It's a recipe that I've made once before when we had some friends over for brunch, and people really seemed to like it, so I thought I'd go for it again. (Plus, it's quick, easy, and fairly cheap - things I definitely enjoy when making food for a crowd.)
Allow me to explain:
I have NO idea what I was doing during what became the freezeframe image for this video. But... HOORAY!
So, yeah... This is, once again, a recipe from The Smitten Kitchen. You can find it on her website, here. (Because it's a pretty simple recipe, I'm not going to type it all out, here.)
Here are the basics that you need:
- 4 cups of assorted melon (I went for watermelon and cantaloupe)
- Some lime juice
- 1 tablespoon of cilantro
- 1/2 - 1 teaspoon of chili powder
- Some Cotija cheese
- Some course salt
- Toasted/salted pepitas (which are what's "inside" a pumpkin seed)
The hardest part of this whole process is getting the melon into bite-size pieces. Well, that and - depending where you live - finding the Cotija cheese and the pepitas. But, around here in Minneapolis you can get Cotija cheese either as a chunk or as crumbles. (As you probably saw in the first video, I went for the crumbles.)
The pepitas can be ordered online, if you need to go that way, but I got mine from the bulk section of my local grocery store. The last time I made this salad, I used raw ones and toasted them myself. This time, I picked some up right across the produce section from the melons and the cilantro.
So, here we have photos of balling melons, which is really the main piece of work:
|Here's how exciting it looks to use a cookie scoop as a melon baller.|
|Recommendation: If you have a cutting board that is grooved for meat, it's also good for cutting juicy fruit. (Not the gum.)|
Bonus to using a melon baller: I really kind of love the designs you get in the melon rinds.
Feel free to ooohh and ahhh, at any point.
And, since this is a really easy recipe, this all goes directly into the bowl you'll be serving it in.
Then you add in all of the other stuff. Which, honestly, is just a whole lot of dumping things together.
So, instead of just showing you the final photo, here's the wrap-up video, first:
Now, with not quite a month of summer left - and watermelon at its freshest of the year - why not try a new way of eating it? (The Smitten Kitchen and I would never steer you wrong!)
Oh - And if you're wondering what to do with all that juice that builds up in the watermelon rind while you're making melon balls, here's one recommendation:
|After all, it's basically a giant bowl/cup, right?|
How've you been? Any cooking questions come up while I've been gone? Let me know if there's anything I can try to answer!