CANTALOUPE AND HONEYDEW TAPIOCA SLUSHIES

Growing up in California, my friend and I spent every summer day swimming in her pool. When we got hungry, her mom would whip up classic Taiwanese tapioca drinks for us the way most moms bake cookies. We’d slurp the icy drinks, thick with juicy melon. She usually blended the tapioca pearls with the melon, but I prefer to keep the tiny bubbles whole. These slushies are a far cry from American tapioca pudding. Fruit—not tapioca—makes up the bulk of the dessert, and its natural juices are the primary sweetener. A combination of orange blossom water and vanilla lends a beguiling sweet aroma. While I love this as a summer drink, it can also be served as an elegant chilled soup.

TIP: Orange blossom water is available in specialty stores and online. Don’t sweat it if you can’t find it—this is still tasty without it.

serves 6

gluten-free, dairy-free, no eggs, no nuts

1. Bring 3 cups water and the salt to a boil in a medium saucepan over high heat. Stir in the tapioca, reduce the heat to maintain a steady simmer, and simmer, stirring occasionally to prevent clumping, until just tender, 10 to 15 minutes. The white “eyes” in the centers of the pearls should have just turned translucent. Drain in a fine-mesh sieve, rinse under cold water until cold, and drain again.

2. Combine the cantaloupe, orange blossom water, vanilla, and ice in a blender and puree until smooth. Stir in the tapioca, then sweeten to taste with honey. (This will depend largely on how ripe your melon is.)

3. Divide among serving glasses or bowls and top with the honeydew. Serve immediately.