Cantaloupe melon is the perfect fruit for hot weather temperatures. Melons are so versatile when it comes to preparation methods. Although not everyone’s taste or should I say aroma. Very ripe Cantaloupe melons have a very strong aroma, comparable to a bouquet of flowers.
Here is how to pick a ripe cantaloupe melon:
A ripe cantaloupe melon smells fragrant or better said sweet. It shouldn’t be hard as a stone and not soft either, but it should give by a tiny bit, you know what I mean. If you can’t get a ripe melon just leave it out for a day or two in a dark dry place. However, just make sure the melon is ripe otherwise you have a dilemma.
There are so many cantaloupe melon preparations out there, whether it’s cold soups, appetizer, dessert or ice creams just to name a few. Cantaloupe melons are very healthy with a good dose of B vitamins, C & A vitamins, potassium, fiber and of course it is fat-free. Melons are generally low-calorie food, but keep in mind that most carbohydrates come from the sugar, which makes it ideal for fruit Carpaccio. The acidity of the lemon and lime penetrates the melon resulting in a luscious delightful fragrant dish.
- 1 ripe cantaloupe melon, washed and peeled
- 2 lemons, juiced
- 2 limes, juiced
- Zest from 1 lemon & 1 Lime
- 1 oz virgin olive oil
- ½ bunch fresh mint thinly sliced, but keep enough sprigs for decoration
- 1 red-hot pepper, thinly sliced
- a few pinches of sea salt
- Slice melon lengthwise in very thin slices, less than ⅛”
- Fan out 7-8 melon slices on each plate.
- Sprinkle zest, hot pepper and mint over the melon.
- Then pour citrus juices, olive oil and a bit of salt over it.
- Decorate with Parisienne melon balls and mint twigs.
I also found the use of a few drops of orange flavored liquor very appealing. Have you had cantaloupe carpaccio before, you probably have your own style of preparing melon carpaccio. Let me know. Leave a comment.