We’ve covered the basics, and then the traditional. Now we’re bringing peach resin into the here and now — how you can integrate this amazing plant-based source of collagen into recipes you make and eat and drink everyday.
First up is one of my favorite flavor combinations ever — cantaloupe and ginger.
If you haven’t tried it, you must (with or without peach resin). When you think about it, cantaloupe is a very unique flavor. Lots of greens taste like spinach, and of course many meats taste like chicken. But nothing quite tastes like cantaloupe. You know it’s unique when you can’t really describe it. It just tastes like… cantaloupe!
The ginger really perks up the cantaloupe flavor without overpowering it. Cantaloupe is an awesome food to get your glow on — making it the perfect partner for peach resin. It’s super hydrating and loaded with antioxidants that fight inflammation.
The key here is to puree part of the cantaloupe, and then leave some chunks of melon and peach resin semi-blended. The result is a fun pulpy drink. The peach resin, when broken up, tastes like little tapioca pearls — soft and a little gummy and totally delightful.
1 ripe cantaloupe, chilled
2 ½ teaspoons minced ginger
1 cup peach resin, soaked for 24 hours and cleaned (see here for further instructions)
Bring pot of water to a boil and add peach resin. Simmer on low for 5 minutes. Drain in colander and run under cold water until cooled.
Puree ¾ of the cantaloupe and all the ginger until smooth and totally liquid. Add peach resin and remaining cantaloupe and blend on low, making sure ingredients you’ve just added are just chopped more finely and not totally blended.