Show up to the next backyard party you attend with a platter full of these and you will get quite a lot of attention. I did. The recipe (slightly adapted here) comes from Matt Armandariz’ new book “On a Stick” which I reviewed here last week. It seemed only fair that after reviewing it I should offer up a post or two so you can see fun and easy the premise is.
So easy in fact that I was unprepared for the disproportionate positive reaction they would inspired. And while we are on the topic, isn’t that just the way sometimes? You can toil for days on some kitchen projects only to get a tepid (albeit nice) response. “This cassoulet is delicious, did you know that Marcy just passed her first driving test? ” or you can spend 5 minutes prepping melon and putting it on a stick and hear “ Oh my God! This is amazing! What is in this? This is the best melon I have ever tasted! Quick lets hide the platter before those other people eat them all. Tell me everything that is in this. Marcy! You have to try this! Hurry! ”
Word spread fast and soon they were gone — leaving this physical world in favor of the place where legends reside. OK, so perhaps that is overstating their effect but understand that I only have the reaction they received the one time I made them to go off of here. You won’t really know for sure until you try them.
Once I told my girlfriends what it was they were eating their minds started racing. “ Oh! You could do this with tequila too! Oh, this would be perfect with pineapple and tequila or rum or….”
The fact that their minds went straight to cataloging all of the various possible fruit – alcohol possibilities should help you understand why I love them…
Mojito Melon Skewers
(Adapted from Matt Armandariz’ “ On a Stick “.)
This is what you will need:
- 12 sticks
- 1 honeydew melon, cut into 8 wedges
- 2 tbsp powdered sugar
- 1/4 teaspoon finely grated lime zest
- 1 cup lime juice (approx. juice of 6-7 limes )
- 8 sprigs mint
- 1 1/2 cups white rum
This is how you make it:
- Arrange melon wedges in an 12-by-8-inch baking dish.
- Make the mojito mix: Place all ingredients plus 1 cup water in a blender and pulse until mint is finely chopped.
- Pour the mixture over melon wedges and refrigerate 1 hour.
- Line a baking sheet with parchment paper.
- Pierce each melon wedge with a pop stick, and arrange in a single layer on a prepared baking sheet.
- Freeze 20 to 30 minutes.
- Serve cold.
(Note: the marinade can be reserved and used again for another day…just sayin’)