What to cook with melon: 10 amazingly delicious ideas
Marco Derksen/Flickr.com
Prosciutto e melone is a popular Italian appetizer, one of the types of antipasti, the preparation of which is simple, like everything ingenious.
A dish of prosciutto ham and melon can be seen both on the menu of an expensive restaurant and in an ordinary trattoria. But in each establishment it has its own special taste.
After all, everything depends on the nuances: the type of melon, spices and even serving. Here is one of the variations.
Ingredients
- 1 small melon (preferably the “cantaloupe” variety);
- 150 g prosciutto;
- 2 tablespoons extra vergine olive oil;
- 100 g arugula;
- salt, ground black pepper and other spices to taste.
Preparation
Cut the melon into pieces large enough to wrap around the ham slices. Place the rolls on the arugula leaves, drizzle with olive oil and sprinkle with spices. Let it sit for a while and serve.
The appetizer will look even more impressive if you form the melon pulp into balls using a noisette (an ice cream scoop and a measuring spoon will also work).
Grilled melon in honey-mint sauce
Vegan Feast Catering/Flickr.com
Do you want to pamper your loved ones with something unusual on a picnic? How about melon in honey mint sauce?
Melon gazpacho
studioM/Depositphotos.com
Typically the main ingredient in this Spanish cold soup is tomatoes. But imagine how surprised your friends will be when they see an unusual yellow-orange gazpacho on the table.
Melon and fennel salad
Bonappetit.com
This is a light summer salad that will surprise guests not only with taste, but also with beauty.
Melon with lime, mint and ginger
tracy benjamin/Flickr.com
This original summer snack can change the idea of melon. In combination with spicy ginger and refreshing mint, its taste takes on completely different shades.
Melon-eggplant rolls
Food.com
We told you how many delicious dishes can be prepared from eggplants. Here's another one.
Charlotte
mingerspice/Flickr.com
In the usual sense, charlotte is a pie with apples. But its taste can be diversified if you use melon with dense pulp.
Melon granita with black pepper
Bonappetit.com
Granita is a dessert of Sicilian origin, similar to sorbet, only more doughy. Melon granita seasoned with black pepper is an unexpected combination even for a sophisticated gourmet.
Melon slices a la Mojito
belchonock/Depositphotos.com
If you love Mojito cocktails and melon, then why not combine the two flavors? Makes an original party appetizer.
Melon lemonade
5PH/Depositphotos.com
Melon itself quenches thirst quite well, but this lemonade does an even better job of quenching thirst. Prepare it to cool down on a hot summer day.
Tincture of melon juice with rose hips
The combination with rose hips produces a tincture that can be used for medicinal purposes - to strengthen the immune system, activate hematopoietic processes and speed up metabolism.
Ingredients:
- melon – 2 kg;
- dry rosehip – 25 g;
- water – 1 glass;
- vodka – 500 ml;
- honey – 100 g.
Preparation procedure:
- The melon is washed, freed from seeds and peel.
- After cutting into pieces, pass the pulp through a juicer.
- Rose hips are poured with a glass of water and simmered over low heat for 10 minutes.
- Allow the broth to cool and brew for 4 hours.
- Filtered.
- Add vodka, previously squeezed melon juice and 100 g of honey.
After a week, you can drink an alcoholic drink or use 3 tbsp to improve your health. l. before meals once a day.
For the tincture, you can use fresh rose hips, which are slightly crushed.
What to cook with unsweetened melon? 5 best recipes
Melon is a sweet juicy aromatic fruit, which is also called a sweet vegetable. Because it is a relative of pumpkin, squash and cucumber. Although it doesn’t taste even close to any of the vegetables.
However, it often happens that the melon is unsweetened, hard, without a strong aroma and practically inedible. No one will want to eat this, and no one will raise their hand to throw away an unspoiled product. In this case, you can get out of the situation by preparing some tasty treat from the unsweetened fruit.
