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Long melon and almond soup with lemon and mint

  By JustGreen  , ,     

May 12, 2016

Now here's an ingredient I've never tried cooking with before: long melon (also known as fuzzy melon). I believe it is widely used in Asian cuisines, but when I picked one up at the markets I hadn't any idea what to do with it. A salad, perhaps? What I was really feeling like was a refreshing, healthy and good-doing soup, so I came up with this lemony and minty version which, quite frankly, was exactly what I was hoping for.

I used almond meal to give the soup a thicker and wholesome feel and it's perfect for the mild long melon. Lemon and fresh ginger add freshness and tanginess to this soup and fresh mint (lots of it) completes the dish. I recommend you have this chilled with lots of lemon and fresh mint. It is truly refreshing and purifying!

  • Prep: 25 mins
  • Cook: 15 mins
  • Yields: 2 - 4 servings


1Place all ingredients in a saucepan and bring to boil.

2Simmer for 10-15 minutes or until the melon has softened.

3Let cool slightly then puree with some fresh mint.

4Leave to cool completely or chill in the fridge.

5Serve with fresh mint and extra lemon juice, if desired.

Credit to http://www.scandifoodie.blogspot.com.au/


1 long organic melon, about 500g, peeled and chopped into chunks

250ml water

2 tbsp organic raw almond meal

1 thick slice organic lemon + 2 tbsp organic lemon juice

1 tbsp organic lemon zest, finely grated

small knob fresh organic ginger, grated

small bunch fresh organic mint + more for pureeing

pinch of himalayan pink salt


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