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I BELIEVE IT WAS JERRY SEINFELD WHO SAID, "FRUIT IS A GAMBLE."
I MEAN, THINK ABOUT IT, THIS ORANGE LOOKS ORANGE,
BUT WHAT ARE THE INSIDES?
I MEAN, IS IT JUICY, IS IT SWEET?
ARE YOU WILLING TO BET A BUCK ON IT?
I DON'T KNOW.
AND APPLES, HERE'S ANOTHER REALLY GOOD EXAMPLE.
I MEAN, IS THIS THE WAY THESE REALLY OUGHT TO LOOK?
IS THIS HOW MUCH THEY REALLY OUGHT TO WEIGH?
WILL THE INSIDE BE MEALY, OR SWEET?
ARE YOU WILLING TO BET $1.99 A POUND EITHER WAY?
I DON'T KNOW.
PINEAPPLES, TALK ABOUT GAMBLING.
BUYING ONE OF THESE THINGS IS...
WELL, YOU MIGHT AS WELL BE BETTING THE PONIES.
NOW HERE'S A THOUGHT, MAYBE ALL THE MEGA-MARTS IN AMERICA
SHOULD STAFF THEIR PRODUCE DEPARTMENTS WITH ODDS-MAKERS.
I WILL GIVE YOU... UH, FIVE TO ONE ON THOSE PEARS,
SEVEN TO THREE ON THE LIMES, AND EVEN MONEY ON THE KIWI.
THANKS JIMMY.
(Jimmy) AH, FUH-GET-ABOUT-IT.
I WONDER WHAT OLD JIMMY WOULD THINK ABOUT MY MELONS.
YOU KNOW, THIS IS A PRETTY ENIGMATIC FRUIT.
A VEGETAL MONA LISA WHOSE EXTERIOR REVEALS
VERY LITTLE OF THE INTERIOR.
HEY, JIMMY, WHAT WILL DO ME ON THE MELON?
OH, AB, DUDE, YOU KNOW I DON'T CARVE IN ON THAT ACTION,
THERE AIN'T NO PROFIT IN IT!
LOOK, WHY DON'T YOU GO CONSULT THE MADAME?
THE MADAME?
WHAT'D I JUST SAY?
HI, YOUNG MAN, YOU COME WISHING TO KNOW WHAT THE FUTURE HOLDS?
OR PERHAPS YOU SEEK LOVE, HUH?
A BETTER JOB?
SOMEONE TO FIX YOUR HAIR?
ACTUALLY I JUST WANT SOMEONE TO TELL ME IF MY MELON'S RIPE.
HOW ABOUT I READ YOUR PALM?
HOW ABOUT YOU READ MY MELON?
NO, NO ONE CAN SEE INTO THE IMPENETRABLE MYSTERY OF THE MELON,
NO ONE!
BESIDES, WHAT DO YOU WANT A MELON FOR?
YOU CAN'T REALLY DO ANYTHING WITH THEM.
HERE, LET ME FIND YOU A NICE LOTTERY NUMBER.
WHERE SHE SEES MYSTERY I SEE MAJESTY.
THERE ARE RELIABLE WAYS OF FINDING A RIPE MELON,
AND YOU'D BE SURPRISED AT HOW MANY DIFFERENT KINDS OF MELON THERE ARE.
AND YOU'D BE EQUALLY SURPRISED TO FIND OUT
THERE'S A LOT OF DIFFERENT THINGS YOU CAN DO WITH THEM.
BESIDES CUTTING THEM OPEN, AND STUFFING THEM FULL OF COTTAGE CHEESE.
IT'S COMING THROUGH, I CAN SEE IT, IT'S, IT'S...
♪♪
UNLIKE MOST FRUITS, MELONS DON'T HAVE MUCH
IN THE WAY OF STARCH RESERVES.
THAT MEANS THAT ONCE THEY COME OFF THE VINE
THEY AREN'T GOING TO GET ANY SWEETER.
