Friday, August 19, 2011
Recipe For Cool Summer Melon
Melon Balls with Greek Yogurt and Lemon Curd
½ Small Cantaloupe
½ Honeydew Melon
1 small slice seedless watermelon
A drizzle of honey
1 cup Greek yogurt
3 to 4 tablespoons lemon curd
1/2 teaspoon lemon zest
Ball the melons using the small end of the melon-baller. Drizzle with a little bit of honey and toss together. Whip the lemon curd and lemon zest into the Greek yogurt and store in the fridge until you are ready to use it. Place the melon balls into a fruit compote or bowl and top with the yogurt. Put a dollop of lemon curd on the top.
Option: You can sprinkle with blueberries or cranberries for more color. The yogurt and lemon curd topping also works really well with berries.
If you have lots of people coming for breakfast, brunch, or are using this as dessert with dinner, you can cut the melon balls the night before and mix the topping and just store it in the fridge until you are ready to use it. You family and friends will love melon served this way. Enjoy!
Jan Preus, Innkeeper, Chef, and Artist in Residence at the 1750 Inn at Sandwich Center, Sandwich, Cape Cod, MA