There’s a operating gag about honeydew on the Netflix animated sequence “BoJack Horseman.” In a string of jabs, the hapless melon is trodden on as “garbage fruit,” cantaloupe’s “dumb friend.”
Not with out good cause. Who hasn’t bitten right into a bland, watery dice of honeydew from the highest of an airport fruit cup stuffed largely with underripe melon?
But sinking your enamel into really ripe, devastatingly candy melon may be an ethereal consuming expertise. It’s a small however mighty pleasure that may be expanded even additional by turning your subsequent honeydew or cantaloupe into dessert. Melons aren’t typically utilized in sweets, however they need to be. Cream and sugar truly fortify what honeydew and cantaloupe have already got going for them: Their flesh is creamy when ripe, the place the juicy edges by the seeds are so tattered that they appear nearly milky and filled with fats.
Whether it’s jade-tinged honeydew dripping with cool nectar or orange cantaloupe that’s ripened to honeyed creaminess, melons are, in lots of elements of the world, a nexus of late-summer’s bounty.
In 1992, the South Korean snack meals firm Binggrae debuted a brand new product, Melona, a honeydew-scented ice cream bar that leaned into melon’s delicate taste. The pastel inexperienced and rectangular deal with was an prompt success, ultimately making its strategy to the United States in 1995, flooding ice cream coolers from Atlanta’s Buford Highway, the place Korean companies abounded, to the shores of Hawaii, the place Melona was particularly fashionable.
If you’ve by no means bitten right into a Melona (typically known as “melon bar” colloquially), then it is best to head to your nearest Korean grocery retailer and snag a field instantly. The texture will shock you: It’s softer than a fudge pop — much less icy. Creamy and stretchy and even a bit chewy, it melts gloriously, with the sort of tongue-coating gradual soften that’s attribute of the most effective kulfi and semifreddo. “Gelato on a stick” is how Binggrae describes it.
Most of all, it’s much less candy than many ice lotions within the States, aromatic with essence of honeydew (tasting as if it has been dipped in each honey and dew).
Similarly, these cheesecake bars rejoice melon for what it’s: a quietly fragrant fruit, filled with juice and untapped potential. Fresh cantaloupe purées right into a easy, fluffy pulp to taste a cheesecake base that doesn’t require baking, due to gelatin. For the smoothest texture and the most effective set, powdered gelatin first must be bloomed in water, turning it right into a translucent jelly, earlier than it’s whisked into scorching, scalded cream to dissolve utterly. Cream cheese helps ship voluptuous texture, whereas additionally lending savory steadiness and accentuating melon’s gentle, floral taste.
Recipe: No-Bake Melon Cheesecake Bars
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Get common updates from NYT Cooking, with recipe recommendations, cooking ideas and purchasing recommendation.