Melon Deserves Proper Treatment

comments (3) August 5th, 2008

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Prosciutto and melon appetizers make wonderful party treats.Click To Enlarge

Prosciutto and melon appetizers make wonderful party treats.

Photo: Susan Kahn

Enjoying a smorgasbord of vine-ripened melons is my reward for gardening. Muskmelons taste best at room temperature, where the relative warmth enables their aroma and flavor to mix. Fruits harvested at half slip reach full maturity 8 to 24 hours after picking. Those taken at full slip should be eaten immediately. To keep fully ripe melons from beginning to decay, refrigerate any that won't be used soon after harvest.

Although I would never want a gardener to feel guilty about devouring every fruit right out of the field, there are many ways to prepare melons. I like recipes that are simple and refreshing.

Prosciutto and melon appetizers make wonderful party treats. I like to add cheese to this classic Italian duo. Simply peel and seed any variety of muskmelon, quarter the flesh, and cut each quarter into 1⁄4-in.-thick slices. Place a slice of melon and a slightly smaller, thin slice of Swiss or Gruyère cheese together. Wrap the melon and cheese with a 1-in.-wide strip of thinly sliced prosciutto. One melon, 4 oz. of prosciutto, and 8 oz. of cheese makes about 30 appetizers.

I use puréed melon in Melon Cake with Citrus Glaze and in Melon Frost. To get the purée, just spin chunks of melon in a blender or food processor.

by Laurie Todd
June 1997
from issue #9

posted in: melons

Comments (3)

davisjohnny writes: Interesting
Posted: 3:46 am on April 21st
marcpatton5 writes: Just amazing
Posted: 2:34 am on March 25th
jakerios writes: Its good treatment process.
Posted: 4:50 am on February 9th
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