THIS ISN'T ONE OF THOSE FRUITS THAT'S GONNA RIPEN IN YOUR OWN KITCHEN.
THAT MEANS IF YOU'RE GONNA REALLY ENJOY MELONS,
YOU'RE GONNA HAVE TO LEARN HOW TO PICK THEM RIGHT HERE,
WHILE THEY'RE AT THEIR PEAK OF FLAVOR.
NOW THERE ARE PLENTY OF WIVES' TALES
ABOUT HOW TO DETERMINE THE RIPENESS OF A MELON.
FOR INSTANCE --
YOU GOTTA FEEL FOR THE SOFT SPOT AT THE END.
IT'S THE ONLY WAY TO TELL.
THE POKE METHOD, THE PROBLEM WITH THAT IS
IT ONLY WORKS WITH CERTAIN MELONS DURING CERTAIN TIMES OF THE YEAR.
IT'S NOT RELIABLE.
MY MOM'S ALWAYS SAID TO SMELL THE END.
OH YEAH, WHICH END?
SHE DIDN'T SAY.
YEAH, THAT'S THE PROBLEM, THE WHOLE SMELLING THING, WELL, ACTUALLY IT DOES WORK,
BUT IT ONLY WORKS WITH MUSK MELONS,
AND IT ONLY WORKS WITH THE STEM END.
ANYBODY ELSE?
(man) EVERYBODY KNOWS YOU HAVE TO THUMP, THUMP, THUMP...
(group) THUMP, THUMP, THUMP...
STOP IT, STOP, STOP, STOP!
I CAN'T TAKE IT ANYMORE!
PRODUCE MAN, WHAT'S EATING YOU?
IT'S THE THUMPING, MR. BROWN.
ALL DAY, EVERY DAY, THE THUMPING, THUMPING,
THE NEVER-ENDING SOUND OF THUMPING!
OKAY, LOOK, ARE YOU TRYING TO TELL ME
THAT YOU DON'T WANT YOUR CUSTOMERS TO BE ABLE TO FIND RIPE MELONS?
WELL, OF COURSE I DO, IT'S MY LIFE'S WORK.
BUT YOU KNOW, THUMPING IS...
WELL, IT'S STUPID!
OKAY, OKAY, JUST LET HIM TALK.
PLEASE SIR, PUT THE MANGO DOWN.
OKAY, SO IF THEY'RE NOT SUPPOSED TO THUMP,
HOW ARE THEY SUPPOSED TO TELL?
WELL, LIKE ALL FRUITS, MELONS SHOULD JUST LOOK GOOD.
NO CRACKS OR BLEMISHES,
THEY SHOULD BE HEAVY FOR THEIR SIZE TOO.
THE NETTING ON THE MUSK MELON SHOULD BE VERY PRONOUNCED,
AND THE COLOR ON THE WINTER MELON SHOULD BE DEEP AND RICH.
(man) WHAT ABOUT WATERMELONS?
(woman) THUMP 'EM.
NO, NO, NO, YOU HAVE THUMPED YOUR LAST MELON, MRS. JOHNSON!
JUST RELAX OKAY?
HOW DO YOU TELL A WATERMELON?
WELL, THE BEST WAY TO JUDGE A WATERMELON IS TO TURN IT UPSIDE DOWN.
SEE THAT PATCH?
THAT'S THE GROUND SPOT, THIS IS WHERE THE MELON LAYS ON THE DIRT.
IT SHOULD HAVE A YELLOWISH TINT TO IT, OKAY?
IF IT'S WHITE THAT MEANS THE MELON'S IMMATURE.
YELLOW SPOT ON THE BOTTOM, GREAT.
ANY OTHER WAY TO TELL?
WELL, IN JAPAN WHERE MELONS COST $30.00 A POP,
FARMERS EMPLOY MRIs.
MRIs, DO YOU MEAN MAGNETIC RESONANCE IMAGING?
