Spring brunches wouldn’t be complete without fresh melons. Here are some easy tips on how to make melon cutting easy and safe. First find the right melon – Choose one that has fresh aroma at that is heavy for its size and when slapped gives a hollow thump. Avoid melons that have bruises and flat sides. Store melon in refrigerator and rinse under cold running water prior to cutting – this reduces any bacteria that may be present on the exterior surface of the melon! Cut topside and bottom side off melon and stand on one edge. Using a thin blade knife, peel toward bottom of melon. Work all the way around until peeled. Slice as desired. For Cantaloupe or Honeydew and other melons where seeding is necessary, slice melon end to end through middle. Using large spoon, slide spoon ½ way toward center, turn and repeat. Seeds will fall right out. For fruit tray slice vertically approx. ½ inch with blade of knife, cut off pointed edges and pick up with knife.
Chilled Cantaloupe Soup – Yields 4 portions
1 Cantaloupe, peeled, seeded, cubed
¼ cup Orange juice
½ qt. Vanilla ice cream
1-cup ginger ale
1 Tbsp. Honey
Place cantaloupe in food processor and process until course. Add ice cream, orange juice, ginger ale and honey – process until smooth. Chill 30 minutes. Serve in chilled soup cup with fresh mint garnish.