By Erin Walgamuth:
Ok, I just have to say I HATE THIS WEATHER….there, I feel better. I don’t want to do much of anything when it’s this hot, especially cook! Well, no matter how miserable it is outside we have to eat right? The only thing that appeals to me these days is anything cold, hence this recipe. I feel a bit strange even calling this a recipe because of its ridiculous simplicity, but here goes.
We change up the herb for this combo depending on our mood, but my favorite is the basil. Feel free to add other ingredients if you like, such as thinly sliced red onion, cucumber or chilled shrimp (you might want to add a bit of salt if you include any of these items).
Stay cool….oh what I wouldn’t give for a nice rain storm!
This recipe is easily doubled or tripled.
You will need a 1”melon baller
Prep time is about 5 minutes
Makes 1 ½ cups
Serves 2 as a side
½ of a ripe cantaloupe, seeds removed
Juice of one lime, about 2 tablespoons
2 teaspoons of honey or to taste, I use Clover honey
2 teaspoons of finely minced fresh basil, mint or tarragon or to taste
Use the melon baller to scoop out as many balls as possible. Put melon balls in a serving bowl.
Put lime juice and honey in a small bowl and whisk with a fork to combine well. Add minced herb to the lime juice and whisk with a fork to combine well.
Pour juice over melon balls. Use a spoon and gently toss the lime and herb mixture with the melon balls to combine.
Cover serving bowl with plastic wrap and refrigerate melon balls until chilled, or serve immediately.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.