There are three different ways to cook melon

In the large Cucurbitaceae family, the melon, or Kukumis melo, it is one of the most difficult to classify as polymorphic. Melon can be monoecious (male and female flowers separate, but together on the same plant), hermaphroditic (male and female flowers) or a combination. It can have stems or corners, oval or round leaves, fruits of various sizes, with smooth, red or red skin, with white, yellow, green or orange flesh. maybe, sweet, savory or not.

Its origin is unclear, as wild melon species are found from Africa to Southeast Asia.

There are thousands of varieties: Astrakhan melon, from southern Anatolia, Persian red melon (small fruit), snake melon (like a cucumber can be more than 1 meter long), watermelon with green meat (honeydew, for America), Piel del Sapo melon (“toad”in Spanish), the winter melon or the best cantaloupe (or Charrentais) melon, often combined with the carved and very favorite of the French.

Its origin is unclear, as wild melon species are found from Africa to Southeast Asia. According to Georges Gibault (plant history, 1912), “Among all the fruits available in agriculture, the melon is the one that most excites the human mind. There’s nothing like a good melon with soft, juicy, sweet, vinous flesh to delight the palate of a sweet tooth.


One of the few fruits eaten as a starter rather than a dessert, the melon has become, in Italy and France, associated with dry ham, especially from Parma. It’s a tradition that has its roots in ancient dietary advice that advocates eating fresh produce and water at the start of a meal, compared to salt, fat and wine. A twist of peppermint and some mint or basil leaves add more flavor to this summer classic.

New stuff

If a ripe melon is good enough on its own, it will also undergo other transformations: pickled and mixed with water (when it’s ripe), marinated, candied in the oven, flame-grilled and grated fresh julienned when green – cooked with chilli, spring onion and lemon, it goes with fish. Without forgetting to peel it, it can be made into the best tasting vinegar.

Melon with spices, sardines and spring aromas from David Bizet

Melon with spices, sardines and spring onions by David Bizet.

The new executive chef of the Peninsula Paris sublimates things that are unique or different, here is a sucrin de Tours, a cousin of the Charrentais melon, its taste is not sweet, it is more vegetable. He served it on the menu of L’oiseau blanc (1 Michelin star), in a ginger sauce, with spring onions and grilled sardines. Amazing and delicious.

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