Friday, May 15, 2015

Melon Ribbon Bowls

Last Year's Post: Pan-Seared Tuna with Capers and Red Wine Sauce
Two Years Ago:  Orzo and Radicchio Salad

This is so simple I really can't call it a recipe - it's more an assembly technique.  I ran across a picture of the melon ribbons in a magazine and immediately loved the idea as a very pretty breakfast, brunch, or healthy dessert.  The whole concept revolves around an innovative technique for thin-slicing the melon to make ribbons.  Other than that, you're really just making a yogurt parfait.  The original recipe called for making an orange anise syrup, but I think that's overkill.  If you really want a little sweetness, just add a drizzle of honey.

To make melon ribbons, you cut the melon in half and scoop out the seeds, then cut it into quarters.  Carefully separate the flesh from the rind, then use a mandoline, vegetable peeler, or sharp knife to cut ribbons.  After that it's just assembly.  I was having so much fun with the process that I entirely forgot the mint garnish, but I think it still came out great and it was very delicious to eat.  Serve with forks, not spoons.

Melon Ribbon Bowls
Serves 4

The melon ribbons make a great breakfast, brunch, or healthy dessert.

1 ripe cantaloupe or honeydew melon (or a combination)
Vanilla Greek yogurt
Strawberries, raspberries, blueberries, or a combination
Honey (optional)
Sliced almonds for garnish (optional)
Mint sprigs for garnish (optional)

Cut the melon in half and remove the seeds.  Cut each half again to make quarters, then carefully slice away the flesh from each quarter in one whole piece.  Using a mandoline or vegetable peeler, make thin melon slices.

Divide the melon slices among four bowls, then top with yogurt, a sprinkle of granola, and a few berries.  Optional garnishes include a drizzle of honey, some sliced almonds, or mint sprigs.

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