A daring recipe for the young at heart.
- 1 cup cantaloupe (roughly a quarter of a full sized cantaloupe)
- 1 large ripe banana (or two to three small bananas)
- 1 drop mint oil or 15-20 fresh mint leaves
- 1 teaspoon dried thyme
- ½ teaspoon vanilla powder (or 1 drop vanilla extract, unsweetened)
- 1 pinch cinnamon
- ½ cup water (give or take a little)
Directions & Notes:
When buying cantaloupe search for an unbruised melon that has a little give in the skin. Squeezing these melons takes some finger strength, but it should have a slight squish if you give it a good squeeze. If there is no give, then it is under-ripe. If it is squishy without much effort, it is very over ripe. It seems to be much more common to find them very under ripe and hard. Leave it on your table for a couple of days if you can only find them under-ripe.
Cut cantaloupe and half and scoop the seeds out of the part you are about to use. If you're saving a piece for later, leave the seeds in that piece to keep it fresher. When scraping out the seeds, try to leave as much as possible of the soft part of the cantaloupe that is next to the seeds. That part is very sweet and delicious. Put the seeds and rind in your compost when you're finished.
If you do not have a compost, but do have a yard or a garden, consider digging a few holes during a season where the ground is somewhat soft and disposing of seeds and rotten vegetables or fruit there. I do not recommend putting rinds or citrus peels in a hole in the ground because they take a very long time to decompose this way and build up fast.
Put your ingredients together in the blender and pulse until broken up, blend on low until it appears to be blended, blend on high for a short time, and then serve. Recipe serves one or two people. For a cold smoothie, use frozen bananas.
If the mint or thyme is overly strong for your taste, add more cantaloupe and banana and blend further. Or, if you're not a huge cantaloupe fan, consider using two bananas per one cup of cantaloupe. For some, adding a pinch of salt will greatly improve the flavor.
Thanks for reading.
~ Raederle Phoenix