Singing cantaloupe’s praises in a refreshing sparkler


Cantaloupe means singing wolf. Not the scene that jumps to mind when slicing open the dazzling melon. And yet, no secret. Slice open the word to find canta, “sing” in many a language, and loupe, “wolf.”

Apparently the melon is named after a town, which is named after the wolves who once serenaded its hills. 

Perhaps they were howling to that other orange orb, the moon. Perhaps they were singing of lost love, of melancholy. Perhaps they were praising the tasty fruit balls that littered the ground. 

Lovely, they must have yelped, and sweet. 

Cantaloupe is too bright, too fragrant, too cheerful to induce melancholy. Still, it’s good to know the melon has a poetic past. And — even in fall — a few more weeks of delicious future. 

——— 

MELON SPARKLER 

Prep: 10 minutes 

Cook: 2 minutes 

Makes: 3 drinks 

1/2 cup water 

1/4 cup honey 

4 teaspoons freshly squeezed lemon juice 

1 very ripe cantaloupe, about 2 pounds 

Sparkling water 

1 tablespoon heavy cream, optional 

1. Dissolve: Measure water and honey into a small saucepan or microwave-safe cup. Heat over medium until honey has dissolved, about 2 minutes, or microwave until honey has dissolved, about 1 minute. Stir in lemon juice. Let cool. 

2. Peel: Wash and dry cantaloupe. Using a sharp knife, halve cantaloupe along its equator. Scoop out seeds. Set melon halves, flat-side down, on a cutting board. Working from top to bottom, slice away the rind, exposing the bright orange melon. 

3. Juice: Cut melon into chunks, and drop them in the blender. Pour in honey mixture. Blend on low speed. (High speed yields more froth than juice.) Press through a fine mesh sieve; discard pulp. You should have about 2 cups juice. Chill. 

4. Mix: For each drink, fill a glass with crushed ice. Fill two-thirds with melon juice and one-third with sparkling water. If you like, add about 1 teaspoon heavy cream. Stir. Slurp.


Reader Comments ...


Next Up in Cooking and Recipes

This Buckhead grill was named the best 24-hour restaurant in Georgia
This Buckhead grill was named the best 24-hour restaurant in Georgia

Forget Waffle House. When it comes to finding the best restaurant open at all hours of the day, you have to look in Buckhead.  Delish magazine named the best 24-hour restaurant in each state. For Georgia, the winner was none other than R Thomas Deluxe Grill.  “If the beautiful decor isn’t enough to get you though...
Check yourself out in the interactive selfie mirrors at this new Midtown restaurant
Check yourself out in the interactive selfie mirrors at this new Midtown restaurant

Bytes’ main dining room. / Contributed photo A restaurant housed in a tech-focused space is open for business in Midtown. Bytes, a “digitally-infused” space at 848 Spring St., according to a press release, features three large LED screens in the main dining room, a 360 video-mapped private dining room and e-boardrooms...
Free gourmet all-you-can-eat lunch for 1,000 people today in Atlanta. Just show up.
Free gourmet all-you-can-eat lunch for 1,000 people today in Atlanta. Just show up.

Free gourmet all-you-can-eat lunch for 1,000 people at Sage Woodfire Tavern. Photo credit: JBR Marketing. Go hungry for a grand opening. To celebrate the opening of its third location, Sage Woodfire Tavern will host a ribbon cutting followed by a free all-you-can-eat gourmet buffet lunch with prime roast...
These three cookbooks went viral before the Internet existed
These three cookbooks went viral before the Internet existed

Not long ago, an editor reminded me, "A cookbook can't be everything to everyone." Has this always been true? My mind immediately flashed back to 1982's "The Silver Palate Cookbook," by Julee Rosso and Sheila Lukins. It was a comprehensive source for a generation of home cooks in America. More than three decades after it was published...
Rustic baked polenta with cheese and mushrooms is a tasty meatless dish
Rustic baked polenta with cheese and mushrooms is a tasty meatless dish

Sure, Meatless Monday may be a trendy slogan, but it recycles an old idea. I was reminded of America’s long history of dietary restrictions as I toured City Hall in Philadelphia. In a corridor by the Conservation Room, I spotted a black-and-white photo proclaiming: “Food Will Win The War. Don’t Waste It.”  During World...
More Stories