One fall day at the Bellingham Farmers Market, Nooksack 9 was offering Butterscotch melons, a deeply flavored variety of cantaloupe. Cantaloupe is something I’ve missed since moving to western Washington state years ago.
When growing up in Nevada, each year we got fresh cantaloupe grown in Fallon. Most of the world probably doesn’t think of Fallon, Nevada, when they think of cantaloupe, but I can tell you from experience that cantaloupe grown in Fallon has an exquisite flavor and texture.
I hadn’t seen any cantaloupe for sale at the Farmers Market before, so I pounced with enthusiasm. The melon smelled wonderful, and the flavor did not disappoint. It became the inspiration for today’s recipe. Spectacular!
- 2 Bosc pears (Full Bloom Farm, Lummi Island)
- 1 butterscotch melon (or cantaloupe) (Nooksack 9, Everson)
- ½ tsp fresh ginger, grated (Terra Verde, Everson)
- 2 tsp honey (Red Barn Lavender, Ferndale)
- Optional: 1 tsp apple cider vinegar (BelleWood Acres, Lynden)
- Peel the pears, and cut the melon in half.
- Using a melon ball cutter (or a small spoon). cut ball-shaped pieces out of the pears and the melon halves. Divide evenly into two dessert bowls.
- In a small bowl, mix the honey and grated ginger together to evenly distribute the ginger pieces. If you want to use the vinegar, mix that in as well.
- Drizzle half the honey mixture over each bowl of fruit, and serve immediately. If you have fresh mint available, use a sprig to garnish each bowl.