SEE, IT SHOWS THEM WHEN ITS SUGAR CONTENT IS AT ITS PEAK,
OR IF THERE ARE ANY BIG HOLLOW SPOTS.
OR ANY INOPERABLE TUMORS.
WELL, PRODUCE MAN, THANK YOU FOR SETTING US STRAIGHT.
(group) THANK YOU, PRODUCE MAN.
WELL, THAT'S WHY I'M HERE.
DO YOU REMEMBER THE LAST TIME
THAT YOU BIT INTO A JUICY, SWEET, SUCCULENT CANTALOUPE?
WELL, I'M WILLING TO BET THAT UNLESS YOU'VE SPENT
A GOOD BIT OF TIME IN EUROPE, YOU NEVER HAVE,
BECAUSE THIS IS NOT A CANTALOUPE, IT'S A MUSK MELON,
OR ONE OF ABOUT EIGHT HYBRID MUSK MELONS
THAT ARE SOLD AS CANTALOUPES HERE IN THE UNITED STATES.
NOW, DO YOU WANNA SEE A REAL CANTALOUPE?
WELL, GO TO FRANCE, 'CAUSE I CAN'T GET ONE IN THE UNITED STATES,
AND I'VE GOT FRIENDS IN PRETTY HIGH PLACES.
IT DOESN'T SEEM TO MATTER.
I'M SORRY TO KINDA PULL A FAST ONE ON YOU,
BUT IT JUST GOES TO PROVE THAT MELONS ARE
A LITTLE BIT OF A MYSTERY TO MOST OF US.
FOR INSTANCE, DID YOU KNOW THAT MELONS ARE OLD?
I MEAN REALLY, REALLY, REALLY OLD?
♪♪
AS THIS SARCOPHAGUS CLEARLY ILLUSTRATES
MELONS WERE A VERY IMPORTANT PART OF EARLY EGYPTIAN CULTURE.
TAKE A LOOK AT THIS.
HERE WE HAVE AN EXAMPLE OF AN EARLY EGYPTIAN SPORT, MELON BOWLING.
HERE WE HAVE MELONS AS BUILDING IMPLEMENTS,
THAT DIDN'T GO OVER REAL WELL IN THE DESERT.
HERE WE HAVE THE EARLY MELON COMPASS,
WHICH TURNED OUT TO BE A BIT OF A FAILURE.
THE OTHER THING THAT EGYPTIANS REALLY LIKED TO DO WITH MELONS WAS
PACK THEM IN TOMBS AS KIND OF SNACKS FOR THE AFTERLIFE.
LET'S SEE WHAT HE'S PACKIN'.
WHAT A MAGNIFICENT SPECIMEN.
A PERFECTLY MUMMIFIED MELON.
NOW THIS BELONGS IN A MUSEUM.
MUMMIES, NAH, WE'VE GOT PLENTY OF THOSE.
♪♪
MELONS HAVE ALSO NOURISHED THE LIVING.
AT OVER 90 PERCENT WATER, MELONS HAVE LONG BEEN THOUGHT OF
AS READY-MADE CANTEENS.
PROVIDING A SAFE SOURCE OF LIQUID REFRESHMENT,
AS WELL AS VALUABLE NUTRIENTS IN ARID REGIONS.
♪♪
IF THERE IS A GENERAL SENSE OF MELON MALAISE IN AMERICA,
I BELIEVE IT STEMS FROM THE FACT THAT MELONS ARE
BY AND LARGE KINDA TRICKY TO PEEL AND PORTION.
NOW BELIEVE ME, I'VE PEELED AND PORTIONED A LOT OF MELONS IN MY TIME,
AND I DO BELIEVE THAT THIS IS THE BEST WAY.
ALL YOU NEED IS A GOOD CUTTING BOARD,
AND A SERRATED BREAD KNIFE.
START BY CUTTING A WEE LITTLE PANCAKE OFF
BOTH THE VINE END AND THE BLOSSOM END.
