Today’s post is a Green Mountain oldie, but goodie, for our Martha Stewarts out there. It was originally published last summer by our chef.
Sometimes, no matter how conscientiously you pick out your produce, you end up with something that just isn’t delicious.
Twice this summer, I have carefully selected melons which were unblemished, seemed heavy and hollow, and then cut them open only to find they were just icky. The watermelon had a rubbery texture; the canteloupe was do
wnright crunchy and odd. The flavors weren’t what I’d expect from either of them, to boot.
As I pondered my weird watermelon, I glanced over to my new seltzer maker. I have fallen in love with this appliance, which I purchased after seeing how much it was enjoyed by the ladies at our healthy weight retreat. Drinking plain water just seems boring to me, and those tiny bubbles make all the difference in palatability.
Boom, the lightbulb appeared over my head!
I emptied my ice cube trays, cut the watermelon into large pieces, and put it in the blender. I pureed it, and it was suddenly delicious! I poured myself a glass of the resulting juice (a wonderfully refreshing summer recipe) and poured the rest into the ice cube trays. The canteloupe had the same fate, although it needed an assist from a little agave nectar to correct its flavor.
Now, when I want to “sexy up” my homemade seltzer or a lemonade, I’ll add a melon ice cube or two for a taste sensation. What a lovely fate for fruit that was initially headed to the compost pile!
How do you put lousy fruit to use?