Melon Ball Summer Stew
Don’t be intimidated by the nifty little melon ball-er. Using one is easy and fun and it’s somehow so rewarding to see those little melon balls falling into a bowl to form vibrant mounds! Even if there not perfectly round, they’re still perfect; each one a burst of fresh sweetness! This is the kind of food that actually makes you want to play with it – even if you’ve got your mother in the back of your mind telling you not to!
Now, mind you, you don’t have to make melon balls for this to be good. Cutting the melons into large dice would work just as well. It probably will shave a few minutes off the preparation time. But it’s fulfilling to engage in some kind of meditative process while you’re un-cooking. Something to keep you anchored in the moment. Something that will reward you with a more beautiful meal in the end. Because dining should also be a feast for the eyes. Ideally, it’s multi-sensory. We truly appreciate our food when it engages all of our senses and this recipe fits the bill – right down to the soft crunch of those little melon balls! I love to use all different types of melons for this one, to make it as colorful as possible – so it’s just as pretty to eat as it is healthy. Normally, I use cantaloupe, honeydew and canary varieties and the final product couldn’t be lovelier.
The high water content in melons makes this an especially refreshing meal. It’s the perfect antidote to a hot summer day. And dried culinary lavender lends a unique, subtle and flowery flavor to each spoonful. You’d have to have a serious aversion to melon, in general, not to fall in love with this soup. We all certainly love it here!
RAW VEGAN RECIPE: Summer Melon Stew
2 cups melon balls ( use different types of melons)
1/4 cup chopped fresh herbs such as mint, basil and cilantro
Juice of 2 limes
7 cups chopped watermelon
2 ripe mangoes, peeled and pitted
1 tablespoon culinary lavender
1/2 inch piece of peeled ginger, minced
2 cardamom pods
1. Put the melon balls, herbs and lime juice in a bowl. Toss together and set aside.
2. Put the watermelon, mangoes, lavender, ginger and cardamom in a blender and blend until smooth, tamping as necessary.
3. Spoon watermelon ‘broth’ into bowls and top with melon balls , dividing melon equally between servings.
4. Serve immediately or cover and refrigerate for up to 2 days. Serves 4.
