Serving Melon As a First Course or Appetizer

Let me begin by saying that le melon (pronounced meh-lon) is just like cantaloupe. In France this fruit is smaller, extra compact and concentrated model of cantaloupe. It juicy, candy and really refreshing through the scorching, humid, heavy heated days of French summer season.

Melon is straightforward to serve: slice open, take away seeds, serve. However you are able to do greater than serve it au naturel. Whereas candy and juicy, it may be accompanied with both candy or savory additions. Listed here are just a few commonest methods to serve it in France. Thoughts you the French serve this fruit as a primary course, not as an accompaniment to the principle course like typically seen on the American dinner desk.

Additionally, you do not actually see melon for breakfast (once more very American). Typically you discover some sliced up in a fruit salad for dessert, however actually, I would not say that you just’d discover loads of it within the fruit salad (in all probability that leftover slice or two that nobody may handle at lunchtime. If you happen to imagine that even potential!)

Serving in an alcohol like Porto Wine, any candy cooked wine is a typical variant on this primary course French dish. Whereas purple port is commonest, I’ve additionally tried it with Pineau or cook dinner white wine. Attempt as properly with a candy, white wine like Sauternes or Montbazillac if you could find any readily available.

Heavy, sturdy purple wine is a brand new twist for serving this fruit with an alcohol. I sampled this model only recently with our English buddies. A stunning, lighter model than with port. I recommend a powerful and heady purple like a Cabernet sauvignon.

One other serving choice is to serve it with ham. Particularly prosciutto, or thinly sliced European ham. Wrap round melon slice, skewer with toothpick and serve at dinner events.

A closing serving suggestion is with griotte cherries: cherries in kirsch or brandy. Good combo.

Since cantaloupe is bigger than melon, I’ve diced up my melon squares, tossed with liquor of selection and served in a big salad bowl.

After all melon may be served different methods. That is simply a place to begin. To complete, I have to say that everybody likes melon. No, I have never run a world-wide survey however I have been serving it for years; I have been consuming it at dinner events for years and by no means as soon as have I heard anybody (any age) say, “Oh du melon.. bruek!” (Oh Gosh, melon…Yuck!)

No, the same old response is, ‘Yippy!’ (from youngsters) and adults, “Ah, I have been craving that! It is so mild a refreshing”.

Be aware, that melon is mild in consistency and energy, carbs and energy. It is an incredible meals to eat that can make you smile with out weighing you down.

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