Three creative ways to serve those delicious Colorado melons.
The Rocky Ford region of Colorado is famous for its bountiful juicy cantaloupe, watermelon and honeydew melons. Thanks to hot days and cool nights along the river valley, the melons ripen up to a perfect succulent summer sweetness that’s hard to find anywhere else. My husband’s family comes from Rocky Ford, so we have a special affinity for Rocky Ford melons and happily eat them every summer!
Grab these melons from your favorite farmers market or supermarket while they’re in season, August through mid-September, and create some bright summery dishes that your family and friends will love.
Proscuitto Wrapped Melon Balls
Classic, but oh so delicious!
1 cantaloupe, chilled
1/2 lemon, juiced
Half the melon and remove seeds. Using a melon baller, scoop out as many balls as possible. Transfer to a medium bowl. Pour lemon juice over melon balls. To assemble: Cut prosciutto into strips and wrap around melon balls. Garnish with mint leaves and a drizzle of balsamic glaze.
Spicy Melon Salsa
A little bit unexpected and so good!
1 cup chopped cantaloupe
1 jalapeño pepper, seeded and diced
1/4 red onion, diced
1/4 cup freshly torn cilantro
1 lime, juiced
1/4 teaspoon salt
Small chop all ingredients. Combine in a bowl, season with salt. Toss well and let sit 10 minutes before serving. Serve with grilled chicken, fish or simple homemade chips.
Chilled Cantaloupe Soup
Fancy and easy!
From Food 52
6 cups chopped cantaloupe, about one (four-pound) melon
1 1/2 cups orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
2 tablespoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 sprig fresh mint
Combine all ingredients, except for the mint. Blend all ingredients (except mint) in a blender and mix until smooth. This might take 2 batches. Taste and whisk in more cinnamon, honey or even lemon juice if desired. It should taste sweet and tart, with only a hint of cinnamon. Chill the soup until ready to serve. Sliver the mint so that it’s very small strips. Pour the chilled soup into bowls. Garnish each with a sprinkle of shredded mint and serve.
Enjoy melon season!
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