Start to finish: 3 hours, 50 minutes (50 active)
Servings: 4
3 cups coarsely chopped honeydew melon, plus 1/2 cup small cubes honeydew melon
2 to 4 tablespoons fresh lime juice
3 cups coarsely chopped seedless watermelon, plus 1/2 cup small cubes watermelon
2 to 4 tablespoons fresh lemon juice
3 cups coarsely chopped cantaloupe melon, plus 1/2 cup small cubes cantaloupe melon
1/4 cup plus 2 tablespoons orange juice
Traditional garnishes:
1/2 cup chopped strawberries
1/4 cup sour cream
Fresh mint leaves
Savory garnishes:
1/2 cup crushed tortilla chips
1/3 cup crumbled feta cheese
1 small serrano, sliced thin crosswise
In a blender combine the coarsely chopped honeydew with 2 tablespoons of the lime juice and blend until finely pureed. Taste and add more lime juice if necessary. Transfer to a bowl, rinse out the blender and add the coarsely chopped watermelon and 2 tablespoons of the lemon juice. Blend until finely pureed; taste and add more lemon juice if necessary. Transfer to a bowl, rinse out the blender and add the coarsely chopped cantaloupe, orange juice and 1 tablespoon lemon juice. Blend until finely pureed; taste and add more lemon juice if necessary. Transfer to a bowl. Chill all three melon purees for at least 3 hours.
To serve: Remove the purees from the refrigerator and stir each one (the water in the melon will separate out as it sits). Spoon or pour equal amounts of each puree into each of four bowls and garnish with either the traditional or savory garnishes.
Nutritional information: 194 calories; 30 calories from fat; 3 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 56 mg sodium; 41 g carbohydrate; 3 g fiber; 35 g sugar; 4 g protein.
Sara Moulton, Associated Press
