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The Honolulu Advertiser
Posted on: Wednesday, August 28, 2002

Try melons with rice or in a salsa

 •  The time is ripe for melons

Jackson (Miss.) Clarion-Ledger

Sample this season's crop of melons using these recipes from food magazines.

Curried Rice Salad with Melon, Raisins and Peanuts

  • 2 cups long-grain rice
  • 1 and 1/2 teaspoons sal2 and 1/2 teaspoons curry powder
  • 3 tablespoons white-wine vinegar
  • 1/3 cup vegetable oil
  • 3/4 cup golden raisins
  • 1 cantaloupe, seeded and cut into half-inch cubes
  • 1 cup plain yogurt
  • 1/4 cup Major Grey's chutney
  • 1/3 cup unsalted roasted peanuts

In a large saucepan bring four quarts water to a boil, stir in the rice and the salt, stirring until the water returns to a boil, and boil the rice for 10 minutes. Drain the rice in a large sieve and rinse it. Set the sieve over a large saucepan of simmering water and steam the rice, covered with a folded kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. Transfer the rice to a very large bowl and let it cool to lukewarm. In a small bowl whisk together 1 1/2 teaspoons curry powder, vinegar, oil and salt to taste, add the vinaigrette to the rice and toss the mixture well. Stir in the raisins and the cantaloupe. In a blender blend yogurt, chutney, and remaining one teaspoon curry powder until the dressing is smooth, pour dressing over the rice mixture and toss the salad well. Chill salad, covered, for one hour. The salad can be made two days in advance and kept covered and chilled. Serve the salad sprinkled with the peanuts.

Serves 10 to 12.

— Gourmet magazine, June 1992

Watermelon Salsa

  • 1/4 cup fresh lime juice
  • 2 tablespoons (packed) golden brown sugar
  • 3 cups chopped, seeded watermelon
  • 1 cup chopped, seeded honeydew melon or cantaloupe
  • 1 medium cucumber, peeled, seeded, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup chopped fresh mint
  • 2 tablespoons finely chopped crystallized ginger
  • 2 tablespoons minced seeded jalapeno chilies

Whisk lime juice and sugar in large bowl until sugar dissolves. Add watermelon and all remaining ingredients; toss gently. Season with salt and pepper. (Can be prepared two hours ahead. Cover and chill.)

Makes about four cups.

— Bon Appetit magazine, July 2000

Melon Meringue Pie

For filling:

  • 1 medium cantaloupe, peeled, seeded and cut up
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • 4 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • Dash of salt
  • 1 large (10-inch) graham cracker pie shell

For meringue:

  • 3 egg whites
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla

In a blender or food processor, process cantaloupe pieces until smooth (you will have about 2 to 2 1/2 cups of pure melon). Pour cantaloupe into a mixing bowl; add sugar, cornstarch, egg yolks, salt, vanilla and melted butter or margarine. Mix with an electric mixer until well blended. Pour into pie shell and place on a baking sheet to catch spillovers; bake at 350 degrees for about 45 minutes or until knife inserted in the center comes out clean. Top with an even layer of meringue; bake for another 15 minutes.eringue: Beat egg whites until soft peaks begin to form; gradually add sugar then vanilla.

Note: The egg whites should be fully cooled if the meringue layer is evenly spread (not piled high) and cooked for 15 minutes at 350 degrees. Alternatively, you can use powdered egg whites or serve untopped pie with sweetened whipped cream.


Melon and Lox

  • 4 ounces thinly sliced lox
  • 3 tablespoons chopped fresh chives
  • 8 thin lemon wedges

Divide melon slices among plates. Top with lox. Sprinkle chives over. Season to taste with pepper. Place two lemon wedges on each plate and serve.

Serves four.

— Bon Appetit magazine, March 1997