The Basics: Cantaloupe

The Basics. Cantaloupe. How to Make Melon Balls. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist Editorial Director Game Day Tailgating Modern Southern Socials Southern Hostess Recipes Parties Menu Planning Birmingham AlabamaCooking Essentials

The Technique


The sweet flavor of ripened cantaloupe makes it an ideal fruit to serve guests when entertaining. Use it with irresistible combinations such as Melon & Prosciutto With Fresh Herb-Spinach Pesto for a lovely salad or accompany with watermelon & honey dew for a trio of good taste. Once you learn the technique for making melon balls, you won’t serve cantaloupe any other way as it adds a beautiful style element to recipe presentations. While the season can vary region to region, Texas cantaloupes can emerge as soon as mid-May if winters prove to be mild & planting takes place a little early. When choosing a cantaloupe, it should have a sweet fragrance at the blossom end that slightly gives when pressed. Take note of the exterior of the melon as it should have a golden cast to it – not green & a distinctive thick, coarse netting over the surface. It should feel heavy for its size. Cantaloupe with any portion of the stem still intact is an indictor that the melon was picked early so it will not offer that desirable sweet flavor. Learn how to properly prepare cantaloupe for use in a host of recipe applications.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining Brand FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Remove Seeds From Cantaloupe

Cantaloupe is a refreshing fruit to serve when entertaining & the peachy tone offers beautiful color when a soft, pastel palate is desired. If recipes call for portioning the flesh into melon balls, look to Cooking Classics: Melon & Prosciutto With Fresh Herb-Spinach Pesto for pointers on how to complete the task. However, the seeds must be removed before the cantaloupe can be styled for serving. Learn how to take care of this important step quickly & efficiently.

The Basics. How To Seed A Cantaloupe How To Make Cantelope & Proscuitto With Fresh Herb-Spinach Pesto By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Modern Southern Socials Game Day Entertaining Birmingham Alabama Writer Pastry Chef Food Stylist Southern Hostess Southern Recipes How To Make Melon Balls

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

 Rinse the melon under cool running water. Slice it in half using a chef knife by resting the stem end over a large cutting board. Working with one half at a time, insert a spoon at the edge of the flesh & ring the circumference of the center containing the seeds. Remove the seeds with the spoon. Tidy the interior of the fruit by using the spoon to shape & smooth the surface. To slice the cantaloupe into wedges, invert the melon half so it rests level over the board & cut it down the center from the stem end to the blossom end. Slice each piece into quarters.

The Tune
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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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