Thursday, 11 September 2014

Cantaloupe


I adore cantaloupe melons.......

I love the name cantaloupe, I love its colour - mottled green on the outside with the hidden vibrant orange within, I love the fade from the bright green by the skin to the dark orange in the centre, I love the scent and above all I love the sweet heavenly fragrant taste......

They remind me of summer mornings spent drifting around a french fruit market, gathering things for lunch, and spending the time to choose the ripest sweetest smelling cantaloupe, lifting them from the tissue wrapped boxes, testing their firmness, inhaling there scent, selecting the right one, buying it, placing it in the basket and taking it home to feast on with french bread and a sharp tasting, brilliant white goats cheese.................

Tell me why I'm sat at my desk......I should be in France.......at the market!!




There are lots of ways you can prepare cantaloupes to be eaten - you can make them into an iced soup, wrap them in prosciutto for a starter, make them into ice-cream or jam and even, if you feel so inclined, bake them.

However, I like to keep them at room temperature and slice them open, remove the seeds, cut them into wedges and eat. The scent, flavour & texture, in my humble opinion is all you need........



So my suggestion is to cut your cantaloupe into wedges, take the plate out in the sun and listen to Herbie Hancocks Cantaloupe Island whilst you munch away

However, if you do want to cook with your cantaloupe have a look at my pinterest link on my cantaloupe board

 pinterest