Whew…we made it through the holidays, and now as the weather starts to warm up, I thought maybe it would be a good time to drop a recipe for one of the lighter, brighter flavors that Charlie Noble has ever released!

Melon flavors are love/hate for a lot of vapers, myself included. Canary Coulis falls into the ‘love’ camp for me, but since it was originally a seasonal flavor, it was put on the chopping block once we saw what was going to be required for PMTAs. Really quite a shame, this is a great, refreshing vape, perfect for the summer. Without further ado…onto the recipe and flavor notes!

TFA Honeydew – hands down, my favorite melon flavor. But it’s STRONG. ‘well, if it’s so strong, why is it at 4%?’ I can already hear you asking. Because we should have a good melon base, that will stand up to the other flavors that we are going to layer on top. I don’t want the honeydew getting lost in the mix.

FW Cantaloupe – I have my problems with FW, but one thing I can say is that they have some amazing fruit flavors. Real fruit, candy fruit, sour fruit…give them a look if you’re not finding what you need from the other flavor houses. I like this cantaloupe here because it is a lighter melon, but adds some depth and fullness to the honeydew, while still leaving the cantaloupe flavor in the background. This is a ‘wetter’ flavor, and is used at a higher percentage to make sure the final liquid doesn’t become overpowering.

FA Watermelon – a real watermelon flavor. Even down to the earthy notes of rind. Amazing depth, and adds to that melon medley we’re going for. Plays nicely with the previous two melon flavors, just to add that body we want.

TFA Papaya – now it’s time for the ‘coulis’ portion of the liquid. ‘What’s a coulis?’ A coulis (/kuːˈliː/ koo-lee; French) is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts. Raspberry coulis, for example, is especially popular with poached apples or Key lime pie. [thanks, Wikipedia!]

So, the goal here was to build a melon salad, and then have a tropical fruit reduction/syrup on top. Papaya does a wonderful job, with the sweetness, and with a bit of darker, earthy notes as well. It just fits right into this recipe like we were playing Tetris.

TFA Cotton Candy – in production, we use a 10% ethyl maltol in PG solution, because we can make it fresh as needed, and because it’s cheaper than buying Cotton Candy. Either way, the EM is here strictly as a tool to smooth out the rough edges of all that melon and papaya. I don’t use sucralose, and I honestly try to avoid EM, except where it makes sense. This is one of those cases. I’ve said it before, I will say it again…if you must add multiple percentages of a sweetener to get your recipe to taste how you want, you need to rework that recipe.

TFA Philippine Mango – this flavor. Wow. Dead on mango. Knocked me on the floor the first time I tried it. Now it’s used here to add to the coulis. The mango and papaya work great together to give me that tropical, sweet, syrupy vibe I’m looking for, without taking over the whole recipe. They really complement each other and the melon very nicely.

TFA Sour – same as the EM, we make our own with citric acid and PG, or for tart and sour you can add some tartaric acid as well. Are your fruit mixes missing a little pop? A little underwhelmed? Add a bit of sour, it will brighten up almost any fruit. Go easy though, it will kill flavor at too high of a percentage, and high amounts will also kill coils just as quickly as sucralose.

There you go, a nice, bright flavor for you to enjoy as you make your way to the pools and beaches for spring break, and as we move into the summer. Give it a try, and be sure to let us know what you think!

Thank you, all of you, and until next time…