Best 3 Cantaloupe Or Honeydew Preserves Recipes
Indulge in a delightful journey through the world of cantaloupe and honeydew preserves, where vibrant flavors and endless possibilities await. From classic preparations that capture the essence of these summer gems to innovative twists that introduce exciting flavor combinations, this collection caters to every palate. Whether you prefer the sweet simplicity of a single-fruit preserve or crave the harmonious blend of cantaloupe and honeydew, these recipes offer a symphony of tastes that will tantalize your senses.
Dive into the timeless tradition of cantaloupe preserves, where the fruit's natural sweetness shines through in every spoonful. Discover the vibrant hues and luscious textures of honeydew preserves, a refreshing treat that captures the essence of summer. Explore the culinary creativity of cantaloupe-honeydew preserves, a harmonious fusion of flavors that creates a taste experience like no other.
Each recipe is meticulously crafted to guide you through the preserving process, ensuring success with every batch. Clear instructions, helpful tips, and variations provide a culinary roadmap for both experienced preservers and those new to the art. Whether you're seeking a classic addition to your breakfast toast or a unique ingredient to elevate your culinary creations, these cantaloupe and honeydew preserves are sure to become a staple in your kitchen.
Embark on this delectable journey and discover the endless possibilities of cantaloupe and honeydew preserves. From the timeless charm of traditional recipes to the innovative flair of modern culinary creations, these preserves offer a delightful adventure for your taste buds. Prepare to be captivated by the vibrant colors, tantalizing aromas, and exquisite flavors that await you.
CANTALOUPE OR HONEYDEW PRESERVES
Preserved melon with a hint of ginger. Probably one of the more unusual fruits to preserve, but delicious. Would make a special gift.
Provided by littleturtle
Categories Melons
Time 46m
Yield 9-10 serving(s)
Number Of Ingredients 6
Steps:
- Drop melon into boiling water.
- Let water return to a boil, then drain.
- Rinse with ice water, and let drain for 20 minutes.
- Spread the melon on a platter, sprinkle with alcohol and let stand for 15 minutes.
- Make a syrup by mixing 2 cups of the sugar with the cup of water.
- Add the ginger to the syrup and cook mixture over low heat, gradually adding the rest of the sugar.
- Add the melon to the syrup and continue cooking until melon becomes transparent.
- Remove the ginger.
- When mixture has cooled, place in jars and seal.
Nutrition Facts : Calories 361.1, Fat 0.1, Sodium 8.6, Carbohydrate 93, Fiber 0.5, Sugar 92.8, Protein 0.4
CANTALOUPE AND HONEYDEW GELATIN
The recipe for this cool jiggly treat, which comes from David Evans of Durham, North Carolina, can be made up to a day ahead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Number Of Ingredients 5
Steps:
- With a melon baller, scoop out melon (to yield about 8 cups). Spoon melon into a 9-by-5-inch loaf pan; set aside.
- In a small bowl, sprinkle gelatin over 1 cup cold water; stir to combine. Let stand until softened, about 5 minutes.
- Meanwhile, in a small saucepan, heat 1/4 cup water and sugar over medium, stirring, until sugar has dissolved.
- Remove pan from heat; stir in honey and softened gelatin until dissolved. Stir in 1 1/4 cups cold water. Pour mixture over melon in pan; place plastic wrap directly on surface and top with another loaf pan (to keep melon submerged).
- Refrigerate until gelatin is set, about 3 hours. To unmold, run a knife around edges; dip pan in hot water for 5 seconds, and invert onto a platter. Cut into slices, and serve.
Nutrition Facts : Calories 151 g, Fiber 2 g, Protein 4 g
CANTALOUPE IN HONEYDEW ALMOND SOUP
Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice. It makes a refreshing dessert.
Provided by Reem Kassis
Yield Serves 4
Number Of Ingredients 5
Steps:
- In a blender, combine the honeydew, sugar, almond extract, and almond milk and blend until very smooth. Chill until cold.
- Use a melon baller to scoop out balls of cantaloupe, or simply cut into small bite-size cubes. Keep chilled until ready to serve.
- To serve, pour ½ cup (4 fl oz. or 120 ml) of the honeydew almond soup into a shallow bowl and top with pieces of cantaloupe.
Tips:
- To ensure the best flavor and texture, select ripe cantaloupe and honeydew melons with a sweet aroma and no blemishes.
- For a smoother preserve, remove the seeds from the melons before cooking.
- Use a large pot or saucepan to prevent the preserves from boiling over.
- Stir the preserves frequently to prevent them from sticking to the bottom of the pot and burning.
- Test the preserves for doneness by placing a small amount on a cold plate. If the preserves wrinkle when you push your finger across them, they are ready.
- Let the preserves cool completely before storing them in airtight containers.
Conclusion:
Cantaloupe and honeydew preserves are a delicious and versatile treat that can be enjoyed on toast, crackers, or yogurt. They can also be used as a filling for pies, tarts, and other desserts. With a little time and effort, you can easily make your own homemade cantaloupe and honeydew preserves that are sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
