Pour ½ cup port into each melon half.
• Cover and refrigerate until well chilled, at least 2 hours. Decorate with mint leaves and serve ice cold.