Heavenly Honeydew Smoothie
Chilled fruit purees like this one are perfect for hot days, or anytime as a mid-day treat or as an appetizer or light dessert. I first had chilled fruit soup on a Caribbean cruise, and I liked it so much that I ordered it every night as an appetizer. Last week, my local market had huge honeydew melons on sale, so I bought one, knowing that we couldn’t eat it all, and with the intention of figuring out how to make fruit soup. I came up with two versions that I was happy with; one with ginger, and one without.
For some reason, Steve finds it more appetising as a drink rather than eating it with a spoon. So, no problem. I go with the flow and put it in a wine glass. And I still love it.
This version is the one without ginger. It’s the simplest one, is quick and easy to make, and will be enjoyed by almost everyone.
Start with a ripe, juicy melon. Honeydew melon is really pretty easy to prepare. Cut in half, scrape the seeds out of the middle into the garbage or compost, then cut the melon into smaller chunks; just to make them easier to handle. Use a sharp knife to cut away the rind.
Cut up the melon into smaller pieces to measure. Four cups is just about the right amount to fit into the blender. If you want to make more, go ahead and double the recipe, but then blend it in two batches so it doesn’t go over the top of the blender.
I didn’t have my juicer on hand, so this is the way I juiced the lime. First I squeezed as much juice as I could out of the half a lime. Then, I made my hand into a fist with my pointer finger bent up a little farther than the rest, and just stuck my fist into the middle of that lime and rotated it back and forth, pushing against the inside of the rind. It worked quite well 🙂 You will need 2 Tbsp, so if your lime isn’t very juicy, you may have to add some bottled lime juice to get to the needed 2 Tbsp juice.
I also needed the zest of half a lime. I must have been sleeping that day, since it is way easier to zest the rind before you juice it! But, there I was – trying to grate the rind of an empty lime half without taking my fingers with it.
Once you have your lime all zested, use a pastry brush or paint brush to get all that lime zest off the grater and into the blender.
Put the melon chunks in the blender, and add the lime juice and honey.
Start by pulsing the blender a few times to break up the chunks. Then run the blender on ‘liquify’ (med-high speed) for a couple of minutes. Serve in either two bowls, or in 3 wine glasses.
Perfect for a hot summer day, or any day you find a nice ripe honeydew melon. Chilled fruit puree can be served as a first-course soup, or in a wine glass for an appetizer or as an afternoon snack. It’s quick and easy to make, and is pretty, light and healthy. What more could you ask?
- 4 cups ripe honeydew melon, cubed
- 2 Tbsp lime juice
- zest of half lime
- 2 Tbsp honey
- Add all ingredients to blender.
- Pulse a few times to combine, then blend on med-high until smooth.
- Refrigerate at least an hour before serving (but serve on the same day).
- To serve, divide into two bowls or three wine glasses.