Drain, wash well. Cover in strong salt water and let stand overnight. 10 m; Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
DIRECTIONS.
allspice. 10 m; Ready In. Strain through a fine-mesh strainer into a clean bowl. Cook in plain water until soft; drain; put in syrup made of vinegar, sugar and cinnamon. Cook over medium heat, with enough water to cover by at least an inch, until boiling. Combine all the ingredients in a food processor or blender and process until smooth. Each bite goes like this: the cardamom is the first to say hello. Place watermelon into serving bowls; sprinkle with spice mixture. The smoother, the better.
Prep. Cut up the cantaloupe, sprinkle with spices. I had just cut up a cantaloupe I received in my CSA box and was munching away when I decided to look up recipes for cantaloupe, in case I didn’t eat it all in one sitting. Taste for …
Eat.
Cook in plain water until soft; drain; put in syrup made of vinegar, sugar and cinnamon. Cover in strong salt water and let stand overnight. Tweet.
Cantaloupe (fresh from the farmer’s market), check. SPICED CANTALOUPE : 6 c. white sugar 3 c. water 1 1/4 c. vinegar (scant) 3 tsp. Cantaloupe in a Cardamom-Spiced Syrup August 8, 2016 by Chelsea 4 Comments I’m going to keep this short today, as I just flew back from across the country and am suffering from a slight amount of jet lag. Pin 284. So Mel posted this cantaloupe recipe and I happened to have all those ingredients on hand. This is brilliant! Drain, wash well. Place all of the ingredients (minus the saffron and additional cardamom) in a high speed blender and whirl away until smooth and creamy. Spices, check. Spiced Cantaloupe.
Cut cantaloupe into strips about 1 inch wide and peel off outside. 2 cups diced assorted melon, such as cantaloupe, honeydew or watermelon (or use any fruit you like) 1/2 cup plain or vanilla low-fat or nonfat yogurt; 1/4 teaspoon nutmeg; 1/4 teaspoon mace; 1/8 teaspoon clove; 1/8 teaspoon cinnamon; Orange zest (about 1 tablespoon) and juice (about 3 tablespoons) Directions. Boil until transparent. You guys.
Bring to a rolling boil.
But back to the cantaloupe!
Cut cantaloupe into strips about 1 inch wide and peel off outside. Cold pack cantaloupe with 3 to 4 allspice in each jar and pour in syrup.
Rinse lentils well. Then reduce heat to a simmer, and continue to cook until lentils are tender, about 25-30 minutes. Actually…I don’t have any cardamom, so I just used the salt and paprika. Home > Recipes > Fruit > Spiced Cantaloupe. salt 1 1/2 tbsp.
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