THERE, NOW THE ORB WILL STAND IN AN UPRIGHT SECURE POSITION.
NOW PLACE YOUR KNIFE AT THE TOP OF THE PEEL,
AND USE A SHORT SAWING MOTION TO THE BOTTOM.
TURN THE MELON A FEW DEGREES AND REPEAT.
STARTING THE CUT RIGHT AT THE EDGE OF THE OLD ONE,
AND WORK YOUR WAY ALL THE WAY AROUND.
TRY NOT TO TAKE TOO MUCH MELON,
BUT YOU DO WANT TO GET ALL THE GREEN OFF.
THERE, NOW WE SPLIT LONGITUDINALLY,
AND REMOVE THE SEEDS.
I THINK I'LL GO TO THE SINK FOR THIS.
WHEN IT COMES TO SEED REMOVAL YOU'VE GOT TWO OPTIONS.
YOU CAN USE AN OVERSIZED SERVICE SPOON,
BUT I PERSONALLY FIND THIS A LITTLE CLUNKY.
I JUST GO WITH THE CLEAN HAND METHOD, NICE AND SIMPLE.
WHEN IT COMES TO SLICING, PLACE THE HALVES DOWN,
AND CUT FROM END TO END IN HALF-INCH SLICES.
JUST LIKE DOWN AT THE OLD BREAKFAST BAR.
NOW SOME OF YOU MAY BE TEMPTED TO EMPLOY A MELON BALLER
WHEN IT COMES TO MELON PORTIONING.
AFTER ALL, THIS IS NAMED FOR MELON, IT MAKES SENSE.
BUT I THINK THERE'S A LITTLE BIT OF WASTE GOING ON HERE.
WHAT DO YOU THINK?
WELL, NOW THAT YOU'VE GOT THE CANTALOUPE, OH, SORRY, MUSK MELON DOWN,
HOW ABOUT WE SUPER-SIZE OUR MELON?
WITH THE POSSIBLE EXCEPTION OF A VERY LARGE THANKSGIVING TURKEY
THIS IS PROBABLY THE LARGEST THING YOU'LL EVER TRY TO DISASSEMBLE IN YOUR KITCHEN.
BUT IT'S GONNA BE TOUGHER THAN CARVING UP A TURKEY
BECAUSE IT IS VERY *** THE OUTSIDE,
AND IT'S A HECK OF A LOT ROUNDER THAN A TURKEY,
BUT BELIEVE IT OR NOT, WE CAN USE THE EXACT SAME METHODOLOGY
AS WE EMPLOYED ON OUR MUSK MELON.
ALTHOUGH I AM GOING TO SWITCH OVER TO A MOTORIZED ELECTRIC SERRATED KNIFE,
AND AS YOU CAN SEE, I'VE ARMED MYSELF FOR A LITTLE BIT MORE MESS.
STEP ONE, TURN THE WATERMELON SO THAT THE FLATTEST SPOT,
THE GROUND SPOT IS FACING DOWNWARD.
THAT GIVES US A RELATIVELY STABLE SURFACE.
FIRST, TAKE OFF BOTH ENDS OF THE WATERMELON
SO THAT YOU CAN STAND IT UP.
THEN JUST START FILLETING OFF THE SIDES ONE BY ONE.
OH, MELON JUICE IS REALLY HARD TO GET OFF LEATHER,
SO YOU MIGHT WANNA GET RID OF THAT BEFORE YOU GO ANY FURTHER.
TRY TO REMOVE AS MUCH OF THE WHITE AS YOU CAN,
WHILE LEAVING AS MUCH OF THE RED AS POSSIBLE.
PORTION BY LAYING IT DOWN AND CUTTING INTO TWO-INCH ROUNDS.
THEN STACK UP THOSE ROUNDS,
AND CUT THEM INTO PIE-LIKE WEDGES.
OH, IT'S FULL, I GUESS I'LL JUST HAVE TO EAT THIS.
PITY.
