Mango is in season!
I think skinless grapes have a special place in fruit heaven, because they are just too epic, especially in this recipe. Who doesn’t love chilled fruit cocktail from the can? A whole lot of people do, so imagine those same fruits instead of being soggy and overly sweet, being fresh, vibrant, and crunchy. Not to mention dripping in a mango melon sauce instead of corn syrup? That’s what’s happening in this post, homemade fruit cocktail.
You all have Khadene form smile Jamaica to thank for this recipe. She contacted me about going on the show and doing something cool and refreshing for summer. I suggested my lemon mint fruit salad and then she suggested including mango in some way because it’s currently in season. I thought what a great idea. I then took it a step further and decided to dedicate this month to mangos.
When it comes to being in season, its summer, melons and mangoes should be cheap and in abundance. The only ‘expensive’ item in this recipe would be the grapes. However don’t leave them out. For me a skinless grape is the trademark of the fruit cocktail we grew up eating from the can, and this recipe would not be the same without them; time consuming to peel but worth it.
The mango sauce is on another level of awesome. In the sauce, the mango completely overpowers the melon, but you can taste a subtle melon undertone (I think because I know it’s in there I taste it). This mango sauce would be perfect over ice-cream. As a matter of fact, this entire fruit cocktail would pair perfectly with ice-cream. I will be on smile Jamaica on Wednesday July 6th around 7:30am Jamaican time showing everyone how to make this fruit cocktail. Happy cooking!
Ingredients (printable recipe)
1 cups melon juice
1/3 cup sugar
2 cups Watermelon balls
2 cups Cantaloupe balls
2 cups Honeydew balls
1 cup skinless Grapes
- Using a melon spoon make as much balls as possible from the watermelon, honeydew and cantaloupe, place in a bowl
- Once you have made as much balls as possible, scoop out all the remnants of the all the melon in a blender and blend, strain the melon juice and set aside. You should have about 1 cup of juice.
- Remove the skin from the grapes by dipping them into boiling water for 30 seconds then immediately dunk into an ice bath to shock them, carefully peel the skin away. Place into the same bowl with the melons and store in the refrigerator
- Peel and slice away as much of the flesh from the mango as possible.
- In a saucepan combine, melon juice sugar, juice of one lime and the mango slices
- Boil until the liquid is starting to resemble light syrup, there will be red residue on top from the melons and the mangoes will be very soft
- Place the entire thing into a blender and puree until smooth
- Return to the stove top and cook a little more until it becomes very thick
- Allow the mixture to completely cool
- Once the mango melon sauce is cool pour over the melon balls and coat evenly
- Serve chilled