Our three favorite melons combine in perfect harmony with nutty granola and silky whipped cream for delicious Melon Trifles to end any summer meal.
Melon Trifles
Makes 6 to 8 servings
Ingredients
- MELON JELLY:
- 1 cup diced cantaloupe
- 1 cup diced honeydew
- 1 cup diced watermelon
- 1 tablespoon chopped fresh mint
- 2 tablespoons fresh lemon juice
- ¼ cup firmly packed dark brown sugar
- 2 tablespoons cornstarch
- WHIPPED CREAM:
- 2 cups heavy whipping cream
- ¼ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 4 ounces mascarpone cheese
- Hazelnut Granola (recipe follows)
Instructions
- For Melon Jelly: In the container of a blender, place all melons, mint, and lemon juice; blend until smooth. Strain mixture into a medium saucepan, reserving ¼ cup melon juice; discard solids. Add brown sugar to saucepan; bring to a boil over medium heat.
- In a small bowl, whisk together reserved ¼ cup melon juice and cornstarch. Whisk cornstarch mixture into juice mixture; cook, stirring constantly, until mixture has thickened, 2 to 3 minutes. Transfer to a heatproof bowl, and let cool. Cover with a piece of plastic wrap, pressing wrap directly onto surface to prevent skin from forming. Refrigerate for at least 1 hour.
- For Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat cream, confectioners’ sugar, and vanilla at medium speed until mixture has thickened and soft peaks form. Add mascarpone; beat until combined, about 3 minutes.
- Layer 3 tablespoons Hazelnut Granola, whipped cream, and melon jelly in serving glasses. Top with additional granola.
Hazelnut Granola
Makes about 4 cups
Ingredients
- 2 cups old-fashioned oats
- 1 cup chopped hazelnuts
- ½ cup unsweetened flaked coconut
- ½ cup sliced almonds
- ¼ cup firmly packed light brown sugar
- ¼ cup extra-virgin olive oil
- 2 tablespoons honey
- 1½ teaspoons kosher salt
- 1 large egg white
Instructions
- Preheat oven to 250°. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.
- In a large bowl, combine all ingredients. Spread mixture onto prepared pan.
- Bake for 1 hour and 20 minutes, stirring every 20 minutes. Let cool completely on a wire rack. Store in an airtight container in a cool, dry place for up to 2 weeks.
Notes
TIPS FOR CHOOSING THE PERFECT MELON
When buying cantaloupe or honeydew-type melons, your nose is the best indicator of the flavor that lies inside. They should have a strong, sweet smell and be firm to the touch. Watermelons rely on large amounts of sunshine and patience on the vine to develop their sugars. Look for melons with a flat, pale-yellow patch on one side (where they were sitting on the ground while growing). A melon that feels heavy for its size means it’s packed with juice.
When buying cantaloupe or honeydew-type melons, your nose is the best indicator of the flavor that lies inside. They should have a strong, sweet smell and be firm to the touch. Watermelons rely on large amounts of sunshine and patience on the vine to develop their sugars. Look for melons with a flat, pale-yellow patch on one side (where they were sitting on the ground while growing). A melon that feels heavy for its size means it’s packed with juice.
