Many people buy tropical fruits in supermarkets, and then often don’t know what to do with them – seemed like a good idea at the time! They are not local of course, but most of us like the odd banana. Strawberry Watermelon Smoothie (Short Girl, Tall Order) is an ideal way to use up a glut of berries too. Just 4 ingredients, and naturally sweetened with the fruit itself and plant-based yoghurt.
As melons grow on the ground, they are at higher risk of listeria bacteria, so treat like meat (wash hands before cutting, scrub with a produce brush then place in the fridge in a clean container, away from other foods. Refridgerate sliced melon (eat within a few hours).
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (fruit pips & seeds, dried fruits, nutmeg, fresh dough, chocolate, caffeine, alcohol and xylitol).
Melon Salad with Strawberries & Mint (Crowded Kitchen) is so pretty and colourful. It’s so easy to make too, using produce fresh from the garden.
Watermelon Lemon Mint Popsicles (Short Girl, Tall Order) are made with ripe juicy melon, real lemon juice and fresh mint. You can add optional agave, if the melons are not sweet enough. Use reusable ice-lolly moulds, rather than disposable sticks.
Melon Yoghurt Popsicles (Crowded Kitchen) use honeydew melon and coconut yoghurt. These feature refreshing hints of lime and mint. For best ethics, choose coconut milk not harvested by monkeys (Biona and Nature’s Charm are good brands). Also try the same bloggers’ Watermelon Berry Popsicles.