Fresh, pulpy, sugary. Rich in vitamins, thirst quenched, low in calories. Best seller of summer dishes, we offer it raw and cooked in many recipes
Melon equal summer! The heat knocks on our doors and with him the desire for a cold dinner becomes more and more alive. Maybe with a nice plate of ham and real melon.
But melon is more versatile than you think, it can be used raw and cooked in different preparations! You can indulge yourself in finger food appetizers, in colorful and fresh salads, but also in more unusual recipes such as risotto, pasta and some creative and original desserts!
Some examples?
Our recipes with melon
Melon and green pepper skewers
Risotto with melon and crispy speck
Coffee cream with melon balls
Diced turkey and lime melon
Melon and blackberries with honey
Smoked duck with melon compote
Melon gazpacho with prawns
Melon tartare with cuttlefish and Port reduction
Octopus and melon skewers
Muffins with carne salada and melon
Melon and fruit soup with ginger ice cream
Which melon to choose in summer?
Netted melon
Summer. It is rounded with the peel drawn by a dense network. The pulp, almost dark when fully ripe, is very sweet. Delicate, it does not last long.
Cantaloupe melon
It is spherical, with a smooth skin with light grooves. The flesh is firm, bright orange in color. It is very sweet.
Melon Galia
The white pulp fades into the delicate green. It is oblong with a thin skin. The flavor is delicate and aromatic.
How to choose melon?
Melon is an annual herbaceous plant, the varieties are divided into summer and winter and therefore the first thing to do is to choose one in season. Yes to the retato melon, round with the skin designed by a dense network, with a sweet pulp; Cantalupo, very sweet, fragrant, with firm pulp; al Galia, with a very aromatic white flesh. To choose a good melon, always remember to smell it: a fragrant melon has reached a good maturation, if it does not smell and tends to green it will be unripe.
How to store melon?
The melon can be stored outside the refrigerator but in a cool place, away from heat sources or direct sunlight which speeds up the ripening (therefore it should not be left on the balcony, for example).
If you have to consume it immediately, the ideal is to put it in the refrigerator only a few hours before consumption. Be careful if you decide not to consume it immediately; above all the Retato matures and rots quickly, so in that case it is better to keep it in the fridge but away from the walls to prevent it from freezing.
The recipes
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