The Complete Idiot's Guide to Juicing - Ellen Brown [44]
Nature’s Lucky Trick
Melons grow on long vines and have been cultivated for more than 4,000 years, although the now-popular honeydew is a recent hybrid. The fact that we have them is a trick of nature called a false berry.
The actual fruit of the vine is the pesky seeds we discard when we eat the melon. The luscious flesh is the accessory to the seeds.
Names for melons change from continent to continent. What we call a cantaloupe is dubbed a musk melon in most English-speaking countries, and our honeydew is a White Antibes in Europe.
Cantaloupe, Blueberry, and Cherry
½ cantaloupe
2 cups blueberries
1½ cups cherries
½ banana
1 TB. blueberry jam
2 cantaloupe slices for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
272 calories
9 calories from fat
1 g fat
0 g saturated fat
4 g protein
68 g carbohydrates
1. Peel cantaloupe and cut into 2-inch cubes. Rinse blueberries. Rinse and pit cherries.
2. Push cantaloupe, blueberries, and cherries through the juicer, and process until juiced. Pour juice into a blender, and add banana and jam. Blend for 30 seconds. Stir well, and pour juice into two glasses.
3. Serve immediately, garnished with cantaloupe slices if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, discard cantaloupe seeds, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add banana and jam along with other ingredients.
Wrong Spin!
Cantaloupes have been known to carry salmonella bacteria on their rinds, and this bacteria can be transferred to the flesh when the melon is cut. Always wash a cantaloupe with soap and water and rinse it well before cutting it open.
Cantaloupe, Apricot, and Carrot
½ cantaloupe
6 fresh apricots
2 carrots
½ cup dried apricots
2 slices cantaloupe for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
193 calories
9 calories from fat
1 g fat
0 g saturated fat
4 g protein
47 g carbohydrates
1. Peel cantaloupe and cut into 2-inch cubes. Rinse and halve apricots, and discard stones. Scrub carrots, discard tops, and cut into 2-inch lengths.
2. Push cantaloupe, apricots, and carrots through the juicer, and process until juiced. Pour juice into a blender and add dried apricots. Blend for 30 seconds, and pour juice into two glasses.
3. Serve immediately, garnished with cantaloupe slices if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, discard cantaloupe seeds, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add dried apricots along with other ingredients.
Pulp Tidbits
The modern American cantaloupe is a new kid. The W. Atlee Burpee Company developed and introduced it in 1881 under the name “Netted Gem” because the rind resembled a type of netting.
Spiced Cantaloupe and Pear
½ cantaloupe
3 pears
½ cup silken tofu
Pinch of ground cinnamon
Pinch of ground allspice
2 cinnamon sticks for garnish (optional)
Serves 2
Prep time:
less than 10 minutes
Each serving:
216 calories
9 calories from fat
1 g fat
0 g saturated fat
3 g protein
54 g carbohydrates
1. Peel cantaloupe and cut into 2-inch cubes. Rinse and quarter pears.
2. Push cantaloupe and pears through the juicer, and process until juiced. Pour juice into a blender, and add tofu, cinnamon, and allspice. Blend for 30 seconds. Pour juice into two glasses.
3. Serve immediately, garnished with cinnamon sticks if desired.
Variation: To pulp this recipe in a blender or food processor fitted with a steel blade, discard cantaloupe seeds, core pears, and cut all ingredients into pieces no larger than 1 inch. If using a blender or food processor, add tofu, cinnamon, and allspice along with other ingredients.
Wrong Spin!
While any of the species of pear listed in Chapter 2 will work for this or