What's in season in August?

Melons

Melons are a perfectly sweet way of keeping hydrated in the summer heat due to their high water component. So, they could not have come into season at a better time! The melon family comprises of watermelons, honeydew melons and cantaloupes, the kind we normally get in Malta. The cantaloupe also belongs to the same plant family as cucumbers and pumpkins.

Key Health Benefits:

• Hydration: Apart from helping you stay hydrated, the high water component in cantaloupes contributes to its low glycaemic content. This means the body will digest it slowly and it will not spike blood sugar levels, making it an ideal snack for people with diabetes.

• Electrolytes: Electrolytes in cantaloupes hold anti-inflammatory properties and contributes to a healthy diet.

• Beta-carotene: Cantaloupes are a higher source of beta-carotene than other fruits like apricots, oranges, peaches, and mangoes. Once consumed, beta-carotene is converted into vitamin A., which is highly beneficial for eye health, red blood cells, and the immune system.

• Vitamin C: One cup of cantaloupe contains more than the recommended daily intake of vitamin C. This vitamin contributes to the generation of blood vessels, cartilage, muscle, and collagen in bones. Vitamin C is also known to help fight off common cold symptoms.

Recipe: Melon Sorbet

Prep Time: 50 mins

Chill Time: 3 hrs

Total Time: 3 hrs 50 mins

Servings: 8

Ingredients:

• 5 cups diced cantaloupe (about 2 1/2 to 3 pounds)
• 2/3 cup sugar
• 1/2 cup water
• 1 teaspoon lemon zest
• 2 tablespoons light corn syrup
• 1/4 cup lemon or lime juice
• Pinch salt

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.

Method:

1. Cut the melons open, scoop out the strings and seeds and discard them. Cut off the rind and discard that as well.

2. Cut up each melon and, one at a time, purée in a blender or food processor until smooth. Set each puréed melon aside in a separate bowl.

3. Make a syrup by placing the sugar, water, and lemon zest in a saucepan over medium-high heat. Heat until the sugar has melted, and the mixture has come to boil.

4. Remove from heat and strain out the lemon zest.

5. Stir together the syrup, lemon juice, corn syrup, salt, and the puréed melon. Chill, covered with plastic wrap, for several hours or overnight.

6. Process in an ice cream machine via the manufacturer's instructions. The sorbet will have a soft texture right out of the ice cream maker. If you would like a firmer consistency, transfer the sorbet to an airtight container and place in a freezer for an hour or two. Once frozen, you may need to let it sit for a few minutes at room temperature to soften before serving.

Stay up to date with our what's in season posts - https://arkadiafoodstore.com/whatsinseason/

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