♪♪
YOU KNOW, ETIQUETTE BOOKS WRITTEN IN THE EARLY 20th CENTURY
SAY THAT WATERMELON SEED SPITTING IS PERFECTLY POLITE.
THIS STUFF'S GOOD AND GOOD FOR YA.
MELON'S AN EXCELLENT SOURCE OF FOLATE, FIBER, POTASSIUM.
SOME HAVE ADDED DOSES OF BETA CAROTENE, VITAMIN C,
IRON, PHOSPHORUS, AND MAGNESIUM,
AND WATERMELON IS ONE OF THE ONLY FOODS THAT
DELIVERS MORE OF THE ANTIOXIDANT LYCOPENE THAN TOMATOES.
ONLY TOMATOES DON'T HAVE SEEDS FOR SPITTIN'.
DANG.
♪♪
USE THE WORD COOKING AND MELON IN THE SAME SENTENCE,
AND A LOT OF MELON LOVERS WILL LOOK AT YOU LIKE
YOU JUST GOT OFF THE SHIP FROM I DON'T KNOW, ROMULUS-FIVE.
THAT'S A REAL SHAME, BECAUSE ALTHOUGH THEY ARE GREAT WHEN THEY ARE RAW,
MELONS BLOOM BEST WHEN THE HEAT IS ON.
THE SECRET IS TO USE REALLY, REALLY, REALLY HIGH HEAT.
HOW MUCH HEAT ARE WE TALKIN'?
WOK THIS WAY.
THIS HOT MELON SALAD IS A STIR FRY,
WHICH MEANS WE ARE GOING TO USE A WOK
OVER A VERY POWERFUL BURNER.
YOU COULD DO THIS IN A REALLY BIG SKILLET IN THE KITCHEN,
BUT THE TRUTH IS SKILLETS AREN'T VERY GOOD
FOR KEEPING A LARGE AMOUNT OF FOOD MOVING,
AND MOST AMERICAN COOKTOPS DON'T GENERATE ENOUGH FIRE POWER,
THERE AREN'T ENOUGH BTUs TO REALLY GET THIS THING AS HOT AS WE WANT IT TO BE.
THIS IS GOING TO HAPPEN VERY, VERY QUICKLY.
ONCE WE GET STARTED, THE CULINARY TRAIN WON'T BE A-STOPPIN'.
SO MAKE SURE YOU HAVE ALL OF YOUR MISE EN PLACE,
THAT'S FRENCH FOR EVERYTHING IN PLACE,
IN PLACE.
NOW WE HAVE TO CHECK TO SEE IF THE WOK IS HOT ENOUGH.
WE DO THAT WITH JUST A LITTLE BIT OF WATER.
(sizzle)
WHEN IT DOES THAT WE DEFINITELY KNOW IT'S HOT ENOUGH.
SO HERE WE GO, I'LL WIPE OUT THE WATER.
IN GOES 1 1/2 TABLESPOONS OF OLIVE OIL,
QUICKLY SWIRL IT,
ONE SMALL RED ONION, SLICED THIN.
I'M GONNA TOSS THAT FOR JUST MAYBE 30 SECONDS TO A MINUTE.
NEXT UP THE MELON,
16 OUNCES OF MELON, THAT'S ABOUT TWO CUPS.
I LIKE TO USE A MIXTURE HERE, I'VE GOT HONEYDEW HERE,
ALONG WITH CANTA... SORRY, MUSK MELON.
IT GOES RIGHT INTO THE PAN.
THERE'LL BE A LOT OF STEAM, DON'T BE ALARMED.
WE'RE GONNA TOSS THIS AND LET IT COOK FOR ABOUT ANOTHER MINUTE,
OR JUST UNTIL THE MELON STARTS TO TAKE ON A LITTLE COLOR AROUND THE EDGES.
I SHOULD ADD, ANYTIME YOU'RE COOKING OUTSIDE WITH CHARCOAL
OR WITH LP GAS AS I AM HERE, YOU ALWAYS WANNA HAVE...
