On the Netflix cartoon comedy “BoJack Horseman,” there’s a running joke about honeydew that’s hilarious. In a barrage of insults, the unfortunate melon is referred to as “trash fruit,” “stupid buddy,” and “junk fruit.”
Sinking your teeth into a really ripe, devastatingly sweet melon, on the other hand, may be an otherworldly culinary experience. If you want to indulge in this little but powerful pleasure, you may make your next honeydew or cantaloupe into a dessert to make it even more special. Fruits such as melons aren’t frequently included in desserts, but they should be. As a matter of fact, cream and sugar serve to enhance the already advantageous characteristics of honeydew and cantaloupe: their flesh is creamy when ripe, and their juicy edges near the seeds are so ragged that they seem almost milky and full of fat.
Melona, a honeydew-scented ice cream bar with a delicate melon taste, was introduced by the South Korean snack food business Binggrae in 1992. Melona was a new product from the Binggrae snack food company. Upon its introduction to the United States in 1995, the pastel green and rectangular treat became an immediate hit. It quickly became popular everywhere from Atlanta’s Buford Highway, where Korean companies abound, to the beaches of Hawaii, where Melona was particularly popular.
A Melona (colloquially known as “melon bar”) is a Korean candy bar that should be tried as soon as possible. If you haven’t had one before, go to the closest Korean grocery store and get a box right now. The texture will surprise you: it’s softer than a fudge pop and considerably less chilly than you’d expect. It melts well, with the kind of tongue-coating slow softness that is characteristic of the best kulfi and semifreddo. It is creamy, stretchy, and even a bit chewy, and it melts beautifully. This is what Binggrae refers to as, “ice cream on a stick.”
Most importantly, it has much less sugar than many ice lotions sold in the United States, and it is fragrant with honeydew essence (tasting as if it has been dipped in each honey and dew).
Similarly, these cheesecake bars appreciate fun melon for what it is: a delicately scented fruit that is rich in juice and brimming with unrealized potential. Because of the use of gelatin, modern cantaloupe purées into a clean, fluffy pulp that is used to flavour a cheesecake foundation that does not need baking. Powdered gelatin must first be bloomed in water, converting it into a transparent jelly, before being whisked into scalding, scalded cream, where it will completely dissolve. This will provide the smoothest texture and the best set. Cream cheese contributes to the creation of a sumptuous texture while also providing savoury balance and enhancing the delicate, flowery flavour of the melon rind.
