CANARY MELON SORBET

Before last week I had no idea what a canary melon was. No surprise they’re aptly named, since like a canary they’re about the most brilliantly yellow thing you could imagine. But it’s inside these waxy oval vessels, whose bizarre shape resembles a dinosaur egg as much as any fruit, that the magic is found. The succulent, juicy interior imbues the standard melon flavor profile with refreshing notes of pineapple and delicate sweetness.

The idea of creating a sorbet with them came naturally, as a chilly treat to enjoy during these increasingly hotter days is all I want. I’m still shocked that I never knew about these melons before, but I honestly should have come to expect that from Sprouts already where I found these. They always have fresh produce and a very diverse selection, so I can always count on finding something new and high-quality. The recipe for this is simple and straightforward, so I encourage you to make this refreshing chilled treat and to have fun experimenting with a new fruit!

Thanks to Sprouts for sponsoring this post! As always, all opinions are my own.

Serve 4-6

4 cups/24 oz canary melon, cut into 1-inch cubes and frozen

1 cup unsweetened coconut cream—I used Sprouts brand

¼ cup granulated sugar

2 tsp fresh lime juice

pinch kosher salt

Toasted coconut flakes, for garnish

Method

Place a large sealable container in the freezer so it can chill as you make the sorbet.

Working in batches, add half of the frozen melon to a food processor, along with 1 1/2 tbs sugar, 1 tsp lime juice, and the tiniest pinch of salt.

Pulse the ingredients a few times to break up the melon pieces, then process until smooth and creamy. Taste the sorbet, and depending on the sweetness of the melon, add the remaining ½ tbs of sugar, or a little bit more if needed.

Transfer the sorbet to the chilled container and place back in the freezer. Repeat the blending process for the second half of the ingredients, again adding more or less sugar as needed.

Add the second half of the sorbet to the chilled container and mix everything together. The sorbet should be firm enough to enjoy right away. If not, you can place it in the freezer for 1-2 hours to firm up slightly before serving. Garnish with toasted coconut and enjoy.