How to choose and cook melon?

The melon identity sheet

Cucurbit like cucumber and pumpkin, melon has long been considered a vegetable, before being today classified in the fruit category. The yellow Charentais melon does not take its name from its production areas since it can come from Charente, the South-East or the South-West. Just like the green Charentais melon, whose peel keeps its green color when ripe with a slight yellow coloring, which comes from Spain and Morocco.

What is its season?

From May to September, we take advantage of this fragrant fruit to add freshness to our plates. From aperitif to dessert, it delights young and old.

How to choose your melon

This is the question everyone is asking. Everyone has their own little technique: choose the smallest, the lightest, the number of stripes… We share with you five practical tips provided by the AIM, the Interprofessional Melon Association, to succeed every time.

His weight

A sign of a fruit bursting with sugar, the melon must be very dense and weigh heavy in the palm of the hand.

His color

The Charentais melon must have very marked green furrows. It is called yellow because of its light green skin which turns golden over time until it becomes yellow when ripe, whereas the skin of the green Charentais remains green when ripe.

Maturity

When the pecou, ​​the name given to the peduncle, begins to peel off slightly, the melon has reached its optimum stage of maturity. Not to be confused with lunges.

Flexibility

Its bark should be flexible, neither hard nor soft. Contrary to appearances, melon is fragile, so it should be handled gently.

The perfume

It should smell good, the smell is revealed at the pecou and is a good indicator of the maturity of the fruit. Too strong a smell will reveal a melon that is too advanced.

Bonus: stripes

Another point to examine: the scratches, well marked. Some say you should count ten, but there is no real explanation for this number. A blemished melon may mean it is overripe or has suffered a shock. In this case, you can make a sorbet or jam. If you notice that it is not ripe, you can ripen it quickly with a few tips.

How to ripen a melon?

First, you can place your melon at temperature in a basket with bananas or apples, which are climacteric fruits. They release ethylene which allows the fruits to ripen more quickly. No other fruit in stock? Place the melon cut into slices under a cover or whole in a kraft bag. It will then concentrate its own ethylene and reach maturity more quickly.

How to store it properly

You should avoid storing it in the refrigerator because it tends to spoil and impart its smell to other foods. Place it in the crisper wrapped in plastic wrap.

What recipes to make with melon?

With its intense flesh and sweet taste, the melon is versatile. As a starter, we love to enjoy it with raw ham or in a salad with arugula and feta. The good idea? We dare to use cooked melon. Barbecue, pan-fried, roasted… Grilled fruits bring a touch of deliciousness to savory and sweet recipes. Serve with roast meat, fresh cheese or a scoop of vanilla ice cream. For dessert, we opt for a granita or an elegant summer fruit tart. More simply, let yourself be tempted by a summer salad with strawberries and watermelon. A classic that allows you to end the meal on a fresh and light note. To drink, we offer a smoothie or a melon agua fresca, to be enjoyed without moderation.