- 1 medium cantaloupe
- 1/2 lime’s juice (about 2 Tablespoons)
- 1/3 cup of greek yogurt
- 1/2 tsp minced ginger
- 5 large ice cubes
- 1 Tbsp honey
I have no idea why, but these wisps of summer heat here in New York have been making me crazy homesick! Maybe it was missing SXSW, or hearing of UT’s student rally against sweatshops, or reading tweets about breakfast tacos, but hot dang. I’m missin’ my home state.
So when I caught a glimpse of these rotund melons in the market, I had to stop myself from buying 10, especially a little before in-season (three is way more reasonable, right?).
The sight of the fruit creates an overwhelming sense of home that knocks me on my feet, and plucks me up as my five-year-old self. I’m back in the grocery aisle beside my dad, watching him carefully decide which cantaloupe to bring back to the family in our kitchen. He slowly, seriously picks up each melon with weathered hands, sensing for sweetness, through the same small nose I inherited. Tilting his head toward me, he states, “This is the one.” Yep, I adore cantaloupe juice, but I’m not sure if it’s the sweet flavor or association that draws me in.
Probably the latter!
But don’t let that deter you from deeming the recipe delicious; I think I’d fall for it despite all the memories attached. The lime and yogurt add a tanginess which contrasts well with the sweet melon and honey. *Edit: forgot to post the nice spicy ginger. And it’s ridiculously refreshing! Nice for pretending I just did an intense workout that drained me of water and nutrients. (Also, as far as the yogurt goes – my friend has been downing kefir like crazy, and I’m tempted to switch it out with the yogurt next time I make the recipe…Or are they the same thing? Thoughts?)
1. Carefully cut off the rind, half, and scoop out the seeds. (Discard, or…? Roasted cantaloupe seeds anyone?!)
2. Blend all ingredients together, until nice and smooth.
3. Drizzle a little extra honey on top. Garnish with a grin.
I shared this with Gluten-Free Friday.