Recipes for Crenshaw Melons Fresh Raw Whole

Ingredients

• 1 Crenshaw melon, past its expiration date but still safe to consume
• 1 cucumber, peeled and sliced
• 1 red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cut the Crenshaw melon in half, remove the seeds, and scoop out the flesh.
2. Slice the melon flesh into bite-sized pieces.
3. In a large bowl, combine the melon pieces, cucumber slices, red onion, and chopped mint leaves.
4. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
5. Pour the dressing over the melon salad and toss gently to combine.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.
7. Serve the Crenshaw melon salad chilled and enjoy!

Ingredients

• 1 Crenshaw melon, past its expiration date but still safe to consume
• 1 banana
• 1 cup Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon honey
• 1 cup ice cubes

Instructions

1. Cut the Crenshaw melon in half, remove the seeds, and scoop out the flesh.
2. Slice the melon flesh into smaller chunks.
3. In a blender, combine the melon chunks, banana, Greek yogurt, almond milk, honey, and ice cubes.
4. Blend on high speed until smooth and creamy.
5. Pour the smoothie into glasses and serve immediately.
6. Enjoy the refreshing Crenshaw melon smoothie!

Ingredients

• 1 Crenshaw melon, diced
• 1 red onion, finely chopped
• 1 jalapeno, seeded and minced
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the diced Crenshaw melon, red onion, jalapeno, lime juice, and cilantro.
2. Season with salt and pepper to taste, and mix well.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Serve as a dip with tortilla chips or as a topping for grilled meats.

Ingredients

• 4 Crenshaw melons, peeled and seeded
• 1 cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 cloves of garlic, minced
• 1/4 cup fresh mint leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions

1. In a blender, puree the Crenshaw melons until smooth.
2. Add the cucumber, red bell pepper, red onion, garlic, and mint leaves to the blender and blend until well combined.
3. Transfer the mixture to a large bowl and stir in the olive oil and red wine vinegar.
4. Season with salt and pepper to taste.
5. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
6. Serve chilled and garnish with additional mint leaves if desired.