We are rolling into summer, like, whoa. I still have a few things left on my summer food bucket list. Last weekend, I finally had a Polish sausage at a baseball game, so scratch that one off. Others include: making the Oreo cookie dessert that my mom used to make me when I was a kid, making a sour cherry pie, figuring out a non-cake dessert for Alex’s birthday next week, making a galette, because #summerofgalettes, visiting Spinning J for pie and a float, eating tacos at Rojo Gusano, having fried chicken and margaritas on the patio at Honey Butter Fried Chicken, and drinking Grasshoppers at every available location in the city. This is my life. Endlessly dictated by where to eat and what to make next.
Another bucket list item is to eat as much cantaloupe as humanly possible. I’m well on my way. I might be turning orange. I also just learned that what I have been eating and loving my whole life is muskmelon! Not cantaloupe! We’re sticking with calling it cantaloupe here, though, because I just can’t think of it any other way, and I am vehemently opposed to calling it muskmelon because it’s not exceptionally flattering.
Last year, my friend Kristina sent me this recipe for salted honey cantaloupe jam. We added to our list of must-makes. We still haven’t gotten around to making a jar, but there I was staring at another cantaloupe, thinking to myself, “What can I do with you?”
I don’t know why my immediate thought in the summer is not always “Popsicles!” But I got there. Eventually.
Salted Honey Cantaloupe Popsicles
Makes 6 popsicles.
3 cups cantaloupe, thoroughly washed, rind removed, cubed
1/4 cup water
1/4 cup sugar
1/4 cup honey
3 tbsp lemon juice
1/2 tsp salt
In a saucepan, add cantaloupe, water, sugar, honey, lemon juice, and salt. Bring to a boil and allow to boil for about 5 minutes, just until fruit becomes soft enough to mash with the back of a spoon.
Remove from heat and allow to cool completely.
Using a blender or food processor, blend until the mixture is smooth.
Pour 1/3 cup of mixture into each popsicle mold. Leave about 1/4 of an inch at the top of the mold to allow for expansion.
Freeze the molds for about 1 hour, or until a popsicle stick inserted into the center holds straight. Continue to freeze for another 4 hours.
I started my research trying to figure out where cantaloupes/muskmelons originated. Instead of learning much about that, though, I got swept away in a story about how a cantaloupe helped win World War II. Stay with me here…
In the 1920’s Alexander Fleming discovered mold growing in a petri dish, after returning from a summer break. After further testing Fleming discovered that the mold contained a powerful antibiotic. Years later, a German-Jewish doctor, Ernst Chain, discovered Fleming’s writings about the antibiotic, which because of lack of interest had been mostly neglected after its discovery. Shortly after England entered World War II, men were dying in battlefields, not from bullet wounds, but from infection. Chain, and his boss at Oxford University, Howard Florey, thought that this powerful antibiotic could be the answer to preventing thousands of deaths. However, they were unable to secure funding to continue their study in England, or anywhere else in war-ravaged Europe.
Instead, they looked West, to the United States. They approached the US Department of Agriculture, only a few decades old at that time, about working together to develop a way to mass produce Penicillin. In July, the two doctors arrived at the USDA’s offices in Peoria and began working with the team in America to create large batches of the antibiotic by combining it with corn steep liquor, but soon realized that they needed a more resilient mold to adequately increase their yields.
After spending weeks testing various moldy items, Kenneth Raper, a mycologist (fungi scientist) at the National Center for Agricultural Utilization Research, found what he was looking for in an overripe cantaloupe bought at a Peoria grocery store that would become known as “Moldy Mary”. The mold strain on the cantaloupe was 50 times stronger than that which was originally discovered by Fleming. Raper sent the strain to collaborating scientists throughout the country to find ways to mutate the mold and boost production. By 1944, 100 billion units of Penicillin were being created by pharmaceutical companies, in large part, to treat Allied troops after the D-Day Invasion. As presumed, Penicillin was able to save thousands of soldiers’ lives, and is thought to be partially responsible for the success of the Allies, and failure of German forces, who were still using less advanced drugs to treat infection.
My favorite melon. Patriotic. Saving lives. Amazing! Long story short, you should make popsicles. They don’t even have to be these popsicles. Just make some popsicles. It’s already July for crying out loud! Popsicles are awesome. Do I even have to tell you that?