My husband has always warned me that better is the enemy of good. Meaning, if you’ve got something that works, but try to make it better, it doesn’t work at all.
For example, say you’re frosting a cake and you see some piping that’s off kilter just a little. Maybe you’re the only one who would even see it, but suddenly it’s ALL you can see. In a rash, way-over-confident moment, you decide to adjust it just a bit with say, your pinkie. You know the risks, but you’re going to be so careful, it will be just fine. But you trip over the dog laying just under the table the cake is on, and swipe the piping with your hand and completely crush it. Now people from way across the room, perhaps even down the hall, will notice the piping is off-kilter.
Sometimes things are good just the way they are.
This simple barely-a-recipe is a perfect example of that. I’ve made it for a few years now, and insanely, as it turns out, wondered if I could spiralize the cantaloupe and watermelon. Let me save you some time, and a very messy cleanup, and just tell you no, you cannot.
It started off kind of ok with the cantaloupe, but only for a few turns of the little crank. Suddenly the melon plopped down onto the spiralizer base, with parts of it broken away. Not one to give up easily, I attempted to anchor it with my palm and twirl it around on the blades. This was stupid for so many reasons, I won’t even go into them. But to be clear, this doesn’t work at all.
So I sliced the melon and very slippery mango into very thin pieces, trying to match the minuscule heap of spiralized cantaloupe. But this revealed so much extra surface of the melons, it quickly became too liquid-y. It turns out, I had a great little barely-a-recipe that should have stayed just the way it’s always been.
So if my instructions for slicing the melon and mango into a shape more suitable to slaw don’t completely match the photo, now you know why. Some of what’s in the photo is more slaw-like, some is more like “cantaloodles”. I urge you to make this as a slaw.
- ½ whole cantaloupe
- ½ small, whole seedless watermelon
- 1 small to medium mango
- 2 tablespoons Gourmet Garden Lightly Dried Ginger
- 1 Serrano pepper, seeded and minced, or to taste
- 3 tablespoons lime juice
- Zest from 1 lime
- 2 teaspoons lemon juice
- ¾ teaspoon kosher salt, or to taste
- 1 cup chiffonade mint leaves
- Cut off the skin of both melons and remove the seeds of the cantaloupe. Julienne the slices using a sharp knife or any tool you may have in your kitchen. Place in a bowl. Do the same with the mango.
- Add the ginger and minced serrano pepper.
- In a small bowl, whisk together the juices, lime zest, and salt. Pour over the fruit and toss with the chiffonade mint. Let sit for 30 minutes to allow the flavors to mingle and serve!
We kick off our summer series with the Food Network‘s blog, FN Dish, today with Slaws! All season long, we’ll use the hashtag #SummerSoiree on both Twitter and Pinterest. If you’re looking for fun summer dishes to serve your family and friends, go check out these slaws (there’s a wide variety to catch your eye and tummy!), and follow our Pinterest Board!
Creative Culinary: Apple and Poppy Seed Coleslaw
The Mediterranean Dish: Mediterranean Coleslaw and Salmon Bowl
The Mom 100: Spicy Coleslaw
Devour: 5 Ways to Make Your Picnic Slawsome
The Wimpy Vegetarian: Vegan Mango – Melon Slaw with Ginger and Lime
The Heritage Cook: Variations on Coleslaw – How To Make It Your Own (Gluten-Free)
Taste with the Eyes: Ode to the Fish Taco – Fancy Halibut with Cabbage Slaw
Elephants and the Coconut Trees: Raw Papaya and Green Mango Slaw
Healthy Eats: 7 Summer Slaws That Put the Store-Bought Stuff to Shame
In Jennie’s Kitchen: Fennel & Mint Slaw
FN Dish: 8 Ways to Be in Awe of Slaw