I DON'T EVEN NEED TO SAY IT, DO I?
HOPEFULLY WE'LL NEVER NEED IT, BUT AT LEAST WE'VE GOT IT HERE.
NOW THE MELON IS JUST ABOUT DONE
SO I'M GOING TO ADD A TABLESPOON OF BASIL CHIFFONADE,
A VERY, VERY FINE SHRED,
THAT'S GONNA RELEASE THE FLAVOR VERY QUICKLY.
ANOTHER PINCH OF SALT,
AND ABOUT 1/2 TEASPOON OF BLACK PEPPER.
WE'LL LET THAT COOK JUST UNTIL THE BASIL BECOMES FRAGRANT.
AS YOU CAN SEE WE'RE GETTING SOME NICE COLOR AROUND THE MELON,
AND THE ONION IS DEFINITELY COOKED,
SO I THINK IT'S TIME TO EXIT THE PAN,
BUT FIRST TWO TEASPOONS OF RED WINE VINEGAR.
THAT'S JUST GONNA UP THE ACIDITY
BECAUSE HIGH HEAT HAS THE TENDENCY TO LOWER THE ACIDITY OF FRUIT.
THERE WE GO.
NOW THIS IS GONNA GO STRAIGHT INTO OUR SERVING BOWL,
AND TWO OUNCES OF FETA CHEESE GOES OVER THAT...
AND A TABLESPOON OF TOASTED PINE NUTS.
THERE WE GO, AND WE HAVE A DISH THAT BREAKS ALL THE MELON RULES.
A HOT MELON SALAD.
OH, GOTTA TURN THIS OFF.
♪♪
YOU KNOW, HEAT MAY BE A TREAT, BUT THE AMAZING MELON
CAN DELIVER EQUAL PLEASURE
ON THE OPPOSITE SIDE OF THE THERMAL WHEEL.
I SPEAK, OF COURSE, OF THE FROZEN DELIGHT KNOWN AS SORBET.
NOW GRANTED THE JUICE OF JUST ABOUT ANY FRUIT CAN BE MADE INTO SORBET,
BUT MELONS ARE PARTICULARLY WELL SUITED TO THE TASK.
THEIR FLAVOR AND AROMA COME THROUGH
EVEN WHEN THEY'RE VERY, VERY COLD.
SINCE THEIR FLESH IS VERY SMOOTH WHEN PUREED
YOU DON'T HAVE TO STRAIN OUT ANY PULP,
THAT MEANS MORE FIBER IN THE JUICE, AND THAT MEANS A SMOOTHER TEXTURE.
OKAY, WE STILL HAVE A LITTLE TEXTURE PROBLEM HERE.
THAT COULD BE CAUSED BY THE FACT THAT MELONS ARE ABOUT 90 PERCENT WATER,
AND WHEN WATER FREEZES, WELL, YOU KNOW.
SO HOW CAN WE CONVERT THIS HARD ICINESS
INTO SOMETHING A LITTLE BIT MORE PALATABLE?
BY ADDING ANTIFREEZE.
EDIBLE ANTIFREEZE, THAT IS.
LET'S PRETEND FOR A MOMENT
THAT THESE SWIMMERS ARE WATER MOLECULES INSIDE OUR MELON.
AS THEY GET CLOSER TO THE FREEZING POINT
THEY ARE GOING TO SLOW DOWN,
AND EVENTUALLY THEY'LL HOOK TOGETHER
IN A CRYSTALLINE STRUCTURE WE CALL ICE.
LOVELY THOUGH IT IS, THIS IS BAD THING FOR US
BECAUSE IT MEANS THAT EVENTUALLY OUR SORBET WILL BE AS HARD AS A ROCK.
NOPE, IF WE'RE GONNA KEEP OUR SORBET SOFT AND SCOOPABLE
WE'RE GONNA HAVE TO PREVENT SOME OF THESE WATER MOLECULES
FROM JOINING THAT CRYSTALLINE STRUCTURE.
