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Melon in the middle of winter is usually a recipe for a hard, tasteless waste of money. At least that’s been my experience. So ordinarily I won’t even go near the melons unless it is high summer and you can practically smell them as you enter the front door of the market.
But wait! We now have Gold Canary Melons, a delicate, sweet variety imported from Brazil. As my produce sensei Robert Schueller says, “Follow Mother Nature and the season to where it grows and tastes wonderful, and that is how you enjoy melons in the winter.” This is the first year these melons have been available at this time, and they have a very short season, so when you see one in the store, get it right now. They run about $3.49.
A bright yellow exterior gives way to flesh that is the lightest hint of green. The taste is not as cloying as honeydew, but perhaps a cross between that and cantaloupe – refreshing, perfectly sweet, juicy and tender when ripe.
It’s wonderful to eat a wedge, and simply savor a melon variety that actually tastes good and sweet for this time of the year.
But you can also put it to use in a more sophisticated, yet easily made sorbet. If you use a simple freezing trick, you can have the sorbet scooped into the dessert dishes while the kids are still arguing over whose turn it is to clear the table.
Hey, don’t look at me! I’m in the kitchen whipping up sorbet in my food processor. You guys figure out who clears.
Use fresh rosemary for best results and flavor. Mince it finely.
Put the frozen melon cubes into a food processor.
Whirl the melon, agave and rosemary until it is thick and creamy.
Scoop it into a bowl and enjoy!
Recipe: 5-Minute Melon Rosemary Sorbet
Summary: Cut the melon and freeze it the day before, and then make this delicious, delicately flavored Melon Rosemary Sorbet after you’re done with dinner the next day. It will take only 5 minutes and a food processor.
Ingredients
- Half a Gold Canary Melon, seeded, skin peeled off and cut into chunks (about 3-4 cups chunks)
- 3 tablespoons agave sweetener
- 3/4 teaspoon finely minced fresh rosemary
- Garnish: a fresh rosemary sprig (optional but cute)
Instructions
- Place melon chunks on a plastic plate or tray in a single layer and freeze overnight.
- When you are ready to eat the sorbet the next day, place the frozen melon chunks in the food processor, add the agave and rosemary, and whirl until it comes together and begins to look like thick ice cream. You may need to add a tablespoon or more of water to help the process along. But don’t whirl so long that you make slush, though. Stop when it is just spoonable.
- Scoop into bowls and stick in a sprig of fresh rosemary.
- Serves 4-6.
Quick notes
Vegan, gluten-free, non-dairy, low-fat, fruit-filled…this baby has a lot going for it!
Preparation time: 5 minutes
Diet tags: Low fat, Gluten free, Raw, Vegan
Number of servings (yield): 4-6
Culinary tradition: USA (Nouveau)
Disclosure: Melissa’s Produce provided samples of the melon mentioned in this article. There was no expectation or requirement of endorsement. My opinions, as always, are my own.
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{ 2 comments… read them below or add one }
we just discovered canary melon recently and now is favorite over cantelope, my old love 🙂
Now who knew a melon could be so differently made. I will definitely give this a try.
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