Melon with Blackberries and Pistachio

melon and blackberries

Melon with Blackberries and Pistachio – or ‘melone a palline con salsa di more e pistacchi’. It sounds so much more sophisticated in Italian, doesn’t it?

I can’t remember a time in my childhood when I had cantaloupe, not even once. Come to think of it, I don’t recall a time when I had blackberries or pistachios growing up either. Fruit for us meant a can of fruit cocktail or an apple (on the rare occasion, an orange) in the toe of our Christmas stocking. Fruit, especially fresh fruit was a splurge. I am convinced that this is the root of my obsession with having a big bowl of fresh fruit on my counter for grab-and-go ease. For me, fresh fruit is still a treat that I will happily eat in place of dessert. Convincing my kids that fruit is a dessert alternative when a bowl of chocolate, equally as large as the fruit bowl, also occupies my counter is another story.

Needless to say, my kids turned their noses up at this dish when I tried serving it as their dessert. They all loved the taste, but it can’t compete with chocolate — at least in their minds. I can’t really blame them, what kid wants to ‘waste’ their dessert on some fruit? What I love about this recipe is that it is simple to make with very few ingredients, but embodies several tastes and textures which keeps it interesting and complex. Sweet, ripe, yielding cantaloupe; cool, tart blackberries; the tangy bite of lime; and salty, crunchy toasted pistachios. Perfect for breakfast, dessert, or anywhere in between.

Melon with Blackberries and Pistachio
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Adapted from La Cucina Italiana August 2010
Ingredients
  • ¼ cup shelled pistachios, I only had salted on hand
  • 1 cup blackberries, I used frozen for the puree, fresh for the garnish
  • ¼ cup sugar
  • 1 - 1½ tablespoon fresh lime juice
  • 1 cantaloupe, halved crosswise, seeded
Instructions
  1. Preheat oven to 350 degrees and toast pistachios for 7-10 minutes. Roughly chop once cooled
  2. Slice 6-8 blackberries in half and set aside
  3. In a food processor, puree remaining blackberries with lime juice and granulated sugar until smooth. Strain pureed blackberries through a sieve to remove seeds.
  4. Use a melon baller to scoop out the flesh of the cantaloupe.
  5. Divide blackberry sauce among bowls
  6. Arrange cantaloupe balls and blackberries on top of the sauce
  7. Sprinkle with chopped pistachios

 

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