I am a firm believer of eating seasonal foods. It makes sense because seasonal foods are at their peak, in terms of harvest and flavor. They are also usually at their freshest and cheapest on the market. It is a win-win situation for both the consumer as well as the producer.
One of the first signs of spring at the grocery stores are the appearance of melons, berries, and asparagus. This past week, cantaloupes and strawberries were on sale. I could not pass it up. I picked up a huge cantaloupe that looked like it was ready to be eaten and a punnet of strawberries.
The cantaloupe was from Guatemala. When I cut open the melon, I was surprised by the color of its flesh. It was a deep orange color, almost like a mix of orange and red. It reminded me of blood oranges though not as deep. The flesh is really fragrant, succulent, and very sweet. I can’t wait to go back and get another one to make ice cream or sorbet.
I decided on a simple fresh fruit salad combined with strawberries and mint this time. Since both fruits are on the soft side, I added toasted sliced almonds for texture. I actually had this Cantaloupe Strawberry Salad for lunch and enjoyed it thoroughly.
- ½ cantaloupe
- 2 cups (400g) strawberries, hulled and cut into quarters
- 2 tbsp lemon juice
- ½ cup (115g) low fat vanilla yogurt
- ¼ cup (25g) sliced almonds, toasted
- 1 tbsp thinly sliced mint leaves, optional
Scoop out seeds from the cantaloupe. Scoop out little balls of flesh using a melon baller.
Combine cantaloupe and strawberries in a large bowl. Add lemon juice and vanilla yogurt. Mix well.
Sprinkle almonds and mint leaves on the top. Serve immediately.
Let’s put the kettle on, it is time for tea!
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