My brother is searching for new khaki pants, the heat has started kicking up again, and I jealously watch coeds go book shopping, missing those days dedicated solely to intellectual absorption, so I guess this means summer's waning a bit. Apparently fruit didn't get this news. Melons abound, so ripe you just look at one sideways and it bursts (seriously, I cracked a watermelon like this yesterday). Juicy, sweet, all Songs of Soloman-y. Perfection. It's like September isn't two weeks away. September is so far away, it might never come. At least that's what I tell myself as I wipe my dripping chin and spit a few seeds out. No matter if it isn't true. I'm just going to go all ostrich on this melon and bury my head in it.
If you haven't gotten a chance to swing by a farmer's market, here's your moment. I hit the melon jackpot this week: green hued ogdens are rich with juicy honeydew flavor, and the golden cavillons and ambrosias are like cantaloupe concentrate (just picture them on a plate with some sliced prosciutto); the yellow watermelon has a rind straight our of Yoshi story and a bright, crisp texture, while the deep red watermelon is sweet sweet sweet. When I can't fit any more slices in my mouth, my only recourse is to liquefy them. I bring you my favorite summer drink: Ambrosia Agua Fresca.
The combination of ambrosia melon (basically cantaloupe x10 in flavor), yellow watermelon, mint, lime, and agave nectar is refreshing and in that perfect place of not too sweet. Nothing saddens and repulses me more than the promise of a fruit, but a mouthful of sugar water. Yuck. This agua fresca completely hinges on the quality of fruit, so feel free to shake it up an pick whatever's best that day: red watermelon, honeydew, even berries if you'd rather. Just adjust the agave to taste and let it sit for a few hours to let the flavors mingle.
Enjoy!
Ambrosia Agua Fresca
3 cup yellow watermelon
5 cups ambrosia melon (or anything cantaloupe-y)
3 cups water (or to taste)
6 tablespoons agave nectar
3 limes, juice
4 sprigs mint
Combine the fruit in a blender and whiz until pureed. Strain, add the agave and lime, and whiz again. Strain into a pitcher and add the water one cup at a time, tasting with each addition to make sure it doesn't taste diluted. Toss in the mint and refrigerate for a few hows to let the flavors mingle.
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Some friends and I just experimented with "red vs yellow" watermelon, and teh yellow consistently stood up better in mixed fruit/veggie recipes... and the consensus is that, although it's sweeter than red, it blends well with tart fruit in salads like orange and kiwi.
Thank you Claire, for the Ambrosia Agua Fresca recipe. I must try it!
Also ---look again after all these years for a Pecos canaloupes! Drought and insurance & fuel cost kept this sweet melon away from stores
Link to Luke & Pecos--- http://www.texasescapes.com/Business/Luke-Brown-Seedless-Watermelons-and-Grocery-Store-Personalities.htm
But I've make cantaloupe ice and cantaloupe ice cream from fresh melons and it was fabulous. The ice especially.