I dispatched it tonight. I have a long history of violence toward melons…well at least since July 4, 2005, when I did in a watermelon. Yeah, that one there. It had it coming, let me tell you…just sitting there in the bin, all stripey-like…and when I thumped it, it made that nice round “thunk” sound. I could tell it was guilty. Guilty of juicy deliciousness. I knew then it was curtains for that melon. And not even cuteness can save your melon in my kitchen. I’m ruthless when it comes to curcubits…they can kiss their rinds goodbye.
Okay, but seriously, here’s what happened to the World’s Cutest Little Melon.
Yes, that’s right…it got creamed. It never knew what bit it – I mean hit it.
1 sherbert melon, fully ripe
1/2 c. heavy cream
1/4 t. vanilla
2 T. powdered sugar
2 T. slivered almonds
Halve the melon horizontally. Cut a small slice off the bottom so it will sit flat. Remove the seeds with a spoon. Scoop out the flesh, chop finely and reserve. Toast the almonds until lightly browned and crisp in a small skillet or toaster oven, watching carefully to see that they don’t burn.
Whip the cream until soft peaks form, then fold in the vanilla, powdered sugar and melon. Turn the cream mixture back into the melon shells. Top with almonds and sprinkle with a little more powdered sugar.