Melons always remind me of my dad. I remember on several July fourths hopping into his truck and driving around until we found a farmer on the side of the road selling watermelons. We’d strap it in like a baby, and upon returning home, cut into it and eat ourselves silly. But not without several seed spitting contests, of course. He loved cantaloupe and honeydew, too. I can still see him smelling them to discern which one was perfectly ripe.
When I got the first melon of the season in my CSA share last week, I immediately saw my dad picking it up, feeling for density and smelling for sweetness. I figured I should make something special with it instead of being boring and cutting it into chunks. Since most melons have seeds in the center that when removed leave a convenient little hollow, I decided I should fill it with something. Thus, this recipe was born.
I made a thicker version of one of my typical breakfast smoothies (so it’s closer to a n’ice cream) and filled the hollow of each melon half. You’ll notice something a little unconventional in the n’ice cream though. It’s my secret weapon for getting more veggies in my day. It blends into the background without imparting any vegetal flavor. You’ll find the recipe below exactly as I made it though the add-ins are always optional. My go-to combo is hemp seeds, maca, and the contents of one of my probiotic capsules so feel free to use whatever you like. Also, purslane grows like crazy in our yard so those are some purslane flowers on top. And yes, I totally ate them 😉