Melons freeze quite well. Simply remove the flesh from the rind, cut the melon into chunks and freeze them in a zip-top bag or other container. You can take them straight from the freezer to the blender for a quick smoothie.
Creamy melons, such as Crenshaws, make especially great drinks. This Melon Smoothie Recipe is so forgiving that you could omit almost any ingredient and still have a delicious, refreshing breakfast. Yield: 2 smoothies.
4 cups frozen melon chunks, such as cantaloupe
1/4 cup plain yogurt
1 tbsp fresh mint leaves
2 tbsp raw almonds
Juice of half a lime
1 tbsp honey (optional)
Water or milk (optional)
In a blender, combine the first five ingredients until thoroughly mixed. Add optional honey and water or milk a little at a time to your preferred sweetness and consistency. Serve melon smoothie chilled in chilled glasses.
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