Summer Mocktails (p 20) - Healthful Elements

LAST CALLCantaloupeCantaloupe is a vitamin-rich superfruit that looks beautiful andtastes great. Half a cantaloupe will yield over 100% of both yourRDA of vitamin C and vitamin A. No wonder it’s the most popularmelon in America!Cantaloupes are best when they’re locally grown because they areallowed to ripen longer on the vine which yields a sweeter melon. Tomake sure you’re getting a ripe and juicy melon, use your senses:• sniff to get a sweet fragrance• press the blossom end - it should give a little• look to see that there is no green on the outer skin - a yellowishspot on the underside is ok• listen for the seeds to rattle when you shake itLike all fresh produce, be sure to take food safety precautions whenpreparing cantaloupe. Carefully wash the outer rind and refrigeratecut melon immediately. It should last for 5-6 days wrapped in plasticin the crisper drawer.Sweet Melon Salsa1 ½ cups finely chopped cantaloupe1 shallot, minced½ large green pepper, finely chopped1 Tablespoon fresh cilantro, minced1-2 hot peppers, seeded and finely mincedjuice of 1 lime (approximately 3 Tablespoons)1 teaspoon honey, turbinado, or brown sugar¼ teaspoon saltCombine all ingredients. Refrigerate for at least 30 minutes to allowflavors to blend.Recipe reprinted courtesy of Nancy O’Connor, Rolling Prairie CookBook.Cantaloupe is95%water¼ of themelon =50 caloriesand 0 fatAmericans eat9.5 lbsof cantaloupeper personeach yearAn averagesizedcantaloupeweighs3-4 lbs.Looking Search YouTube for unique to listen & ways watch to Herbie serve Hancock watermelon? perform his jazz www.watermelon.org.classic, Cantaloupe IslandJuly, 2008 27