Fruit Butter

A first attempt at adding to the fruit butter choices with some melon! The melon is split in half and fruit scooped out to be blended.

Scooping out the melon fruit, pith and seeds.

As with the other recipes, the pith and seeds are kept for use. The seeds unlike orange or lemon seeds are longer and flat in shape, and after boiling in water don’t seem to release as much needed ingredients (simply fragrant).

Bringing the melon fruit to a boil.

All the fruit was poured into the stainless steel cooking pot. A rounded tea leaf infuser held the pith and seeds while boiling in the cookware. In this attempt to create edible melon butter I added equal amounts quarter tablespoon of sugar and salt, though for future attempts the the salt content should be reduced significantly (perhaps a single dollop or pinch or even none at all).

Melon butter.

Reducing the heat, some melon butter! Unlike with orange, the melon is mostly water, leaving very little butter for consumption. Most of the water boils away in the heat. The color also darkens considerably from the uncooked fruit. The pith after cooking turns “slimy” without too much change in form. Conclusion, melon doesn’t really have pectin.