What to cook from unripe and unsweetened melon? The choice of dishes is quite extensive, because... the fruit goes well with almost all vegetables, fruits, seafood, cheese, chicken, ham and other products. Therefore, it is perfect for preparing salads, appetizers, and soups.
Unsweetened melon will turn out very tasty if you marinate it and serve it with poultry or meat.
Substandard fruit can serve as an excellent filling for a sweet pie or charlotte. Next, let's look at a few simple recipes.
Cold creamy melon soup with mint and basil
A very original and memorable dish. Perfectly refreshes in hot weather, gives strength and energy.
Ingredients for cooking:
- 1.1 medium yellow melon;
- 2.6-8 tbsp. fresh cream;
- 3.12 fresh basil leaves;
- 4.2 tbsp. olive oil;
- 5.8 fresh mint leaves;
- 6.4 slices smoked pancetta;
- 7.a little salt and pepper.
Cooking process:
Peel the melon from seeds, remove the peel, cut into cubes. Place in a blender bowl and puree. In the process, add herbs, spices, olive oil. Transfer the mixture to a tightly sealed container and place in the refrigerator for an hour to allow the soup to cool well.
Meanwhile, thinly slice the pancetta and fry on both sides in a dry frying pan.
Before serving, mix with chilled cream and pour into plates. Place a few pieces of fried pancetta with a sprig of mint in the center of each plate.
Italian salad with melon and Parma ham
Salad with melon and Parma ham will captivate everyone with its unusual taste, interesting presentation, and harmonious combination of ingredients.
For the sauce:
- 1.50 gr. olive oil;
- 2.50 gr. honey;
- 3.30 gr. lemon juice.
Charlotte with melon
Unsweetened melon makes very tasty baked goods. Charlotte with this fruit will not be inferior in taste to the more familiar apple charlotte. The pie will turn out just as juicy, tender, and aromatic.
Unsweetened melon dessert with nuts and lemon
The herbaceous hard melon can be made edible by preparing a tasty and healthy dessert from it.
Pickled melon
This preparation of unsweetened or unripe melon will be an excellent help in winter. A melon appetizer with a sweet and sour taste and pleasant spiciness will complement and highlight the taste of any meat dish.
In appearance and consistency of the pulp, melon pieces from a jar are very reminiscent of pineapples. They can even be strung on skewers, alternating with pieces of baked meat, or added to seafood salads.
How to make melon jam with orange and lemon - a recipe for the winter
Ingredients:
- melon (pulp) - 995 g;
- oranges - 280 g;
- lemon - 110 g;
- filtered water - 420 ml;
- granulated sugar - 995 g;
- brown sugar - 55 g;
- vanilla pod - ½ pc.
Preparation
Initially, we prepare the required amount of melon pulp by cutting the fruit in half, cleaning out the seeds with the accompanying pulp, and also ridding the melon of the peel. We chop the resulting clean raw materials for jam into medium-sized cubes and get to work on the oranges. We peel the fruits, then separate them into slices and cut them into fragments identical in size to melon slices. Now pour brown sugar into the water, place the container on the stove, heat until all the crystals dissolve and add the prepared slices of melon and orange. Boil the contents of the vessel for twenty minutes, then add white granulated sugar, squeeze lemon juice onto the mixture and continue cooking the jam until the desired thickness of the delicacy is obtained.
At the end of cooking, cut half of the vanilla pod in half lengthwise and remove the aromatic seeds from it, which we put into the jam and mix. All that remains is to pack the most aromatic and delicious jam into dry and sterile jars and, after sealing, place it under a warm blanket for a while.
Melon recipes
It’s autumn again, and again fruits of the most varied shapes and colors appear on the shelves - from yellow round to green or brown oblong, and weight can range from 300 grams to 20 kg. The history of this fruit is as old as the history of the apple of paradise.
It contains so many vitamins, minerals and substances necessary for humans that consuming this fruit is simply necessary. You can prepare a lot from it, but you need to know that in large quantities, melon, which is what we are talking about, can also cause harm.
Currently, melon is practically never found in the wild, and numerous varieties bred by breeders grow in many countries, although the sweetest and most amazingly tasty melons are brought to us from Central Asia.
