With melons of all shapes, sizes and colors at the market these days, melons are on my mind. Black Diamond watermelons, sugar baby miniature Black Diamonds, yellow fleshed watermelons and crispy critters along with musk melons such as cantaloupe, canary, holiday, snow leopard and French. The assortment is impressive and I have yet to be disappointed.
Call me a fool, but we came home with six melons last Sunday. Obviously, we have had some form of melon at nearly every meal this week.
I have always had an affinity for melons, so I tend to come up with all sorts of reasons and ways to eat this extraordinary member of the Cucurbitaceae family, though I don’t normally bring home so many melons at one time.
Melon slices with a fried egg. Melon balls as a snack. Tomato, watermelon salad and goat cheese salad with basil. Agua frescas. Bowls of melon for dessert. And then it begins again…
While writing the weekly farmers market newsletter each week, I search for interesting and fun recipes for our “Pick of the Week.” Last week’s “Pick of the Week” was, you guessed it, melons and, fortunately, I stumbled across this easy way to incorporate melons into a breakfast beverage–though it could equally make a healthy snack. All you need is a blender, a cantaloupe and some pantry basics including coconut water, a can of light coconut milk (this would be one of the only times I would recommend using the light variety), Greek yogurt and a few spices including cinnamon, nutmeg and cardamom.
I think you’ll agree that this Indian lassi is a colorful and refreshing way to start your day. And a good way to use up nearly half a melon. If you tend to procrastinate eating breakfast in the mornings like we do, this is easy to put down and not too filling but will definitely help you reach your daily requirements of medium chain fatty acids (thanks to the coconut milk), beta-carotene, Vitamin C and A and potassium and the coconut water is a natural electrolyte.
With so many healthful reasons and the heat of summer to boot, why not lasso this cantaloupe lassi as a cool and creamy way to start your day?
- 1 cup coconut water
- 1/2 cup light organic coconut milk
- 1/2 cup plain or honeyed Greek yogurt
- 2 cups frozen cantaloupe cubes
- 2 tablespoons unsweetened shredded coconut or coconut flakes
- 2 teaspoons honey if using honeyed yogurt, omit this honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- Pinch of salt
- Toasted coconut or hemp seeds for garnish
In a blender, combine all of the ingredients except the garnish and process until smooth.
Pour into two glasses, garnish as desired and enjoy.