All About Honeydew Melons

1. Store the honeydew melon at room temperature for two to four days to allow it to ripen fully. 
2. After the melon ripens, you can continue to store it in the refrigerator for as many as five days.
3. Wash the surface of the melon thoroughly with warm soapy water to remove pesticides, bacteria, dirt and other residues that may be on the rind of the melon.
4. Cut the melon in half using a sharp knife. Scoop out the seeds and pulp in the center of the melon.
5. Continue preparing the melon by cutting it into cubes or wedges. You can serve thick wedges of the melon with the rind on, though the rind is not to be eaten. To make cubes, cut the melon into quarters, slice the fruit in a crisscross pattern and cut it from the rind. You can also use a melon baller to scoop out balls of melon.
6. Serve the honeydew melon. You can eat this sweet melon alone as a snack, side, dessert or breakfast dish. Honeydew melon also works well in a fruit salad with other melons such as cantaloupe and watermelon. A squeeze of lemon or lime juice will enhance the flavor of honeydew melon.Store leftover melon in a sealed container in the refrigerator. Cut melon will keep for about three days.

Dinosaur Brand Pluots

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How to Make a Roasted Plum Sauce

Plum sauce makes a sweet and tangy addition to roasted meats. But unlike most recipes that use plum preserves or jam, this one begins with freshly roasted plums. Roasting the plums deepens their flavors by caramelizing their sugars. Whether served with pork, lamb, venison or beef, this roasted plum sauce just might become the star of the meal over the meat served. Freshly grated ginger and cloves add a refreshing spiciness to this bold condiment.

1. Heat the oven to 450 degrees Fahrenheit.
2. Arrange the plums in a single layer with their cut surfaces facing up in a baking pan.
3. Sprinkle the plums with 2 tbsp. of brown sugar and place in the oven.Roast the plums for 15 to 20 minutes or until dark brown and caramelized.
4. Let the roasted plums cool for five minutes before pulling their skins off under running water.
5. Put the peeled roasted plums, remaining 6 tbsp. brown sugar, ginger, mustard powder, cloves, star anise, soy sauce, orange juice and cornstarch into the work bowl of a food processor.
6. Pulse the food processor several times until the mixture becomes smoothly pureed.
7. Transfer the roasted plum sauce mix to a saucepan and heat over medium-high heat, whisking continually for 10 minutes until thickened and heated through.
8. Serve immediately with roasted meat.

Homemade Grape Juice!

• Clean the grapes. Remove the stems from your grapes. In the colander thoroughly wash your grapes in cold water and let them drain well. The amount of grapes you want to use is up to you, it all depends on how much you want to make. To fill a 1 gallon pitcher you will need 10 to 12 pounds of grapes.

• Mash the grapes. Put the grapes in a large bowl and mash them well with your potato masher.

• Cook the grapes. After you have removed the stems and thoroughly cleaned and mashed the grapes, put them into your large pot and add just enough water to cover the grapes. Heat on medium-high until it reaches a boil. Immediately reduce the heat to medium-low and simmer for 10 minutes. Remember to constantly stir so that no grapes stick to the bottom of your pot. You may now add a few tbs. of sugar if desired. The sugar is optional and can be added to desired taste.

• Strain. Empty your mixture into the cheesecloth and strain directly into your serving pitcher. Allow your product to cool for several hours in the refrigerator before serving. Enjoy!