We can talk about melon for hours, but the best thing to do is look at the recipes for what you can cook from it, although many people believe that melon is best eaten fresh.
To freeze
Secrets
Sort by: by popularity by date added
I suggest making a great autumn drink - melon compote. Often compote is made from substandard berries and fruits,…
Recipe for melon tincture with alcohol
For preparation, you can use alcohol (96%), which is mixed with purified water before use, reducing the strength to 40%.
Melon tincture can become the basis of cocktails
Ingredients:
- water – 500 ml;
- granulated sugar – 500 g;
- melon – 2 kg;
- lemon – 1 pc.;
- alcohol (diluted) – 900 ml.
Preparation procedure:
- Pour water into the pan, put it on the fire and bring to a boil.
- Add granulated sugar, melon slices and the juice of one lemon.
- After boiling again, remove the liquid from the stove and cover with a lid.
- Leave to infuse for 12 hours.
- Injected into diluted alcohol.
- Keep in a dark place for three weeks.
- Strain.
The product is ready for use after two months.
What to cook from unsweetened melon: 5 best recipes
Melon is a sweet juicy aromatic fruit, which is also called a sweet vegetable. Because it is a relative of pumpkin, squash and cucumber. Although it doesn’t taste even close to any of the vegetables.
However, it often happens that the melon is unsweetened, hard, without a strong aroma and practically inedible. No one will want to eat this, and no one will raise their hand to throw away an unspoiled product. In this case, you can get out of the situation by preparing some tasty treat from the unsweetened fruit.
What to cook from unripe and unsweetened melon? The choice of dishes is quite extensive, because... the fruit goes well with almost all vegetables, fruits, seafood, cheese, chicken, ham and other products. Therefore, it is perfect for preparing salads, appetizers, and soups.
Unsweetened melon will turn out very tasty if you marinate it and serve it with poultry or meat.
Substandard fruit can serve as an excellent filling for a sweet pie or charlotte. Next, let's look at a few simple recipes.
A very original and memorable dish. Perfectly refreshes in hot weather, gives strength and energy.
Chinese recipe
In China, the recipe for melon vodka is very popular. It is easy to make and does not require many ingredients. For the recipe you will need:
- melon – 5 kg;
- vodka – 1 l;
- water – 100 ml;
- sugar – 1 glass.
Preparation procedure:
- The melon is peeled, seeds and fibers removed, cut into small slices and placed in a jar.
- Pour vodka over the melon pieces.
- Close the jar tightly and place it in the sun for two weeks, shaking occasionally.
- After 14 days, the liquid is filtered.
- Syrup is boiled from water and sugar, cooled and alcohol infused in the sun is poured into it.
- The mixture is heated without bringing to a boil, poured into bottles, closed tightly and transferred to a cool place for a week.
Melon vodka should not be consumed if you are allergic to melons.
Melon tincture with cloves, nutmeg and cardamom
To ensure a pleasant aftertaste, you should be careful with spices. They should not discourage the aroma of the fruit, but only emphasize and shade it. The drink is prepared in two stages - first the tincture and then the syrup.
Ingredients needed:
- melon – 2 kg;
- vodka – 0.5 l;
- cardamom – 1 pc.;
- cloves – 1 pc.;
- sugar – 1 glass;
- nutmeg – 1 g.
Preparation procedure:
- The melon is washed, peeled, the pulp is divided into small cubes, and placed in a glass container.
- Fill with vodka and keep for two weeks in a dark place.
- The liquid is drained, cardamom, cloves and ground nutmeg are added at the tip of a knife.
- Transfer the tightly closed container to a dark place for four days.
- To prepare the syrup, the slices are covered with sugar and left in the sun until it is completely dissolved.
- The tincture is filtered, diluted to taste with syrup, bottled and stored in a cellar or basement.
Alcohol is ready for consumption after a month. The remaining syrup can be later used to soak the cakes.
The daily intake of alcohol should not exceed 50 ml
