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Melons, including cantaloupe and honeydew, can be left out at room temperature so that they can ripen. Slices should be refrigerated, but you'll want to consume them within three to four days ...
You can also purée it for sauces, soups and drinks. It’s also delicious eaten raw in salads and desserts. Recipes: Melon Ambrosia, Morro Bay Pacific Gold Oysters with Melons and Cucumber Water. 16.
These 20 ultimate comfort foods can be prepared in large portions all at once and kept in the freezer for up to three months for a quick and easy heat-and-eat meal.
Cut the cantaloupe into large chunks and purée in ?a food processor. You should have about 2 1/4 cups ?(18 fl oz) of purée. Transfer the puréed cantaloupe to a bowl or measuring pitcher with a pouring spout. Add the simple syrup until the cantaloupe tastes quite sweet. Now dribble in the Campari until you can detect its flavor.
Melon soup is a soup prepared with melon as a primary ingredient. [1] Melons such as bitter melon, cantaloupe, crenshaw melon, honeydew (casaba melon) and winter melon may be used, [1] [2] [3] among others. Some melon soups are prepared with whole pieces of melon, and others use puréed melon. [2] Some are served hot, while others are served ...
Making a batch at home before the road trip allows you to control the ingredients. Plus, you can freeze and defrost them ahead of time. Try these healthy muffin recipes. Healthiest crunchy snacks. 22.
Melon soup – soup prepared with melon as a primary ingredient; Pinakbet – usually includes bitter melon, [2] and is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. [3] Stuffed melon – Turkish dish made of melon stuffed with meat and rice. [4] [5]
If you want to turn your frozen watermelon into a fun and easy dessert, you can freeze larger pieces or wedges and shave the frozen fruit into bowl using a Microplane grater for an almost-instant ...