Melons in the Summer

To me, there is nothing better than a perfect ripe cantaloupe.  I have withdrawal over the winter when I cannot get a decent one.  My other favorites are honeydew and watermelon. The melon is an ancient fruit.  The oldest European cookery book, written by the Roman gourmand Apicius in the first century, gives his recipe for melon with honey dressing.  That melon was probably a muskmelon, a large genus whose familiar members today include cantaloupes, crenshaws, honeydews, and Persians.  Both the muskmelon and the watermelon are believed to have originated in Africa.  Here is a beautiful and simple honeydew melon salad for summer.

Honeydew and Orange Salad

3 quarts honeydew melon balls (about 3 medium honeydew)
3/4 cup orange juice
1/4 cup orange-flavored liqueur
2 Tablespoons sugar
2 teaspoons grated orange peel
Fresh blueberries
Fresh mint sprigs

Place melon balls in a serving bowl.  Whisk together the orange juice, liqueur, sugar, and orange peel in a small bowl; pour over melon balls and stir. Refrigerate, covered, for 3-4 hours.  When ready to serve, garnish with blueberries and mint sprigs.  Serve at room temperature.  Serves 8-10.  (Since this is served at room temperature and makes a lot, it’s perfect to take to a summer potluck or picnic!)