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Melon Month

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Summer has arrived, bringing with it warm weather and fruit galore! July is National Melon Month and we thought to help get you in the spirit we'd share some of our favorite melon recipes. Be sure to check out our graphic fruit socks to help you get in the spirit!

Watermelon and Feta Salad

6 cups watermelon, cut into 3/4” cubes (roughly half a small watermelon)
1 1/2 cups goat’s milk Greek feta, rough chopped
1 cup Kalamata olives, pitted and halved
1/4 cup basil leaves, cut chiffonade (tiny thin ribbons)
3 tablespoons olive oil
1 tablespoon balsamic vinegar

Prepare the ingredients for the salad. To mix the vinaigrette, whisk the balsamic into the olive oil until emulsified. 20 – 30 minutes before serving, toss the ingredients together and lightly dress the salad. Serve garnished with basil leaves.

Watermelon Cupcakes

Makes 2 1/2 dozen

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
3 eggs
1 dram (1 teaspoon) watermelon flavoring oil
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 – 16 ounce container (about 2 cups) sour cream
Food coloring (optional)

6 tablespoons unsalted butter, softened
1 dram (1 teaspoon) watermelon flavoring oil
1 tablespoon lemon juice
3 tablespoons milk
5 to 6 cups confectioners’ sugar
Food coloring (optional)

To make the cupcakes: Preheat the oven to 350 degrees and line to muffin pans with cupcake liners.

Sift the flour, baking soda, baking powder, and salt together in s small bowl; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each addition and scraping the bowl as needed. Stir in the watermelon flavoring. Add about a third of the flour mixture and beat on medium speed until just mixed. Add half of the sour cream, beating until just mixed. Repeat this process with the remaining flour mixture and sour cream. Add color as desired.

Place two tablespoons batter into each cup of lined muffin pans and bake at for 20 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it.

Allow to cool completely before frosting.

Honeydew and Watermelon Mousse

(adapted from this recipe, serves 4-6 people)
For the watermelon mousse:
1 cup (250ml) watermelon puree (I used approx 1/8 of a watermelon, rind removed, chopped and pulsed in food processor until smooth)
2 tsp powdered gelatine
1/8 cup cold water
1/4 cup sugar
2 tsp lemon juice
1/4 tsp pure vanilla extract
1/2 cup cold pouring cream

For the honeydew mousse:
1 cup (250ml) honeydew puree (I used approx 1/4 of a ripe honeydew, rind removed, chopped and pulsed in food processor until smooth)
2 tsp powdered gelatine
1/8 cup cold water
1/4 cup sugar
2 tsp lemon juice
1/4 tsp pure vanilla extract
1/2 cup cold pouring cream
Prepare the watermelon mousse first; place gelatine and cold water in a small bowl to allow the gelatine to soften. Place watermelon puree in a medium saucepan with sugar and lemon juice and heat on low until the sugar dissolves completely. Add softened gelatine to the mixture, heat and stir until the gelatine dissolves completely. Remove from the heat and chill mixture in fridge until it reaches around room temperature and is starting to thicken. Whip cream in a large mixing bowl to soft peaks. Add vanilla to watermelon mixture and then fold whipped cream until all the lumps are removed. Pour into 4-6 individual serving glasses and chill in the fridge until set, at least 45 mins.

Prepare the honeydew mousse; repeat same steps for watermelon mousse but with honeydew puree. Pour over the top of set watermelon mousse and chill until set or overnight. To serve, top with fresh watermelon and honeydew pieces.

Thank you Tastespotting for all the wonderful recipes!