Once upon a time I entered a watermelon eating competition. I had a strategy, a vision and a plan and I still didn’t win. No worries because who doesn’t love to stuff juicy wedges of melon in their mouth on a hot summers day?
Melon has to be the best thirst quencher for your buck when it comes to fruit. We’ve all seen the behemoth watermelon for sale in the store but have you ever wondered what the easiest way is to cut it? You obviously need one of these propellor-sized melon slicers! It’s the same idea as the tiny apple slicers we all have, but this thing reminds me of an air-conditioning fan from the Empire State Building, It’s wierdly huge! Check out the video for a “What the heck” moment and feel free to skip past the melon rubbing part!
I think I’ve found an awesome way to keep the kids hydrated this summer and help our California drought problems at the same time. Just make a pitcher of this cantaloupe agua fresca and keep it in the fridge. It has to be the easiest thing ever to make and tastes so fresh and clean. I also just want to throw it out to you, that a shot of Tequila added to a glass of this and blended with some ice is a perfectly acceptable adult thirst-quencher. If you don’t fell like knocking back glasses of sweet boozy cocktails, just pour it over some ice cubes and enjoy. All that’s in it is melon, kiwi, water and agave. So simple and perfect for any outdoor summer barbecues!
Check out some more agua fresca summer drinks!
The Wanderlust Kitchen- Honeydew and Raspberry Agua Fresca
Good Life Eats- Strawberry Lime Agua Fresca
How Sweet Eats- Watermelon Agua Fresca
Cantaloupe Melon and Kiwi Agua Fresca
- 2 ripe cantaloupe melons
- 8 cups water
- 6 kiwis
- 1/4 cup agave syrup add more if you prefer it sweeter
Half the melons to get 4 pieces. Set two halves aside.
Peel the kiwi fruit.
Extract the fruit from one of the melons (two halves) and add to a blender.
Add 4 cups of water and 3 of the kiwi fruit.
Blend on high for about 30-40 seconds or the melon has been liquified.
Place a sieve over the top of a pitcher and gradually pour the blended melon through the sieve, squeezing it through with the back of a wooden spoon or spatula.
Discard the remaining pulp left in the sieve and continue to strain the juice from the blender.
Repeat the process with the second melon.
Once both melons have been blended and strained into the pitcher, add the agave and stir with a whisk until the agave has dissolved.
Cover the pitcher with plastic wrap and store in the refrigerator for at least two hours or overnight.
Add some ice to the pitcher just before serving and pour into tall glasses.
Garnish with some extra slices of kiwi.
You may have to do half of a melon at a time if your blender is on the small side.