|Ginger Melon Fruit Soup|
In the summertime, we enjoy using the seasonal bounty of fruits and vegetables to inspire recipes for SCARBOROUGH INN Breakfasts and Afternoon Refreshment offerings.
Recently, I spotted a recipe for Honeydew Melon Fruit Soup in an issue of Family Circle magazine. The article stated that, “chilled fruit soups are perfect for hot summer days when you want something light.” I recall that fruit soup is popular breakfast fare in some European countries. It is a unique and delicious way to present ripe fruits with a bit of flair…and I love flair (aka trying something new).
Having a little cantaloupe and watermelon on hand, I decided to make my own version of fruit soup. Since melon can be juicy and colorful but mild-tasting, I decided to use Ginger Sauce as the base for the soup reasoning that the spicy heat of the fresh ginger would complement the sweet fruits. I used the Sauce recipe from the inn’s cookbook, Scarborough Seasons: Recipes from Family, Staff & Guests. Basically, it consists of honey, fresh-squeezed lemon juice, and grated fresh ginger. You can adjust this recipe to your taste, but use FRESH ingredients.
I put cubes of the cantaloupe and watermelon in the blender and whirled it until it was well mixed and pureed completely. Next, I added the Ginger Sauce and blended it again. The resulting soup is a beautiful coral color. If the color is not appealing, add some additional fruit – some of the same varieties if you have more, or something colorful (strawberries, raspberries) if you don’t.
This next part is very important. Chill the soup. This will allow the flavors to blend and the soup to chill. Do this the night before and you have a lovely, cool, and tempting first course for a summertime breakfast. I garnished my Ginger Melon Fruit Soup with some fresh blueberries. Oh. My. Goodness.
Try it and let me know what delicious options you create!
INNsider Tip: Ginger root is available in most grocery stores. Just peel it and grate it fresh for this recipe. Then wrap it carefully and store it in the freezer until next time.
Carol & Gus, Innkeepers
an Ocean City NJ Bed and Breakfast