10 fresh melons
2 cups dried Cilantro
2 tablespoons chili powder
24 cacao beans
24 1/2 cups water
2 teaspoons flaked coconut
2 tablespoons lime juice
1 tablespoon rice wine vinegar
2 teaspoons red food color
1 teaspoon butter
2 tablespoons olive oil
1 onion, peeled, cut into 1/2 inch pieces
1 1/2 teaspoons cayenne pepper
1/2 teaspoon grated fresh cilantro
Preheat oven to 450 degrees F (230 degrees C).
Combine the melons in small saucepan with enough water to simmer for 20 minutes.
In a large bowl combine kale, cilantro, chili powder, 2 cactus beans, dried coconut, lemon juice and fresh basil. Transfer melons to a 12 fluid pan.
Over medium-high heat, add 1 tablespoon olive oil, 1 onion, and 1 tablespoon cayenne pepper. Cook mixture 30 seconds to blend vegetables, then stir in cilantro and process for 5 to 10 seconds to evenly distribute the cloves. Place in a glass dish and refrigerate for about 30 minutes to soften and release flavor.
Transfer the mixture to a nonporous 3-quart roasting pan, and place roasting pan on a rack in oven.
Bake in the preheated oven 15 minutes, until soft and browned. Let cool 10 minutes before cutting.
Prepare Chunk and Spring Meringue: In large bowl, combine 2 limes, water, juice, 1 tablespoon vinegar, 1/2 cup club soda and 1/2 cup white sugar washed and drained. Place cereal in bowl and place a small amount of sugar in bowl. Stir to coat well. Stir in remaining white sugar, 2 limes, water and vinegar until well blended. Cut with knife into single layers (i.e., 4 inchp) in nine-inch jelly-roll pan. In a small bowl, press mixture firmly into pan.
Bake 25 to 30 minutes or until knife inserted in middle comes out clean. Cool completely; remove from pan. Let cool 30 minutes before making the filling.