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Appearance:
Oriental melons come in a wide range of colours and sizes, and are similar to
traditional varieties available in Manitoba. Texture and flavour also varies depending on
variety, and you will have to experiment to find varieties which suit your taste
preference.
Use and Preparation:
Prepare and use as directed in your favourite recipe, or eat fresh.
Melon Filled Crepes / Crepes
/ Frosted Sesame Melon / Melon in Port
| Melon Filled Crepes |
|
| 8 crepes (recipe follows) |
1 medium, Oriental Muskmelon or sweet melon |
| ½ cup (125 ml) frozen whipped dessert topping (thawed) |
½ cup (125 ml) lemon yogurt |
| 1 tbsp (15 ml) chopped pecans |
|
| Peel melon and cut into 8 slices, discard seeds. In a mixing
bowl fold whipped topping into yogurt. Spread about 1 tbsp (15 ml) yogurt mixture on
each crepe, then place a slice of melon in center of crepe. Roll up jelly roll style, and
place two filled crepes on each dessert plate, seam side down. Place a dollop of yogurt
mixture on top and sprinkle with chopped nuts. |
| Makes: 4-6 servings |
|
|
| Crepes |
|
| 1 ½ cups (375 ml) skim milk |
1 cup (250 ml) all purpose flour |
| 1 egg |
1 egg white |
| 1 tbsp (15 ml) sugar |
1 tbsp (15 ml) cooking oil |
| Dash salt |
|
| In a mixing bowl combine milk, flour, eggs, sugar, oil and
salt. Beat with a rotary mixer until well blended. Lightly grease a six inch (15 cm)
skillet using a pastry brush. Heat skillet until a drop of water sizzles when dropped in
pan. Remove pan from heat, and spoon 2 tbsp (30 ml) of batter into skillet. Lift and tilt
skillet around to spread batter evenly, then return to heat. When crepe is lightly browned
on bottom remove from pan. Repeat with remaining batter. |
| Makes: 16-18 crepes. |
|
|
| Frosted Sesame Melon |
|
| 1 large or 2 Oriental Muskmelon or small sweet melon |
1 cup (250 ml) cottage cheese |
| 1 tbsp (15 ml) honey |
1 tsp (5 ml) lemon juice |
| ¼ cup (50 ml) sesame seed |
1 egg white |
| 2/3- ¾ cup (200 ml) shredded coconut |
Scented geranium leaves or lettuce leaves |
| Peel melon, slice off top and scoop out seeds. In a mixing
bowl, blend together the cottage cheese, honey and lemon juice until creamy. Toast the
sesame seeds in a dry skillet, over low heat, tossing gently until golden brown. Stir
sesame seeds into cheese, then place mixture into melon cavity, then replace top and
secure with wooden picks. With a pastry brush, coat the melon all over with the lightly
beaten egg white. Carefully roll the melon in the coconut until completely coated. Chill
melon in refrigerator. To serve, slice melon into rings and place each ring on a large
scented geranium or lettuce leaf. |
| Makes: 4-6 servings |
|
|
| Melon in Port |
|
| 1 large or 2 small Oriental Muskmelon or sweet melons |
¼ cup (50 ml) sugar |
| 1 ½ cups (375 ml) port wine |
|
| Cut melon in half and remove seeds. Scoop out the flesh with
a melon baller and place in individual serving dishes. Sprinkle melon with sugar and pour
wine over. Allow to stand for at least 30 minutes, then chill well before serving. |
| Makes: 6 servings |
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