I’m a fan of Tasting Table’s semi-daily food distractions via email and was intrigued by this recipe when it hit my inbox: Creamy Roasted Cantaloupe Pops
YUCK. All I can say is, I think this would be a great treat for my friends’ teething toddlers. Because it tastes like butternut squash baby food.
Roasted vegetables are underrated, and grilled fruit is a hallmark of lazy summer desserts. With Chicago (and the rest of the country) being in a major heat wave, I decided to forego 45+ minutes of a 400-degree oven and just grill the fruit.
They call it “earthy, creamy, sweet perfection.” I find the flavor to be the antithesis of summer. I can see this being scooped and served as a side dish to a pork chop as part of a gastropub’s autumn menu.
One thing I will take from this recipe is the technique. Pureeing fruit, mixing with sweetened condensed milk and freezing to form a smooth, sherbet-like frozen treat. I just won’t use a fruit that’s best enjoyed in its raw, unadulterated form.
If you really want to enjoy muskmelon (what my mom used to call it), the best way is simple: fresh sliced, with maybe a sprinkle of salt (the way my mom used to eat it).