Cantaloupe melon with mint, sherry vinegar and walnut oil.

I LOVE cantaloupe melons, not only for their delicately perfumed flesh, but because they’re sooo pretty – sage green stripes on an eau-de-nil skin and apricot coloured inside. (I’m talking about European cantaloupes, which are also called charentais melons – apparently cantaloupe is what musk melons are called in the States – I’m sure musk melons would also work for this recipe)
The next recipe I’m putting up after this one isn’t vegan, so keeping my promise, here’s a vegan alternative for a posh starter. I first had this at a dinner at a friend of my mother’s about 18 years ago and it’s been a favourite ever since – so, thank you Julia 🙂
At the moment, cantaloupe melons are just coming into season, and they’re about £1 for a good sized one, or I saw 2 small ones in a £1 bowl on the market the other day. Sherry vinegar is usually cheaper than balsamic, and walnut oil is about £1.80 for a 250ml bottle (which usually lasts me for at least 6 months), so each portion should cost about 35-40p.

Ingredients
Cantaloupe melon, preferably a small one
Per portion, 1 teaspoon sherry vinegar and 2 teaspoons walnut oil
1or 2 finely shredded fresh mint leaves
A (very) few grains of salt – optional, but it does bring out the flavour.

Method
Mix the oil, vinegar and shredded mint leaves and set aside for 15 minutes.
If you have a small cantaloupe, cut in half horizontally and deseed. (If you have a large one, cut it in quarters along the length of the stripes, deseed and score a grid into the flesh, so that the dressing can ooze in and not spill all over the plate.) Dress and serve in a bowl.

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Melon, Mint and Cucumber Cooler

The melon I bought last week was sweet and flavoursome, but it had rather a grainy texture, so ¾ of it has just sat in the fridge…until today. It must have been getting the whizzy machines out that sparked me off.

Ingredients
Flesh of ¾ honeydew melon, chopped up
½ cucumber, peeled and chopped
5-6 fresh mint leaves
50 ml water

Method
In a liquidiser, whiz water, mint leaves and a few pieces of melon, then add the rest of the melon and cucumber, and whiz again.

Pale green, subtle, no sugar, no guilt and virtually no calories=heaven in a glass.