Is the rain gone? I can get used to the warm sun. It’s been gorgeous in Coronado lately. Not raining cats and dogs. The dogs are now playing on the beach. Runners without sweater, reminding me to get my butt moving before summer comes. It might be safe to make Agua Fresca. Wouldn’t you say? This time, Agua de Melon, or Cantaloupe Agua Fresca.
Recently, I started splitting my time between the US and Mexico. It has been quite the cultural experience. I hate going to the grocery store in the US and seeing fruit that’s not ripe. Pretty sure you’ve all seen green bananas. Don’t eat them. They’re just gross. Ugh! In Mexico, fruit is picked ripe and hits the stores ready to eat. I’m talking so fresh that the merchant will bust out his machete and open up a coconut for you to drink. Wasting food is a big NO NO. That’s how Agua Fresca was born. It a way to stretch out our food. This Agua de Melon, or Cantaloupe Agua Fresca, is made with a ripe, juicy cantaloupe. Slice it up, and discard the peel.
How to tell if the cantaloupe is ripe:
No, don’t bring in your machete. Instead, smell the bottom of the cantaloupe. There’s a small, circular indentation. Smell it. If it smells like a cantaloupe, you’re in business. If not, move to the next one.
The consistency of the blended cantaloupe sugar mixture is thick. It’s extremely sweet because it’s condensed.
To thin it out, add the cantaloupe mixture to a large pitcher and add water. Taste for good measure. Sometimes, it needs more water or more sugar.
Last but not least, add some ice cubes to a glass and enjoy this refreshing Agua de Melon, or Cantaloupe Agua Fresca. Might be time to clean the BBQ.
- 1 cantaloupe, peeled and diced
- ½ cup sugar
- 6 cups water
- Add cantaloupe and sugar to the blender.
- In a large pitcher, add the cantaloupe mixture and water.
- Stir to combine.
- Taste for good measure.
- Add ice.
- Serve and enjoy!
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