Watermelon a fantastic answer to the heat of summer. It’s more water than flesh, which helps with our thirst on a scorcher of a day.
When you first cut into the large green basketball, the perfume slightly resembles the popular pink hard candy but more real, an intrinsic part of summer permeating the picnic table.
The heart of the melon, which has the most intense flavor and tightly woven fibers, is my favorite. The pink sugary sand of the melon dissolves on my tongue and brings a cheeky smile.
This recipe, with the heat of the peppers and salt of the prosciutto, makes the melon the showpiece.Fire and Ice Melon Salad Serves 8-10 1/3 cup honey 1/4 cup white wine 1 tablespoon banana pepper 2 tablespoon red bell pepper 1/4 cup lime juice 1 tablespoon mint 1/2 teaspoon chili powder 1 pinch cayenne 1/2 each watermelon or Athena melon or both 6 ounces prosciutto 4 ounces feta cheese Sea salt to taste (start with 1 teaspoon)
In small sauce pan combine honey and wine. Heat slightly until dissolved.
Add peppers, chili powder and cayenne, mix until incorporated and let cool.
Stir in lime juice, mint.
Peel and large dice melons.
On a platter place melon, feta, peppers, prosciutto, drizzle with syrup.
Garnish with mint or basil.
Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother nature and the many growers in the Kansas City area.