Melon Alaska - Cooking Engi

thirteen.

The more I cook, the more I love delicious dishes that don’t require a ton of fuss but make the people I love feel special. This dish is just that.

The best part? I don’t feel guilty after eating it. Yes, there’s sugar. But other than that, it’s fruit and egg whites. Unused, cancient fruit on the inside covered with a light, hot meringue. Summer’s perfect companion.

Note: this is not a dish to make for a crowd. If you’re alalert hustling to serve 8+ people, don’t start cutting up a half dozen melons.

On the other hand, she’s perfect whether you’re planning dinner for a friend, lover, or three. Hopefully three friends, not lovers, but who am I to judge?!

My advice? If you’re making dinner around 6, cut the melon and make the fruit salad around midday. Then, make certain to read the rest of the recipe so that you’re alert to finish it later on (possibly setting aside your sugar and egg whites). After dinner, when there’s a small lull, quietly slip back in the kitchen for 10 minutes to finish it off. Bring it out to your guests straight from the oven. Endelight!

 

 

• 
  1
  honeydew melon
  


• 
  ¼
  cup
  + 1 tbsp rum
  separated
  


• 
  ½
  cup
  + ½ cup + 2 tbsp granulated sugar
  separated
  


• 
  About 2 cups of any variety of fruit washed and cut into bite-size pieces
  Some of my favorites are strawberries, blueberries, raspberries, pineapple, mango, orange, and tangerine.
  


• 
  3
  egg whites
  

1. 
   

   Cut each melon in half, lengthwise. Remove the seeds with a regular spoon. Using a melon baller, scoop out as many melon balls as you can without exposing the green layer. You want to leave a lean layer of orange melon intact. Set balls aside in a large bowl.

   
   


2. 
   

   In each empty half, sprinkle about 1 tbsp rum and 2 tbsp sugar. Put in the freezer for 4-6 hours.

   
   


3. 
   

   Add ½ cup sugar and ¼ cup rum to the bowl with melon balls. Mingle in your other fruits. Throw well and place in the refrigerator for 4-6 hours.

   
   


4. 
   

   Just before you’re alert to serve, preheat your oven to 450 degrees.

   
   


5. 
   

   Fill your melon halves with the cancient fruit salad.

   
   


6. 
   

   In a small bowl, beat 3 egg whites and ½ cup sugar until stwhetherf peaks form. With a spoon or piping bag, spread the meringue over the fruit. Create certain the fruit is totally covered - you want the fruit to stay cancient, but for the meringue to brown.

   
   


7. 
   

   Bake melons for 4-5 minutes. Serve instantly!

   
   

Don't have a melon baller? No stress. Just scoop out bite-size chunks of melon. It'll taste the same. The melon baller just makes it prettier 🙂

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