At this time of year especially, I can’t wait to get out of bed on Sunday mornings. Just the thought of the farmer’s market and all of the amazing new fruit in season gets me so excited (it also makes me feel like a huge nerd, but it’s what floats my boat)!

We’re very lucky to have so much diversity in our fruits and vegetables in southern California. Melons have just started popping up at different vendors at our market and the ones I’ve sampled are incredible. What’s available is not just your basic cantaloupe, honeydew and watermelon (though you will find all of those in abundance), but there are numerous different varieties that smell and taste like heaven: Crenshaws, French, Galias, Casabas and more. Every time we’re at the market, we are so wowed by the succulent samples being given out, that we end up buying several types because we can’t make our minds up.

Melons are packed with vitamins such as beta carotene, potassium, vitamin C and A, so they’re a really nutritious snack for kids.

I can just sit with a spoon and half a melon and be happy, but when you get home with your gorgeous melons and want to give them a little extra zip, make this gorgeous recipe and watch your family be as excited as me on a Sunday summer morning!

Summer Fruit Salad (Serves 4-6)

1/2 Small Seedless Watermelon
1/2 Small Honeydew Melon
1/2 Small Cantaloupe
Juice of 1 Lime
2 Tbsp Mint, minced

1. Cut the fruit into 1 inch chunks or use a melon baller.
2. Combine the fruit with the remaining ingredients.
3. Serve.

I even surprised myself at how delicious this puree turned out. I had
5 people in the kitchen while I was making it and like good testers, we all took our spoons, tried a bite and in unison exclaimed, “WOW”! I don’t know whether Kenya was starving or just really loved it, but he insisted on eating an entire cup’s worth. There goes the theory that toddlers don’t like purees. Even though there’s no orange in the recipe, it totally reminded me of drinking an Orange Julius (a drink from a restaurant that I grew up near).
Since cantaloupes are 90% water, it’s nice adding banana and yogurt to give it a little extra body, rich flavor, and end up tasting like cream.
Cantaloupes are also a heavyweight when it comes to potassium and vitamin A. This is a perfect breakfast or snack food for the 10-12 month-old set or a great for dessert for a toddler (as Kenya so brilliantly demonstrated).

Cantaloupe Cream (6 Baby Servings)

1 Cup Cantaloupe, chopped
1/3 Cup Banana
1/4 Cup Yogurt

1. Place all the ingredients in a food processor or blender and puree
until smooth.
2. Serve.