Scarlett WFragole E Melone Al Porto (Strawberries and Cantaloupe with Port)
February 27th 2008 10:51
Fragole E Melone Al Porto (Strawberries and Cantaloupe with Port)
About Cantaloupe
Cantaloupe refers to two varieties of muskmelon, which is a species in the family Cucurbitaceae (a family which includes nearly all melons and squashes). Cantaloupes are typically 15 – 25 cm in length and are somewhat oblong, though not as oblong as watermelons. Like all melons, cantaloupes grow beest in sandy, well-aerated, well-watered soil that is free of encroaching weeds.
2. The North American cantaloupe, common in the United States and in some parts of Canada, a different member of the same muskmelon species. It is named reticulates due to its net-like skin covering. In Australia and New Zealand, it is called rockmelon due to the rock-like appearance of the skin of the fruit. It is called a spanspek in South Africa, where it is harvested during the summer months October through February. It is a round melon with firm, orange, moderately-sweet flesh and a thin reticulated light-brown rind. Varieties with redder and yellower flesh exist but are not common, and they are not considered as flavourful as the more common variety.
About Wild Strawberries
Herbaceous plant with small, white, 5-petaled flower, 3-parted leaf, and familiar fruit; flower white, radially-symmetrical, 5 petals, ½ to 1 inch broad, on separate flower stalk; fruit drooping on long, slender, stalk, much smaller than commercial strawberry.
The fruit ripens in late spring or early summer. Much smaller than commercial strawberries, it takes long to collect, but tastes much better. Stuff yourself with wild strawberries, collect them to use on cereal, in pancakes, oatmeal, fruit salad, sauces, or other desserts. They’re so good, they’re the symbol of perfect excellence.
INGREDIENTS
Serves 6
2 small cantaloupes
1 cup wild strawberries
24 large strawberries
2 cups white port
3 cups sweet sparkling white wine
1 lemon, juice
¼ cup superfine sugar
fresh mint leaves
½ cup crushed ice
1. Scoop the flesh out of the cantaloupes using a melon-baller.
2. Place the balls of cantaloupe in a salad bowl with the wild strawberries.
3. Slice the large strawberries in half and add to the bowl.
4. Add the port, sparkling wine, lemon juice, sugar, and mint leaves and chill in the refrigerator for at least 2 hours.
5. Add crushed ice just before serving.
Tips:
Serve this refreshing dessert to a finish a meal on hot summer evenings.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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