Horchata de Melón – Melon Seed Drink
Horchata de melón, a refreshing drink splashed with lime juice, uses parts of the melon typically discarded in the North American kitchen. The netted cantaloupe rind, you’ll be relieved to hear, won’t see any blender action here. The glistening seeds, however, encase delicately flavored kernels rich in protein and beneficial oils. Strained to remove the coarsest bits of the brittle outer shell, the resulting nectar makes the most of what melons have to offer within its rough exterior.
The melon seeds also thicken the drink slightly, just enough to be satisfying without being exceedingly heavy. Chufa or tiger nuts serve this purpose in the original Spanish horchata while rice and almonds followed in the Yucatecan adaptation. All three have the subtle and nutty sweetness of each respective ingredient but this humble version alone boasts of fresh cantaloupes and lime.
Weekend Herb Blogging hosted by Canela & Camino
recipe adapted from Diana Kennedy’s Essential Cuisines of Mexico
Horchata de Melón
Melon / Cantaloupe Seed Drink
Cantaloupes, or any melon varietal
Scoop out the melon flesh, seeds, and juice.
For every cup of melon flesh, seeds, and juice, add:
1 cup cold water
1 1/2 tablespoons granulated sugar, or to taste
1 1/2 teaspoons freshly squeezed lime juice, or to taste
Notes:
- I’m not much of a stickler for specific ingredients, but the clean and light flavors of horchata de melón will suffer without freshly squeezed lime juice. It has to be freshly squeezed.
Instructions:
Put all the ingredients together in a blender jar and blend until very smooth. Take a whiff of the horchata de melón through the lid opening as it blends. Repeat as necessary.
Taste and adjust the sugar and lime juice if necessary.
Let the blended mixture rest in the refrigerator for at least 1/2 hour. Strain using a fine mesh strainer and serve over ice cubes.
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September 13th, 2008 at 1:57 am
Simple n straightforward!! lovely pics!!
I am pretty new to this blogsphere…jus popped in to say a big hi!!
September 13th, 2008 at 2:31 am
Oh, I have to do that step where I smell the horchata?! Ha ha ha
Apparently I may have to repeat it too!
I’m waay to narrow-minded. I didn’t even know that melon seeds were edible (or at least taste good). It looks really refreshing Jude!
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September 13th, 2008 at 6:23 am
hmmm… never thought of that, so you can drink the seeds and eat the melon! how great is that! love your 1st pic
September 13th, 2008 at 6:44 am
The seeds you say? and they thicken the drink!
This really appeals to me. Melon is on my list today!
Thanks.
September 13th, 2008 at 7:51 am
This is great! I have a canteloupe I have yet to use! I love the creativity of this using the seeds too!
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September 13th, 2008 at 8:20 am
what a clean simple drink, though I doubt the fresh melon I have in the house will make it to the blender before being eaten in chuncks
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September 13th, 2008 at 9:27 am
How is it so common to throw away a part of a fruit that can be turned into that? You just keep the fabulously informative posts coming and I’ll keep learning.
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September 13th, 2008 at 4:23 pm
I fell in love with these photos on Tastespotting. Bravo!
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September 13th, 2008 at 4:51 pm
yummylicious and refreshing! Thanks for the recipe! I tasted before melon seeds roasted with Green Tea leaves and powder but this recipe I will go for it anytime!
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September 13th, 2008 at 5:19 pm
So, no rice in this dish? What if you scoop out the seeds and eat the flesh? Could you still make this horchata?
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September 13th, 2008 at 8:52 pm
Mmmm. Sounds simple, clean and delicious. Can’t wait to try it with the cantaloupe!
September 14th, 2008 at 1:37 am
Growing up in Phil., I remember my sister would put the seeds and fibers in a strainer and would pour water through it. Then make long strands of melon flesh to go in the drink, just like how you would prepare fresh coconut juice. But I guess this would be more like an “agua fresca” and not horchata. Gotta try making it this way.
Great blog and awesome pictures, btw. (de-lurking)
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September 14th, 2008 at 5:01 am
how interesting! i hate wasting things that could have other (edible) uses, so i thank you for bringing this to my attention! it sounds delightful.
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September 14th, 2008 at 9:44 am
What an absolutely delicious looking drink, and orange of that is positively radiant! Brilliantly photographed!
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September 14th, 2008 at 10:11 pm
Wow Jude, I learned something new – not that I’m surprised but who would have thought the seeds of the melon were so packed with goodness. I feel enlightened and I would definitely try this – I love ALL melons and most specifically canteloupe.
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September 15th, 2008 at 8:45 pm
Vij – Thanks! Prepare to spend inordinate amounts of time on your keyboard.
Manggy – Yeah it’s definitely not optional. Gotta take a whiff.
Zita – Melon seeds are pretty subtle tasting. There’s some dried melon seeds, too and a bit more stronger tasting.
Tanna – The seeds actually make a nice difference.. I tried it without and it’s just not the same.
Joelen – One cantaloupe should be enough for two.
Kat – I’m with you on that. Gotta have more than a few cantaloupes so it makes the blender.
Tommi – Picking out random things and learning about it is always fun.
Katie – Thanks!
Pixen – Sounds delicious with green tea. Probably roasted?
Nate – I tried it without the seeds but it’s just not the same. I think horchata needs a starchy thickener of some sort.
Life Chef – Hope you like it!
Caroline – I know exactly what you’re talking about — we had a wooden grater that looked like a .. foot… to make it.
Grace – Glad you found it useful!
Tom – Thanks!
Giz – There’s a lot of uses for it… When dried and toasted it makes a great snack, too. I heard it’s also eaten raw or something.
September 15th, 2008 at 9:16 pm
Very intriguing. I’ve never heard of this, but I love the idea that it uses the seeds. (And I am quickly becoming a stickler for fresh squeezed lime juice, so I can see how it would be essential here.)
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September 16th, 2008 at 10:41 am
This sounds like such a refreshing treat… I wish I had had a couple of these drinks during the peak of summer!
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September 16th, 2008 at 1:12 pm
Nice photos & a great drink!
Not so long ago I posted on this very same topic – except on cocktail uses for horchata, orgeat, &c. Check these variations out if you like.
Cheers!
September 16th, 2008 at 1:30 pm
thank you. i have this melanosaurus rex sitting on my counter. we sometimes use orange juice instead of lime.
September 21st, 2008 at 6:28 pm
mmmm i am SO making this!
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August 4th, 2009 at 5:43 pm
I have a blender that will grind the seeds till they are not there. I like to use milk with a little vanila for a melon con leche. and its nice to replace the sugar with real maple surup, honey or agava
August 4th, 2009 at 5:45 pm
I have a blender that will grind the seeds till they are not there. I like to use milk with a little vanila for a melon con leche. and its nice to replace the sugar with real maple surup, honey or agava. you do have to replace the water with ice as you blend, keeps it cool
February 5th, 2010 at 4:54 am
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April 29th, 2010 at 8:52 pm
I do not understand why you call this ‘Horchata’ as you do not have any rice water in it. All of my Mexican or Salvadorean friends who make Horchata use rice water, and cinnamon, neither of which you have.
Nice melon drink though… why not just call it ‘complete melon drink.’
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