And...Uses for Disappointing Fruit, Underripe Edition πŸˆπŸ˜•

Because sometimes the melon turns out to be a melon-shaped object. And once you discover this, too late to tape it back together.
  1. β€’
    Fruit Rescue Glaze
    Good one for cantaloupe and other muskmelons. Also for stone fruit and pears. Combine 1 c each fruit juice (any) w vinegar (also any) in saucepan w 1/3 c sugar or honey; stir to dissolve. Simmer 20-30 or until reduced by 2/3. Taste/adjust for sweetness, then drizzle over disappointing fruit and marinate for minimum 2 hours, refrigerated.
  2. β€’
    Balsamic vinegar treatment
    Sprinkle sliced disappointing fruit w some real, true balsamico (about 2 tsp per cup of fruit) and sprinkle lightly w sugar. Let it stand for at least 30 (longer = fine) - then enjoy, especially w strawberries, blackberries, stone fruit muskmelons.
  3. β€’
    Caramelize!
    SautΓ© chunks of sad fruit in butter until tender. Add small amounts of lemon juice and sugar to taste, cook until sugar melts. Add a little OJ at the end to deglaze, if desired. Serve at any temperature. (For stone fruit, figs, pineapple, and pears.)
  4. β€’
    Turn it into salsa.
    Dice, douse (lime juice), season (a little salt, some chili), herbalize (basil or cilantro or a touch of thyme), possibly red onionize (very fine mince) and marinate.
  5. β€’
    Spike! πŸ‰πŸ‰πŸ‰
    My favorite upgrade for a boring watermelon. Soak in line juice and tequila (you decide how much) and let it marinate (minimum 1 hour; up to several days). Can add a little sugar to taste, if desired. Can also get fancy w minced jalapeΓ±o and crystallized ginger. Chill and serve ice cold.
  6. β€’
    Make jam
    Underripe fruit has more pectin in it so it will set faster! I usually try to use a mix of underripe and just ripe fruit when I make jam for this reason.
    Suggested by Β  @eatthelove