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My grandfather loves cantaloupe. At least I assume he does, as he has eaten a half cantaloupe filled with cottage cheese for lunch almost every day that I have known him. I vividly remember him coming home for lunch (coming home for lunch!) when I was visiting them in my childhood, and my grandmother having his melon ready at his arrival.

He's turning 89 in four days, so the cantaloupe clearly did right by him.

For the most part cantaloupe has been something I could take or leave. I'd take some to balance out the color at the occasional brunch buffet, but generally would dig though the melon bowl to scoop out as many of the sweeter watermelon cubes as I could unearth.

However, when I was pregnant last summer, the only slightly unusual craving I developed was for cantaloupe. And lots of it. Particularly as the summer went on and the weather was sizzling hot.

It was then I discovered an orange-fleshed melon Shangri-La on the tables of the summer's farmers' market. Tiny, outrageously sweet, nubby-skinned melons came out in abundance in the months when we needed them the most. Numerous heirloom varieties, particularly ones about the size of a softball, exploded with fleeting flavor. Heaven. And obviously Papa was hip to this many decades earlier.

This incredibly simple, two ingredient, refresher is a stunning way to use this stunning fruit. It also helps in keeping their fast-ripening goodness around for a day or two longer.

Happy Birthday Charlie, and thank goodness for the humble cantaloupe.


	CANTALOUPE AND LIME GRANITA Serves four to six. 6 cups pureed fresh cantaloupe, from about one medium melon 2 tablespoons lime juice, from about one lime Zest from one lime Remove the rind from the cantaloupe. (You can cut off each end and then around the outside, like at the start of supreming citrus.) Cut the melon in half and scoop out the seeds. Roughly cut the fruit into about one inch pieces. Zest the skin of the lime, and set the zest aside. Then juice the lime. Combine the lime juice and cantaloupe in a blender. Puree on high (or "liquify"!) until smooth. Pour mixture into a 9 x 13" baking dish, or other medium to large container. If it has a lid, even better, if not, cover it with plastic wrap or foil. (These gorgeous tupperware containers are designed by my friend Melissa, and are some of the most useful things in my kitchen. Granita is chilling in the largest one as I type.) Place the cantaloupe mixture in the freezer. After forty-five minutes, agitate the mixture with a fork, making sure to scrape around the sides, and return it to the freezer. Again, after another 45 minutes, break up the ice crystals a second time with a fork, and return to freezer. Repeat once more and return to the freezer a final time to set for about 2 hours. Gently scoop out the granita to serve, so as not to pack down the ice too much and lose the delicate texture of the ice crystals. Serve either alone, on top of vanilla ice cream for a delightful creamsicle effect, or in a glass topped with a small amount of prosecco right as you serve it at the table. Top with a few strands of lime zest.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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