delicious melon smoothie

Whenever I have melons, even though M. and I love them, there always seems to be quite a bit left over. So, I've gotten into the habit, whenever I cut into a melon, of placing a generous third of the melon (of whatever kind) into a ziplock bag in the freezer. Because melon is a soft fruit, I've never found it a problem to break the frozen melon apart, so it's easy. Chuck some in the freezer, some into a covered bowl in the fridge for breakfasts and snacking, and voila, no waste.

Then I discovered that nice ripe melon that is frozen makes a great element in smoothies. This is not revolutionary in any sense, but it's been a tasty, practical habit. I've been making peach-melon, strawberry-melon, avocado-melon smoothies all summer. Herewith, I share my secret. This recipe is not hard-and-fast at all. I often add yoghurt. Coconut milk yoghurt is especially nice. There is a passionfruit-mango flavor that, mixed with the ubiquitous banana and melon, makes for a nice "tropical" flavor.

Melon Smoothie (basic)


1 cup milk/unsweetened soymilk
1 ripe banana
1/4 teaspoon cinnamon
large handful frozen melon (I used a mixture of Cantalope and Catawba, what I happened to have on hand)
1 tablespoon agave nectar


Blend thoroughly in blender. If you add another fruit, adjust liquid.

M. and I are in the middle of packing for our move October 1st. Stay tuned for posts about our recent wedding and other much-belated news.