Try some of these great melon recipes for a healthy and refreshing treat!!!!

STRAWBERRY & MELON SALAD - www.food.com

Ingredients:

1/2 cup lemon yogurt

1/4 teaspoon lemon juice

1/8 teaspoon cinnamon

4 cinnamon tortillas

1 leaf lettuce

2 cups watermelon balls

2 cups cantaloupe balls

1 cup strawberry, halved

• In small bowl, combine yogurt, lemon juice and cinnamon. Blend well.
  

• Just before serving, line tortilla shells with leaf lettuce. Arrange 1/2 cup watermelon balls, 1/2 cup cantaloupe balls and 1/4 cup strawberries in each shell. Drizzle with yogurt mixture; garnish as desired.
  

WATERCRESS & WATERMELON SALAD - Tamara Stimpson

This recipe comes from "Sundance Resort" in Utah where many celebrities go to relax and renew themselves at the spa!

Ingredients:

2 cups medium diced seedless watermelon

1/4 cup toasted walnuts

3 bunches watercress greens, ends trimmed

1/4 Gorgonzola or blue cheese, crumbled (could also substitute feta)

Vinaigrette:

1/2 cup fresh orange juice

1/2 tsp minced garlic

2 tbsp honey

1/2 tsp chopped fresh mint

1/4 cup apple cider vinegar

3/4 cup canola oil

1/4 cup extra virgin olive oil

Salt and pepper to taste

• Whisk all the vinaigrette ingredients except oils, salt and pepper in a small bowl.  Combine olive and canola oils and while whisking, slowly pour into orange juice mixture.  Season with salt and pepper and set aside.
  

• When serving, combine watermelon, nuts, and watercress in a large bowl.  Add just enough vinaigrette to coat the greens.   Serve onto plates and top with cheese!
  

MELON & MUSCATEL - Makes a wonderful dessert!

Ingredients:

1 cup sugar

1 1/2 cups water or 1 1/2 cups fruit juice

2 tablespoons lemon juice

2 tablespoons vinegar

1 teaspoon ground ginger

4 cantaloupes

1/4 watermelon

salt

pepper

2 tablespoons muscatel or 2 tablespoons port wine

mint, for serving

• In a small saucepan, place the sugar, water, lemon juice, vinegar, and ginger. Heat to a boiling, stirring well.
  

• Continue boiling for about 5 minutes, then strain syrup through a fine sieve or cheesecloth into a bowl. Cool.
  

• Meanwhile, de-seed the cantaloupes and watermelon. Using a melon baller, collect balls and place in a large bowl. Sprinkle with salt and pepper, then sprinkle on the muscatel.  Toss gently.
  

• Pour syrup over melon balls and refrigerate for several hours before serving.
  

THREE MELON SOUP - www.food.com

Ingredients:

2 cups orange juice, freshly squeezed

1 1/2 cups cantaloupes, peeled and finely chopped

1 1/2 cups crenshaw melon, peeled and finely chopped

1/2 cup fresh lime juice

1/4 cup honey

2 tablespoons sugar

2 tablespoons fresh mint, minced

2 cups asti spumante sparkling wine (or other sparkling white wine)

1 cup watermelon, peeled, seeded and finely chopped

fresh mint sprig (garnish)

• Puree orange juice,cantalope, crenshaw melon, and lime juice in food processor, in batches if necessary.
  

• Mix in honey, sugar and mint.
  

• Pour puree into a nonmetal container.
  

• Add wine and watermelon and mix well.
  

• Cover and refrigerate several hours or overnight.
  

• Garnish each serving with a mint sprig
  

266 Ashworth Road  .  Zephyr, ON  .  L0E 1T0    905.830.4521    steve-lisacooper@coopersfarm.ca