Seven ways to enjoy melon (and how to tell when it’s ripe)

Neither the tidal waves, nor the Portuguese frigate, nor the loudspeakers on the beach: few summer frustrations are angrier than opening a precious melon and finding that it is unripe. Whether very hard or very past, cutting this fruit out of time falls heavier than a necklace of themselves.

But opening a ripe melon is not a guessing game. By following a few simple steps, you can tell if that round treat is already begging to be eaten or if it still has a few —or more than enough — days left.

1. Touch : the skin of the melon should still be hard. Otherwise, we end up with a fruit that is surely too ripe, pasty and perhaps acidic. Although it shouldn’t be like a rock: when you press it down on the opposite end of the rod, it should give a little. It is a sign of maturity.
2. feel it : The scent of melon is another excellent indicator. If when it is ready its odor is felt just by approaching it, it must be sniffed at the end opposite the stem: this is where it releases the most aroma. If there is no smell or if it is very light, it is better to wait a day or two. But if the whole house has already switched to melon, then maybe it’s only good for the juicer.
3. shake it : If we move the melon carefully and notice a lot of internal dancing, it means that it is very ripe and must be cut at this precise moment. If it feels heavy and snaps when hit, celebrate: you have a juicy melon in your hands.

Before giving other suggestions, it is worth remembering some tips for enjoying the melon as it is: fresh and without the combination of other ingredients.

Following the instructions at the beginning, the first and most important thing is to have a ripe melon. Then I recommend refrigerating it for at least an hour, so it’s very cold when you serve it. But be careful: as you don’t want to eat it frozen either, you have to take it out about fifteen minutes before, so that it only takes a little temperature.

Then comes the time to open it: it is cut in half, its seeds are discarded and finally it is cut into quarters or cubes, as desired. So enjoy it. And remember: if you have leftover chopped melon, you can store it in the fridge in an airtight container, although it’s always best to eat it the same day and before it starts to lose its consistency and its flavor.

This is no longer a novelty: the melon associated with Serrano ham works wonders. How is this done? Very simple.

Take a very ripe melon, at room temperature, and cut it into fairly long pieces. Then each is wrapped in a slice of Serrano ham, then laid out on a plate. Ideally, you should let them sit for about ten minutes before serving. The idea is that, thanks to the temperature, the ham releases a little moisture and its salt mixes with the flesh of the melon, causing a rich sweet-salty mixture that will burst in our mouths. With a glass of sparkling wine on the side, things get more than good.

By its name, this preparation sounds strange, but the truth is that it is not. You could even say it’s something like the liquid version of melon with ham. Here is the recipe, for about four people.

Cold melon cream

—2 very ripe tuna melons

-2 onions

—3 plain unsweetened yogurts

—100 grams of Serrano ham

-Olive oil

Peel the onions, cut them into quarters and, in a pot, sauté them in olive oil, without adding salt, until golden. Next, add the diced melons and cold water, enough to submerge everything. Cook for about ten minutes or until it begins to boil.

Then, put all this in the jar of a blender, add the yoghurts and mix until you obtain a completely creamy consistency. Then transfer the mixture to a container with a lid, wait for it to warm up and put it in the fridge for a couple of hours.

Once cooled, serve in individual bowls, with a generous amount of small strips of Serrano ham on top, plus a drizzle of olive oil. Lay salt and pepper on the table in case the diners want to season the cream, although it can also be taken without adding anything.

Do you have a few overripe melons at home and you’re worried they’ll spoil? You can take advantage of them by turning them into chutney, a preparation that can be stored for the winter or to accompany a piece of fish or chicken not very famous. Here is the recipe.

melon chutney

—1 very ripe tuna melon

—½ onion

—2 tablespoons brown sugar

—1 cup of port (or old wine)

—Balsamic vinegar, salt and pepper

Cut the melon into small pieces and the onions into very small cubes as well. Put everything in a saucepan, add the sugar and cook until it starts to caramelize. Then add the port and a generous drizzle of balsamic vinegar. Season with salt and pepper and turn up the heat so that it cooks and reduces for about thirty minutes. Finally, keep in an airtight and sterilized glass jar upside down, until it cools. Then it can last for months in the fridge.

Although we have the melon associated with dessert – at most an appetizer – the truth is that it can also work in a salad. Of course: its freshness and sweetness, if combined well, can make a great dish for two, like the one below.

Melon and carrot salad

—½ purple lettuce

—1 calameno melon

—2 grated carrots

—Salt, pepper, olive oil and sherry vinegar (or whichever you prefer)

Well washed and dried, put the lettuce leaves at the bottom of a large plate. Then, cut the melon in half, remove the seeds and using a spoon (or better a piece), take out the small balls that will be placed on the lettuce. Then add the grated carrot on top. Season with salt, pepper, olive oil and vinegar to taste.

They say pressed fruit juices aren’t as healthy as they sound because fiber is lost when blended and more sugar is absorbed. For this reason, smoothies appear to be a great refreshing option, because when all the pulp is used up, the fiber doesn’t completely disappear. Here is an example with calameño melon.

Melon and grapefruit smoothie

—1 ripe calameño melon

—1 grapefruit

-Ice

Peel the melon, cut it into cubes and put it in the jar of a blender. Next, peel a grapefruit, remove all its white parts, cut it into quarters and pass it through a blender. Also add lots of ice, a little water and finally mix until you get a liquid texture. Serve immediately.

Yes, you read that right: with anchovies. Once again it is clear that the melon goes very well with the salty. In this case, with this fish which is sold canned. How come? Cut a melon — tuna or calameño — into large cubes and place an anchovy fillet on top, a small piece of blue cheese and a few drops of olive oil. Wait a few minutes for the flavors to blend and voila: a real delight.

*Prices for products in this item are updated as of January 24, 2023. Values ​​and availability may change.