Aug 19 2009
Fragrant and sweet, local melon is hands-down one of my favorite things about summer. So when I arrived at the farmers’ market this weekend and was greeted by the perfume of melon, it was difficult to contain my excitement.
I could tell by the aroma that this melon wouldn’t last long; I could tell it was ripe, but it was almost bordering on overripe. In other words, it was perfect at that moment. To extend its life just a bit, I decided to turn it into a salad by adding the strawberries I picked up from the market, and some blueberries I had in the fridge. The mint came from my own garden, and the rest? Well, the rest of the salad simply came together by looking through my cupboards and fridge.
When I say this salad is simple, I’m not kidding. But I firmly believe that when you have superior produce, it does not need much adornment.
Simple Fruit Salad
1 medium cantaloupe
1 pint strawberries
1 c blueberries
1 tsp orange zest
2 T freshly squeezed orange juice
1-2 T runny honey (to taste)
2 T spiced rum
pinch of salt
2 T mint, cut into chiffonade
Using a melon baller, cut the melon and place pieces in a large bowl (you can also cut the melon into chunks). Half or quarter strawberries, depending on their size, and add blueberries to the salad. Add the orange zest and juice to the bowl.
Run the bottle of honey under hot water or microwave for 5 to 10 seconds. Pour honey and rum over the fruit, and add a pinch of salt. Stir carefully to mix. Garnish with mint.