How to: Cut Honeydew

So I realize that we're heading into fall in full-force right now, but I have a step-by-step tutorial that I really want to share with you.

I love melons. I think that you get a lot of bang for your buck when you buy them. There was a watermelon that I bought this past summer, and while my husband and I ate it every day, it still lasted us for 10 days. I followed Iowa Girl Eats' suggestion on how to cut a watermelon, and it was extremely helpful.


Today I thought I'd share with you how to cut honeydew...by far my favorite melon!

Start by slicing it in half and scooping out the seeds.

Then slice into wedges and cut off the skin.

Finally cut into your desired size of pieces. One inch cubes are my favorite.

Pretty simple, huh?
Enjoy!

Lime-Scented Mango-Strawberry Salad

I love fruit. I mix strawberries with my Greek yogurt in the mornings. I add frozen bananas to my delicious Green Monsters. I snack on clementines like it's my job. By the way, how cool would it be if I got paid to eat food? I'd be one happy career lady, that's for sure. I.must.figure.out.a.plan.

Anyway, I always love a cold, refreshing fruit salad. I think fruit salads can really balance out a menu. I asked around on some online message boards for a fruit salad recipe - I REALLY didn't want one with whipped cream (don't get me wrong, I do love that stuff!). Someone suggested this recipe, and I'm so glad they did. It tastes like summer!

Source: All You - Lime-Scented Mango-Strawberry Salad

Ingredients:
3/4  cup  sugar
2  teaspoons  grated lime zest
1/4  cup  fresh lime juice
3  cups  trimmed, sliced strawberries (about 2 lb.)
3  cups  peeled, diced mangoes (2 to 3 large mangoes) - I used frozen, diced mangoes

Directions:

Combine sugar and 1/3 cup water in a small saucepan and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until sugar has dissolved, about 3 minutes. Remove from heat and let cool. Stir in lime zest and juice; let cool to room temperature.

Mix strawberries with mangoes in a large bowl. Add syrup and gently stir until well mixed. Refrigerate at least 30 minutes or until ready to serve.

Honey-Berry Compote

I made this dish during the summer, and it was wonderful. My husband enjoys having well-balanced meals, so I tried looking for a great fruit side-dish that we could incorporate into our dinners. Between the two of us, this lasted us for a few dinners! I found the following recipe in The Better Homes & Gardens New Cook Book.

Ingredients:

i/2 cup orange juice

1/4 cup honey

2 cups halved green seedless grapes

2 cups fresh blueberries

2 cups fresh halved strawberries

2 cups fresh raspberries

Directions:

1. For dressing, whisk together in a small bowl the orange juice and honey.

2. In a large serving bowl, mix together grapes, blueberries and strawberries. Gently stir in dressing. Cove and chill for 2-4 hours.

3. Just before serving, stir in the raspberries. *These berries are far more delicate than blueberries and strawberries, and will lose their texture if chilled too long in the dressing.