Seven Ways to Use Melon (And How to Tell When It’s Ripe)

Not the swell, not the Portuguese frigate, not the loudspeakers on the beach: few summer frustrations are more exasperating than opening a prized melon and finding that it’s not ready. Whether it is very hard or very old, cutting this timeless fruit is heavier than a necklace alone.

But opening a ripe melon is not a matter of fortune telling. By following a few simple steps, you will be able to tell if this round delight is already begging to be eaten or if it still has a few days left.

1. Touch : The skin of the melon should still be hard. Otherwise, we will find inside a fruit that is surely overripe, mushy and perhaps sour. Although it doesn’t have to look like a rock: when you press it against the opposite end of the rod, it should give a little. It’s a sign of maturity.
2. feel it : The scent of melon is another great indicator. Although when it is ready its smell can be felt just by approaching it, it is best to sniff it from the opposite end of the stem: this is where it releases the most aroma . If there is no odor or it is very light, it is best to wait a day or two. But if the whole house is already processed into melon, then perhaps this is only useful 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 needs to be cut at that precise moment. If it feels heavy and makes a harsh sound when you tap it, celebrate: you have a juicy melon on your hands.

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

Following the instructions from 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 that it is nice and cold when ready to serve. 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 warms up a little.

Then comes the time to open it: cut it in half, throw away its seeds and finally cut it into quarters or cubes, whichever you prefer. So enjoy it. And remember: if you have any chopped melon left, you can store it in the refrigerator in an airtight container, although it is always best to eat it the same day and before it starts to lose its consistency and its flavor.

This is no longer new: melon combined with Serrano ham works wonderfully. How is this done? Very simple.

Take a ripe melon, at room temperature, and cut it into fairly long pieces. Then, each is wrapped with a slice of Serrano ham, then placed on a plate. Ideally, you should let them rest for ten minutes before serving them. 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 mouth. With a glass of sparkling wine on the side, things get more than good.

The name of this preparation seems strange, but the truth is that it is not. You could even say it’s something like the liquid version of melon and ham. Here is the recipe, for approximately four people.

Cold melon cream

—2 ripe prickly pear melons

-2 onions

—3 plain unsweetened yogurts

—100 grams of serrano ham

-Olive oil

Peel the onions, cut them into quarters and, in a saucepan, fry them in olive oil, without adding salt, until golden brown. Then add the cubed melons and cold water, enough so that everything is submerged. Cook for ten minutes or until it starts to boil.

Then put everything in the bowl of a blender, add the yogurts and blend until completely creamy. Then transfer the mixture to a container with a lid, wait for it to cool and place it in the refrigerator for a few hours.

Once cold, serve in individual bowls, with a good quantity of small strips of Serrano ham on top and a drizzle of olive oil. Arrange salt and pepper on the table in case guests want to season the cream, although it can also be eaten without adding anything.

Do you have a few overripe melons at home and you’re afraid they’ll go bad? You can take advantage of them by transforming them into chutney, a preparation that can be preserved for the winter or to accompany a less famous piece of fish or chicken. Here is the recipe.

Melon chutney

—1 ripe prickly pear melon

—½ onion

—2 tablespoons brown sugar

—1 cup of Port (or aged 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. Add salt and pepper and increase the heat so that it cooks and reduces for around thirty minutes. Finally, store in an airtight and sterilized glass jar upside down, until cooled. Then, it can be kept for months in the refrigerator.

Although we associate melon with dessert, at most as an aperitif, the truth is that it can also work in a salad. Of course: its freshness and sweetness, if combined well, can make an excellent dish for two, like the one presented below.

Melon and carrot salad

—½ purple lettuce

—1 calameño melon

—2 grated carrots

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

Thoroughly washed and dried, place 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 yet, a spoon), make 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.

It is said that pressed fruit juices are not as healthy as they seem, because when they are liquefied, fiber is lost and more sugar is absorbed. For this reason, smoothies appear as an interesting and refreshing option, because when all their pulp is used, the fiber does not disappear completely. 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 a blender bowl. Next, peel a grapefruit, remove all its white parts, cut it into quarters and add it to the blender. Also add plenty of ice, a little water and finally mix until you obtain a liquid texture. Serve immediately.

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