Well, it's starting to warm up and cantaloupe and other melons are coming into season. It's great to take fishing or picnicing or have in the backyard for lunch or whatever. My fishing buddy, Ken, and I would have vienna sausages, sardines and soda crackers for lunch. After I found this recipe I took it for lunch the next time we went out. At lunch time Ken pulled out his vienna sauages, and sardines. After he got started eating I pulled out this cantaloupe cocktail and started eating it. When he saw it he began to question whether my parents were married or not. After some back and forth, I finally dug one out of the cooler for him. He then no longer questioned my birth status.
Try this. I think y'all will like it.
1 cantaloupe person.
fruit cocktail
diced bananas
Brandy, dark rum or bourbon.
Trim bottom of the cantaloupe slightly with a knife so it will stand on end.
Cut out the top like a pumpkin if you were making a jack-o-lantern making a beveled lid that can be returned to its original position.
Clean out the seeds of the cantaloupe.
Mix together the fruit cocktail, except for a little juice, and the diced banana.
Put 1-2 jiggers of the brandy, rum, or bourbon into the standing melon. Carefully fill with the fruit cocktail/banana mix.
Stir all together and replace the lid and stand on end.
Place in refrigerator overnight. Wrap in foil and put in cooler next day as you get ready to go fishing.
*The secret is in the banana in that it hastens fermentation. You need only a few pieces in each melon.
I know some of you may have spiked a watermelon in your younger days and enjoyed that. This is even better.
It's great as a late afternoon summer meal when entertaining or in many other ways.
Dee