HOW ARE WE GONNA DO IT?
WE'RE GONNA BIND THEM UP WITH SUGAR.
SO NOW WHEN WE CHURN OUR SORBET WE'LL END UP WITH
ZILLIONS OF EENTSY-BEENTSY LITTLE ICE CRYSTALS...
COMPLETELY SURROUNDED BY A VERY SATURATED SUGAR SOLUTION.
IN OTHER WORDS, A SORBET IS REALLY JUST A SLUSH
THAT REMAINS SCOOPABLE AND SOFT EVEN AT FREEZER TEMPERATURES.
♪♪
WEIGH OUT ONE POUND AND FIVE OUNCES OF WATERMELON,
AND PUREE IT IN YOUR FOOD PROCESSOR.
THIS IS GONNA YIELD ABOUT THREE CUPS OF PUREE TOTAL.
THERE.
NOW MOVE THAT TO A WORK BOWL AND MIX WITH TWO CUPS OF GRANULATED SUGAR.
MAKE SURE YOU STIR IT UNTIL THE SUGAR IS THOROUGHLY DISSOLVED.
THEN, MOVE IT TO THE FRIDGE.
SO WHY BOTHER PUTTING THIS IN THE REFRIGERATOR
WHEN WE'RE JUST GONNA TURN AROUND AND THROW IT IN AN ICE CREAM CHURN?
BECAUSE THE FASTER THE MIXTURE FREEZES IN THE CHURN,
THE FINER THE SORBET TEXTURE IS GOING TO BE.
SO IT MAKES SENSE THAT WE SHOULD HAVE THE MIXTURE AS COLD AS POSSIBLE
BEFORE IT GOES IN THE CHURN
TO CUT DOWN ON THE FREEZING TIME.
SO GIVE IT AT LEAST TWO HOURS IN YOUR FRIDGE.
NOW CHURN ACCORDING TO
THE INSTRUCTIONS SUPPLIED BY YOUR CHURN'S MANUFACTURER.
REMEMBER THESE CORES NEED TO FREEZE FOR A FULL 24 HOURS BEFORE YOU USE THEM.
THEN YOU CAN GENERALLY GET TWO BATCHES OUT OF THEM BEFORE REFREEZING.
OH, AND ALWAYS MAKE SURE THAT THE MACHINE IS RUNNING
WHEN THE MIXTURE GOES IN.
NOW IN 20 TO 25 MINUTES THIS IS GONNA BE
AS SET AS IT'S EVER GONNA GET INSIDE THE CHURN.
SO WE'RE GONNA REMOVE IT AND GET IT INTO THE FREEZER
TO HARDEN FOR SEVERAL HOURS.
♪♪
AH, MELON SORBET, AND YOU CAN REALLY SMELL THE MELON.
WELL, I CAN, YOU PROBABLY CAN'T.
LET'S SEE HOW IT TASTES.
MMM, WELL, THE TEXTURE'S DEAD-ON PERFECT,
BUT IT'S A LITTLE ON THE SWEET SIDE.
LIKE A TON OF COTTON CANDY SWEET.
I THINK WE'RE GONNA HAVE TO REPLACE SOME OF OUR SUGAR ANTIFREEZE WITH...
WELL, CONSIDER THE FOLLOWING --
ON THE FATEFUL NIGHT OF APRIL 14, 1912,
CHIEF BAKER CHARLES JOUGHIN
JUST JUMPED OFF THE BACK OF THE TITANIC AND STARTED SWIMMING.
NOW AFTER FROLICKING WITH THE ICE FLOES FOR A COUPLE OF HOURS,
HE WAS FISHED OUT OF THE CHILLY DRINK
BY SOME NICE PEOPLE ON A PASSING LIFEBOAT.
