by Toby Amidor in Healthy Recipes, July 19, 2016
by Dana Angelo White in In Season, June 26, 2014
Meat, fish, chicken and vegetables aren’t the only foods you can toss on the grill. Fruits like pineapple, strawberries and even watermelon are becoming more popular to fire up too. Here are three fun combinations you can try the next time you’re barbecuing.
Unless you have a grill basket, berries are easiest to grill when threaded on skewers. Here are the basic steps to follow for killer berry kebabs:
1) Choose your berry: Strawberries are largest and easiest to work with, but you can skewer blueberries and blackberries too.
2) Brush with a sweet flavor: Combine maple or agave syrup with lemon zest and a touch of a neutral oil (like canola or safflower), and brush on the threaded berries.
3) Select an herb: Complement the flavor of berries with mint, basil or lavender. Chop the herb and sprinkle it over your skewers before serving.
4) Grill over a low flame: Berries burn easily, so be sure to grill them over low heat.
Recipe to try: Grilled Strawberry Kebabs with Lemon-Mint Sauce (pictured above) Read more
by Allison Milam in Uncategorized, August 22, 2012
How you pick and store summer fruits can mean the difference between mealy disappointment and juicy perfection.
Buying: Turn to these antioxidant-packed fruits for a burst of sweet-tart flavor and vitamin C. When shopping for strawberries, raspberries, blueberries and blackberries, look for plump and well-shaped pieces that are brightly colored and firm.
Storing: Berries can be stored at room temperature for about 1 to 2 days. After that, get more mileage by keeping them in the fridge. Wash just before using and dry gently with a paper towel. Want to freeze berries? Use these tips.
by Toby Amidor in In Season, August 18, 2012
Oftentimes, we go to great caloric lengths to cool down, whether it’s slurping down a fluorescent margarita by the pool or downing a teetering ice cream cone. But it doesn’t have to be this way.
If there’s anything that melon’s good for, it’s cooling you down. And the refreshing capabilities of cantaloupe, honeydew and watermelon go far beyond the category’s prominent presence in fruit salad. On the contrary, melon does wonders in a salad, adds creaminess to a cool soup or can be transformed into something entirely unexpected. Melon fettuccini, anyone? Unlike other ultra-tangy, sugary fruits, melon serves as a foundation for bigger things. Seriously, the options are endless.
by Dana Angelo White in Farmers' Market Finds, August 5, 2012
- Food Network Kitchens' Honeydew Granita
This green melon is my 5-year old’s hands-down favorite. I’ve never seen anyone so thrilled when a fruit’s in season—she devours fresh chunks at breakfast and bedtime snack. As a mom, I’m happy that she enjoys a food filled with good-for-you nutrients. Though as a food lover, I’m happy to report that there are many other ways to enjoy the heavenly taste of honeydew.
What, Where, & When?
Honeydew is part of the muskmelon family, along with cantaloupe and person melon. This family is also known as netted melon; their skin looks like its covered with a thick, rough netting. Honeydew is very aromatic, but if they’re picked too early they won’t become as sweet and flavorful.
The oval-shaped melon has a smooth, cream-colored rind and green-colored flesh that’s bursting with sweetness. You can also find gold and orange honeydew varieties, with flesh colors described by their name, though they’re not as easy to find. These melons range from 4 to 7 pounds in size.
This scrumptious melon is thought to have originated in Persia and was also prized years later by ancient Egyptians. Today honeydew is grown in Mexico, California, Arizona, and parts of the southwest and is most abundant from late summer through early fall.
by Toby Amidor in Food News & Trends, Food Safety, November 9, 2011
After my weekly CSA delivery, I was prepared to write all about a gorgeous looking spaghetti squash that was in my share. But when I open the “squash,” I discovered that it wasn’t a squash at all, but a melon!
I put in a call in to my farmer (yes, proud to say I have her on speed dial); I wanted her to enlighten me – what was this bright yellow melon called? She introduced me to the Sun Jewel. This Asian variety (also called a Korean Yellow Melon) has pale yellow flesh that tastes similar to honeydew, but with more of a cucumber-pear flavor.
by Dana Angelo White in 5-Ingredient Recipes, August 25, 2010
- Is your melon safe?
The recent Listeria outbreak has made us aware that our food supply isn’t as safe as we may think. This isn’t the first time melon has caused illness or even death. Here’s a look at melon outbreaks and simple tips to keep your loved ones safe.
Past Melon Outbreaks
Sliced melon is no stranger to foodborne illness. It’s considered a potentially hazardous food, meaning a food that has the ability for bacteria to grow and thrive. One of the most memorable stories I can recall happened in 2000. A 2-year old girl fell ill and died after eating at a Milwaukee Sizzler. Although the girl never ate the E. Coli tainted ground beef, it was argued that the sliced melon she ate contained the bacteria. The alleged faux pas made during preparation was cross-contamination.
The recent outbreak of cantaloupe has shed light on the importance of keeping melon safe. As of today, 133 people have become ill and 28 have died throughout 26 states from Listeria-tainted cantaloupe. Although Jensen Farms in Colorado recalled the cantaloupes on September 14, symptoms of Listeria can take up to 2 months to appear. So the numbers can still go up through November.
by Dana Angelo White in Uncategorized, August 23, 2010
- Dana's 5-Ingredient Melon Soup
It’s been a hot and humid summer – cool off with this refreshing and light no-cook soup. It’s a snap to make, and has only 5 ingredients.
Get the simple no-cook soup recipes »
by Dana Angelo White in Farmers' Market Finds, August 12, 2010
- Grilled Watermelon Salad
Nothing says summer like biting into a wedge of juicy melon, from cantaloupe to watermelon to casaba. While simple snacking is tasty, we’ve got five more ways to devour this seasonal goodie.
5 more ways to love melon »
by Dana Angelo White in In Season, August 14, 2009
This dazzling lemon-yellow melon is new to my kitchen. After a taste, I am a loyal fan.
A relative of cantaloupe, casaba tastes similar, but not quite as sweet. One cup has less than 50 calories, 2 grams of fiber and more than 60 percent of your daily dose of vitamin C. Add to a fresh salad, wrap with thin slices of salty prosciutto, or for our frozen treats week, make a cool and refreshing batch of melon sorbet.
Recipes to Try:
Melon Wrapped in Prosciutto
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
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Growing up, I had a pet cat who was obsessed with cantaloupe. I was never sure if cantaloupe was acceptable feline fare, but she lived to be 14, so I guess it didn’t hurt. One thing I do know is that the cool, juicy melon is definitely good humans! Scoop some up now while it’s in season.
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