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September 28, 2011

Frosty Melon – A Guest Mid-Century Recipe Test

RetroRuth says: This week we have a fun post from Yinzerella over at Dinner is Served! She made the freaky and amazing Frosty Melon that was featured here just a little while ago. I have to admit, I am jealous. It isn’t every day that one gets to eat Jell-O from a cantaloupe! And this is only part of her hilarious post, so if you want to read more about Barbecued Chuck roast and watching all nine seasons of the X-Files, make sure you head over to her blog and check it out! Thanks, Yinzerella!

What is Frosty Melon, you ask? Well, it is a gift from the Jell-O gods. Specifically, the brilliant, benevolent, other worldly, test-kitchen-bound beings who gave us the treasure trove that is 1962’s The Joys of Jello.

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It is a mysterious little marvel–a melon with SURPRISE! Jell-O inside. The Frosty Melon is like a question wrapped in a riddle folded into an enigma. How did that Jell-O get into that melon? What the hell is that white stuff? Let me assure you that The Truth is Out There.

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First, I made the lime Jell-O, let it set until it was thick.

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And there it is in the fridge, looking quite UFO-like, no?

While the Jell-O was chilling out I tackled the difficult part of the Frosty Melon–the melon. How the hell was I going to peel the cantaloupe while keeping it whole? How was the Jell-O going to get from my fridge into that melon? Here’s how:

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I started with a fish knife (is that what it’s called?) and bit by bit cut off the rind in a spiral pattern.

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The melon was ripe, so skin removal was easier than I thought.

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Using a vegetable peeler, I smoothed out the rough edges and removed the remaining green stuff.

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I cut off the top of the melon and scooped out the insides

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The melon, once drained was filled with Jell-O and fruit cocktail

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Toothpicks were used to secure the top of the melon

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A small slice was cut off the bottom of the melon so it could stand straight and then frosted with whipped cream cheese.

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What? What is that stuff?

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FROSTY MELON!

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Its insides are green like the noxious blood that oozes out of the alien bounty hunters–am I right?

So there you have it. Frosty Melon.

The Verdict:  This was good. Like, really good. Cleve said that it could have used a bit of confectioner’s sugar in the cream cheese, and that might work, but it was really sweet as is. And like I said, good. What’s not to like, really?

– Cantaloupe? Good.

– Jell-O? Good.

– Fruit Cocktail? Good.

– Cream Cheese? Good!

So hell yeah, Frosty Melon!!!

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7 Responses to Frosty Melon – A Guest Mid-Century Recipe Test

  1. Eartha Kitsch Reply

    September 28, 2011 at 10:47 am

    That is AMAZING! Totally going to bust this out on some unsuspecting dinner guests soon.

  2. Sara in AZ Reply

    September 28, 2011 at 12:18 pm

    Wow! Who would have thought Frosty Melon would be SO good!?! Amazing!!!

  3. Andrea Reply

    September 28, 2011 at 12:21 pm

    I am totally impressed by your melon peeling, deseeding and reassembling skills!

  4. Lorie B. Reply

    September 28, 2011 at 3:32 pm

    GROSS! Melon is the nastiest thing on earth. And melon WITH Jell-o….*shudder*.

    When I was around 6 or 7 I had the tummy flu and my mom sat and ate some melon. I was sick for hours from the SMELL. I have LOATHED it every since….

    • RetroRuth Reply

      October 4, 2011 at 11:52 am

      Nasty, Lorie!!! Poor thing!

  5. Brie Reply

    October 4, 2011 at 11:43 am

    This looks awesome. I’m having a Halloween party and maybe i’ll make this into a giant eyeball! mwha ha ha ha

    • RetroRuth Reply

      October 4, 2011 at 11:52 am

      Brie, that is a fantastic idea! Send us pics! Send us pics!

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