WHEN QUESTIONED AS TO HOW HE COULD HAVE POSSIBLY SURVIVED IN THOSE TEMPERATURES,
HE SAID THAT IT WAS PROBABLY BECAUSE HE WAS TANKED TO THE GILLS ON BRANDY,
AND HE COULD BE RIGHT.
IF HE HAD ENOUGH ALCOHOL IN HIS BLOOD
IT COULD'VE ACTED AS A KIND OF ANTIFREEZE.
NOW WHAT DOES THIS HAVE TO DO WITH MAKING SORBET?
WELL, IT MEANS THAT IF WE REPLACE SOME OF THE SUGAR WITH ALCOHOL,
WE CAN PRESERVE THAT TEXTURE WE'VE COME TO KNOW AND LOVE
WHILE GETTING RID OF SOME OF THE SWEETNESS.
WHAT KIND OF ALCOHOL SHOULD WE USE?
WELL, HEY, NOTHING WRONG WITH GOOD OLD ***.
AFTER ALL, IT IS RELATIVELY NEUTRAL IN FLAVOR.
OF COURSE, MIDORI WOULD BE NICE TOO,
SEEING HOW IT'S MADE FROM MELON AND ALL.
THIS TIME WE'LL TAKE THE VERY SAME ONE POUND, FIVE OUNCES OF MELON,
AND WE'LL PUREE IT AGAIN IN OUR FOOD PROCESSOR.
BUT THAT'S NOT ALL,
THIS TIME WE'RE GONNA ADD THREE TABLESPOONS OF LEMON JUICE,
AND OF COURSE, FRESH SQUEEZED
WOULD BE SUPERIOR TO THE STORE-BOUGHT TYPE.
THEN TWO TABLESPOONS OF ***.
BUT WAIT, THERE'S MORE, SINCE WE'RE THINKING AHEAD,
NO REASON NOT TO GO AHEAD AND ADD NINE OUNCES OF SUGAR,
THAT'S 1 1/4 CUPS.
♪♪
♪♪
ALTHOUGH YOU COULD CERTAINLY CONSUME YOUR YOUNG SORBET
IN ITS CURRENT SLUSHY STATE,
I STRONGLY ADVISE THAT YOU STASH THIS IN YOUR FREEZER,
AND ALLOW IT TO HARDEN FOR THREE TO FOUR HOURS.
BELIEVE ME, YOUR PATIENCE WILL BE REWARDED.
I HOPE THAT WE'VE HELPED YOU TO FIND A NEW PERSPECTIVE ON A FAMILY OF FRUITS
THAT YOU MAY HAVE TAKEN JUST A WEE BIT FOR GRANTED IN THE PAST --
THE MELONS.
YOU KNOW, THERE'S NO REAL MYSTERY TO MELONS,
BUT IF THERE'S A TRICK, I'D SAY THAT IT'S IN FINDING RIPE MELONS IN SEASON,
WHICH, AS FAR AS I'M CONCERNED, IS THE ONLY TIME THEY SHOULD BE CONSUMED.
LUCKILY, THEY GROW JUST ABOUT YEAR ROUND SOMEWHERE IN THE WORLD,
AND THEY SHIP PRETTY EASILY, SO YOU'RE IN LUCK.
ONCE YOU KNOW HOW TO PICK 'EM THE SKY'S THE LIMIT.
(Jimmy the ***) DID I HEAR YOU SAY PICK 'EM?
WELL, YOU GOT ANY FEELINGS ABOUT THIS HERE HONEYDEW?
SEE YA NEXT TIME ON "GOOD EATS."
ALL RIGHT, WHAT ABOUT THIS CASABA HERE?
I'LL TELL YOU WHAT AB, I'LL SPLIT THE ACTION WITH YOU, 70/30.
WHAT, 70/30?
OKAY, 60/40 THEN, ALL RIGHT, 50/50, AND I TELL YOU WHAT,
I'LL EVEN MAKE YOU MY FIVE-STAR LOCK OF THE WEEK.
Captioned by Scripps Networks, Inc.