Best Pine Melon Crush Recipes

PINE MELON CRUSH

Steps:

• Peel the fruits, cut to size and pass through the juicer.
• Pour the mixture into a shallow tray and freeze until semi solid.
• Break up with a fork.
• Refreeze until solid again, then break up with a fork again and place in serving glasses.
• Serve with a spoon.

RED LENTIL AND BARLEY SOUP

Steps:

• Heat oil in a large saucepan over medium heat.
• Add onion, carrots, celery, and garlic.
• Cook, stirring frequently, 5 minutes.
• Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
• Remove and discard bay leaves before serving.

DIABETIC FRIENDLY PORK BABY BACK SPARE RIBS IN SAUCE

Steps:

• Heat pan, add oil.
• Brown ribs on all sides.
• SIMPLY add canned tomatoes, red wine vinegar, chiili flakes and chicken broth; bring to a boil.
• Reduce heat, SIMMER uncovered for 1 - 1/2 hours (I did 1/2!); meat will almost fall off the bone
• NOTE: meat should not be pink near the bone re doneness.
• NOTE: The sauce should reduce to half; if started to look like it will get dry, can always add some water to top it up.
• ENJOY!

FROZEN MELON WITH CRUSHED RASPBERRIES AND LIME

Steps:

• Blend melon in a food processor or blender until completely smooth; you should have about 4 cups purée. Transfer to a 9-by-4-inch loaf pan (or a shallow baking dish, if you have space for it in your freezer).
• Add 1/2 cup lime juice and 2 tablespoons sugar and stir to blend; season with more lime juice and sugar, as needed. The mixture should be fairly tart and sweet. (The sweetness dulls once the mixture is frozen, so stay on the sweeter side now.) Place in freezer and let freeze until completely solid, anywhere from 2 to 4 hours, depending on your freezer.
• Once the mixture is frozen, use a spoon or fork to scrape the frozen melon into a fluffy pile of ice. If it becomes soft or melty when scraping, place it in the freezer until it's solid enough to scrape again.
• If serving immediately, lightly pack some of the ice into serving glasses or bowls. (If not, transfer the ice to a resealable container and freeze until ready to serve. The frozen melon can be prepared up to 2 weeks ahead; if scraped, it might need a little re-fluffing before serving.) Top each serving with raspberries and use a spoon or fork to crush them into the ice. Top with more ice, followed by a bit of lime zest, and then a little sumac and flaky salt, if using.