Name: Cantaloupe–Turmeric juice
Total time: PLACEHOLDER
Ingredients: 1 (½-inch) piece turmeric; 1 large yellow summer squash (10 ounces); 6 ounces peeled cantaloupe

Yield

Serves 1 to 2

Ingredients

1 (½-inch) piece turmeric

1 large yellow summer squash (10 ounces)

6 ounces peeled cantaloupe

Test Kitchen Techniques

Ingredients

1 (½-inch) piece turmeric

1 large yellow summer squash (10 ounces)

6 ounces peeled cantaloupe

Test Kitchen Techniques

Ingredients

1 (½-inch) piece turmeric

1 large yellow summer squash (10 ounces)

6 ounces peeled cantaloupe

Test Kitchen Techniques

Why This Recipe Works

We wanted to use cantaloupe in a juice recipe to harness its tender flesh and sweet flavor, but we also sought to combine it with surprising, punchy additions. Because we drink with our eyes first, we created a vibrant juice that enhanced the cantaloupe's orange color so it would look as good as it tasted. To soften the sweetness of ripe cantaloupe without masking its flavor, we employed yellow summer squash, which provided mild and juicy volume with just a hint of earthiness. That earthiness paired perfectly with the addition of fresh turmeric, which has a neon orange hue and a flavor that is bright, grassy, and a little citrusy. It is not as sharp as other root ingredients like fresh ginger but still imparts a warm spice quality to the juice that was welcome against the fruity cantaloupe and vegetal squash.

Instructions

On high speed, process turmeric through juicer into storage container or serving glass. Reduce speed to low. In order listed, process remaining ingredients. Stir to combine before serving.