Serving melon as a starter or appetizer

Let me start by saying that melon (pronounced meh-lon) is similar to melon. In France this fruit is a smaller, more compact and more concentrated version of the melon. It is juicy, sweet and very refreshing during the hot, humid and hot days of the French summer.

The melon is easy to serve: cut into slices, remove the seeds and serve. But you can do more than serve it natural. While it is sweet and juicy, it can be accompanied with sweet or savory additions. These are some of the most common ways to serve it in France. Note that the French serve this fruit as a first course, not as an accompaniment to the main course as it is sometimes seen on the American table.

Also, you don’t really see melon for breakfast (very American again). Sometimes you find a few slices in a fruit salad for dessert, but honestly, I wouldn’t say you would find a lot in the fruit salad (probably that leftover slice or two that no one could handle at lunchtime. You think it’s even possible! !)

With an alcohol such as Port wine, any cooked sweet wine is a common variant of this French starter dish. Although red port is the most common, I have also tried it with Pineau or white wine. Also try a sweet white wine like Sauternes or Montbazillac if you can find one on hand.

Heavy and strong red wine is a new twist on serving this alcoholic fruit. Tried this version recently with our English friends. A beautiful and lighter version than with port. I suggest a strong and intoxicating red like a Cabernet Sauvignon.

Another option to serve it is to accompany it with ham. That is to say, serrano ham or thinly sliced ​​European ham. Wrap a melon slice, skewer it with a toothpick, and serve at dinner parties.

A final serving suggestion is with griotte cherries: cherries in kirsch or brandy. Nice combo.

Since cantaloupe is larger than cantaloupe, I diced my melon squares, mixed it with my choice of liquor, and served in a large salad bowl.

Of course, melon can be served in other ways. This is just a starting point. In closing, I must say that everyone likes melon. No, I have not done a world survey, but I have been serving it for years; I’ve had it at dinners for years and not once did I hear anyone (of any age) say, “Oh du melon … bruek!” (Oh God, melon … Yuck!)

No, the usual response is “Yippy!” (for kids) and adults, “Oh, I’ve been wanting that! It’s so light and refreshing.”

Keep in mind that cantaloupe is light in consistency and calories, carbohydrates, and calories. It is an excellent meal that will make you smile without weighing you down.