backyard adventure
marvelous melons BY KAREN MILLER
PHOTO BY DREAMSTIME:A41CATS
W
hen I posted the question on social media, “What’s your favorite summer food?” nearly every response included melons. Whether you prefer watermelon, honeydew, cantaloupe, casaba, or canary, all are at their best during the summer when they are ripe, sweet, and juicy. As a kid, my favorite way to enjoy watermelon was cut into enormous slices and eaten in the backyard with my younger brother, spitting the seeds into the grass. These days, melons are found on the menus of the most prestigious restaurants, served in many ways, and many of our food-savvy Amelia Islanders have their own special summer melon recipes. For local resident Michael Howerton, chilled melon soup is the perfect dish on a hot summer day. “I take cucumber, honeydew, yogurt, and jalapeno, and puree them in a food processor,” he says. “Then I chill the soup and serve it garnished with fresh mint.” Chef Michael Gass, culinary instructor at Fernandina Beach High School, is particularly fond of Thai Watermelon Soup. “Take the flesh from one medium watermelon and puree it with 1/2 cup candied ginger, 2 tablespoons fresh grated ginger, 2 chopped hot chiles, and a bunch of cilantro,” he says. “Add 3-finely chopped Granny Smith apples, chill, and serve.” For Marge Wilson, a summery Melon Birthday Cake was a divine surprise for her health-conscious friend. “It was a big hit!” she says. “I added yogurt with lime zest, raspberries, and blackberries. Totally fun, delicious, and gluten and sugar-free!” Jennie Stephens, owner of Red Otter Outfitters says her husband Ben makes a great Watermelon Martini. “Muddle a chunk (approx. one 2 in. by 2 in. cube) in a shaker to render at least 1/2 shot of watermelon juice. Add 1/4 shot of simple syrup, 3 shots of unflavored premium vodka, and ice” she says. “Shake with ice until mixture is ice cold. Moisten martini glass rim with a piece of watermelon and dip the glass into a mixture of sugar and salt (if you wish). Strain the liquid into the glass, garnish with a twist of lime or mint leaf, and serve.”
Cynthia Porter’s son-in-law is fond of grilled fruit, and cooks up all sorts of melons for family barbecues and pool parties. “He sprinkles the melon slices with fajita seasoning, and then places them on a hot grill. The sweetness of the melons and salty nature of the spice are so good on a hot day!” Fernandina foodie Lois Winkler is known far and wide for her Watermelon Tomato Salad, and is always requested to bring it to summer gatherings. “Combine 4 to 6 chopped tomatoes with the flesh of one medium watermelon, cubed, in a bowl,” she says. “Add a teaspoon of salt and toss. Mix 1/f4 cup olive oil and 2 tablespoons sherry vinegar together and pour over the tomato/melon mixture. Then toss in 1 cup crumbled feta cheese, mix gently, and serve.” So what’s my favorite melon recipe? I’m particularly fond of canary melons, which are similar to honeydew, but sweeter, like melon candy! I like to make Canary Melon Daiquiris by mixing 2 cups frozen canary melon cubes with a 6 ounce can of frozen limeade, 1 or 2 jiggers light rum, and enough cold water and ice to process in a blender until it’s thick and icy. It’s a great start to a summer picnic or party. I’m so glad summer is finally here!
80 AMELIA ISLANDER MAGAZINE • JUNE 2017
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