We all know how important it is to have a healthy diet. Juice is recommended in this diet because it not only provides necessary nutrients and vitamins but also because it helps maintain the water level in our bodies. Especially in the scorching heat, refreshing juice becomes a necessity. One such healthy juice that should be included in the diet is cantaloupe juice.

Benefits of Cantaloupe Juice

Cantaloupe, as a fruit, is rich in vitamins C and A, and it also provides potassium and folate. There are so many ways you can enjoy this fruit. If you do not want to eat melon directly, you can either grill it or enjoy it in a smoothie or juice. Keep in mind, always use fresh melons of the season, along with the melon’s seeds. When mixed with lemon juice, the melon seeds offer a nutty flavor and a cooling taste. After a bout of exertion, melon juice provides an instant burst of energy, nutrients, and liquids. Here is a quick recipe for delicious cantaloupe juice.

Ingredients

● 2 cups of chopped cantaloupe.

● 2 tablespoons of sugar or more (as per taste).

● 2 cups of chopped pineapple.

● Salt or black salt as per your taste

● A 2-inch piece of fresh ginger.

● 1/2 lime to give that perfect touch.

● Mint leaves to garnish

Directions

Step 1:

To make this drink, you can either use a blender or a juicer. You don’t need to strain the extra pulp and residue if they are using a juicer.

Step 2:

To prepare a smooth melon juice, combine all the ingredients in a blender or juicer.

Step 3:

You can easily change the juice’s consistency by adding water. You can also alter the juice’s salt and sugar levels to suit their tastes.

Step 4:

Experts recommend not straining the pulp because it still contains all the fibers and nutrients.

Step 5:

This step is completely optional; if you like juice with a smooth texture, filter the extra solids out before serving.

In cooking, there are always hits and misses. The most important thing when you fail is to try and make something good out of it. In case you overcooked your rice or risotto, don’t be quick to scream and throw dishes at the wall just yet. There is a lot you can still do with that dish…like turn it into super delicious pesto arancini balls! Here’s how to make them.

Ingredients

• 2 tablespoons pesto
• 2 cups leftover risotto
• 1 cup panko bread crumbs
• 16 ½ inch cubes fontina (about 2 oz) OR you can substitute it with mozzarella
• Vegetable oil

How to Make Your Pesto Arancini Balls

Step 1: Grab a bowl and mix the risotto and pesto together until the risotto is evenly coated with the pesto. Step 2: Divide the mixture in the bowl into 16 relatively equal portions. Step 3: Line a platter with parchment paper. Take a piece of the cheese you chose (fontina or mozzarella) and roll up a serving of the risotto around the cheese. Make sure it is completely encased in rice before covering it with panko and move on to making the next ball. Place each ball on the platter. Step 4: Put the platter into the freezer for about 30 minutes so the balls can get a bit firm. Step 5: Time for some deep-frying fun. Fry the balls in 375° vegetable oil until golden. It should take around a minute for them to be ready. Step 6: Drain the balls from the excess oil on a paper towel.

You can serve the arancini immediately while they are still hot, or you can wait until they are at room temperature. They are the perfect treat while you are at home, and you can also use the recipe for quick and tasty party snacks. Enjoy!