Whitney Binzel: Coconut-Cantaloupe Water {Foodie Friday}
Celebrate the Flavors of Spring
I love living in the south. I love being able to watch the seasons change. When I lived out west, we had two seasons and that was it. With each season comes new harvests. Although technically cantaloupe and coconut are summer produce, it’s perfectly fine, and even encouraged to eat them year-round. Or in this case, drink. While I love cantaloupe and coconut whatever time of year, I especially love enjoying these beautiful fruits during spring and summer.
They both give off a warm beach-y vibe. Down here in the south, we don’t have to wait for summer to feel the heat. We can often wear shorts and tanks in April. There’s nothing better than sitting outside on the porch with a refreshing drink to cool you off.
One of my favorite things to drink on a hot and humid day is a refreshing drink I like to call Coconut Cantaloupe Water. It’s incredibly simple, and extremely refreshing. Hydrating is important on a hot day, so why not make the best of it with a delicious fruity drink. All you need is a bit of cantaloupe, a can of coconut water, and a wee mint leaf. What you’ll end up with is a fun drink you can enjoy during spring and summer. It’s naturally sweetened thanks to the cantaloupe and coconut, so you don’t have to worry about any artificial flavors.
Cantaloupe is loaded with vitamins and minerals, especially vitamin C. The coconut water is loaded with potassium and electrolytes. Together, the Coconut Cantaloupe Water makes the perfect drink to welcome spring and get you in the mood for summer.
The recipe will make one serving in a tall glass and is easily doubled, or tripled. For a night with the girls, it can easily be turned into a subtle cocktail by adding your favorite vodka or rum.
Whitney Binzel: Coconut-Cantaloupe Water
Ingredients
- 1/4 up Cantaloupe, diced, plus extra for garnish
- 1 Can Coconut Water with Pulp, cold
- 1 Mint Leaf, plus extra for garnish
- Ice
- Tall Glass
Instructions
- Add a few ice cubes to the glass.
- Add the cantaloupe, coconut water, and mint leaf.
- Garnish with extra cantaloupe and mint.
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Whitney blogs at WhitBit’s Kitchen, where she focuses on international food and drink recipes. You can find her on Facebook, Twitter, Instagram, and Pinterest. Whitney’s recipes have been featured on BuzzFeed, Huffington Post, Parade Magazine, The Frisky, and Food & Wine
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