Cantaloupe juice is a terrific summer drink. Take a nice sweet, juicy and ripe melon and slice it in half. Use a melon scraper to turn the flesh into long strips. Donâ€™t go too deep to the tasteless rind near the skin. Place the melon strips in a pitcher and add any juice run-off from the melon. Add sugar water if necessary (usually is, unless you have really sweet melons) made by melting equal parts sugar and water until a syrup is formed and cool this down before using. Add the juice of a few kalamansi or a lemon to brighten the flavor, some water and lots of ice and serve in wide-mouth glasses with a spoon. Garnish with mint if youâ€™re feeling fancy. Brings back more childhood memories, doesnâ€™t it? So simple, so delicious and yet when was the last time you made some? One large melon should make four servings.
With melons nearing their summer peak in the Philippines, now is a good time to dig out that scraper from the back of your kitchen drawers. Here are some tips for a better melon drinkâ€¦ First, pick really good melons â€“ if they are mediocre your juice will really suffer. Second, wash the melons well before you slice into them. For some reason, local melons have a really earthy musk to them (soil or organic fertilizer?) that sometimes gets to the sliced fruit and the flavor and smell is off-putting to say the least. Third, slice the melons with a clean knife (not one with eau de garlic on it) and gently scrape out the seeds and membranes in the center cavity. Scrape the melon and transfer the strips into a clean bowl as you go.
Personally, I find only 1 out of 3 local melons to be truly delicious. Many are watery, lack flavor and sweetnessâ€¦ I guess thatâ€™s why a lot of sugared water is added in most cases. I like the dense, sweet and heavy melons and I havenâ€™t found a consistent source of them yetâ€¦ until then, I have to go with my hit and miss 1 out of 3 record. Cantaloupes are highly nutritious and relatively low calorie, they have tons of Vitamins A and C. Enjoy this melon cooler!