Star of the summer with watermelon, melon is one of the least caloric summer fruits, even if at this level, it exceeds watermelon with 62.7 kcal/100 g against 38.9 kcal/100 g. As a reminder, calories are only one data among many others, just as interesting as vitamins, minerals, or dietary fiber. Especially concerning these two fruits which are mainly full of water, therefore perfect in summer to refresh yourself on the plate and do good to our body which needs water so much.
Also, let’s remember, nature is extremely well made, and the seasonal products available in summer are those that perfectly meet the needs of our body! We can therefore rush without hesitation on zucchini, melon, tomato, green beans, cucumber, peppers, mirabelle plums, strawberries, apricots, peaches or even nectarines. And if they come from local organic production, it’s even better!
Charentais melon, from Charente?
Its name is misleading since the name “melon charentais” does not mean that the melon is grown and harvested in Charente! It is a variety that can be grown in other French regions, in Spain, or even in Morocco. In terms of consumption, it is the yellow melon charentais that is favored by the public. How do you recognize it? When it ripens, its light green color turns yellow. Also, this food is part of the so-called “climacteric” fruits, which means that it continues to ripen after picking thanks to the release of a gas, ethylene. So, if you place it near other products – fruits or vegetables – that need to ripen a little, the melon will do the trick. That being said, it is better to keep it in the refrigerator for better conservation while avoiding the cold, as much as possible, for other products, like tomatoes which lose their flavor in the cold.
Delicious, easy to cook and enjoy, melon has more than one trick up its sleeve! Ready for the magic?
Cucumber, melon, mint salad with yogurt sauce
© Pierre Javelle
A quick salad, very fresh, easy and quick to prepare. All without cooking, for a vegetarian preparation to serve as a starter or main course.
Discover the recipe for Cucumber, melon and mint salad with yogurt sauce
Melon soup with dried duck breast and Espelette pepper
© Delphine Constantini
An intense, no-cook soup made with only melon, a pinch of salt and Espelette pepper to spice things up. If you don’t have dried duck breast on hand or prefer to avoid it, you can replace it with a little crumbled feta to balance the sweetness of the melon.
Discover the recipe for Melon soup with dried duck breast and Espelette pepper
Grilled prawns and melon
© Jérôme Bilic
Traditionally, melon is eaten raw and cold, as a starter or dessert. Here, we innovate by sticking melon segments on skewers, then grilling everything on the barbecue for a melting result, with a good smoky taste.
Discover the recipe for grilled prawns and melon
Melon, raspberry and mint tart by Christophe Michalak
© Delphine Michalak
In this recipe proposed by the maestro Christophe Michalak, the melon is prepared raw, cut into balls using a Parisian spoon, and placed on a cooked tart base, garnished with almond cream. Thus, there is a mixture of textures between the crispy puff pastry, the melting cream and the melon, juicy as desired. In addition, the pastry chef places a few raspberries whose tangy flavor awakens the melon.
Discover the recipe for Christophe Michalak’s Melon, Raspberry and Mint Tart
