Prosciutto e melone is a popular Italian appetizer, one of the types of antipasti, the preparation of which is simple, like everything ingenious. A dish of prosciutto ham and melon can be seen both on the menu of an expensive restaurant and in an ordinary trattoria. But in each establishment it has its own special taste. After all, everything depends on the nuances: the type of melon, spices and even serving. Here is one of the variations.
Ingredients
- 1 small melon (preferably the “cantaloupe” variety);
- 150 g prosciutto;
- 2 tablespoons extra vergine olive oil;
- 100 g arugula;
- salt, ground black pepper and other spices to taste.
Preparation
Cut the melon into pieces large enough to wrap around the ham slices. Place the rolls on the arugula leaves, drizzle with olive oil and sprinkle with spices. Let it sit for a while and serve.
The appetizer will look even more impressive if you form the melon pulp into balls using a noisette (an ice cream scoop and a measuring spoon will also work).
Vegan Feast Catering/Flickr.comDo you want to pamper your loved ones with something unusual on a picnic? How about melon in honey mint sauce?
Ingredients
- 1 small cantaloupe;
- 100 g butter;
- ½ cup honey;
- mint sprigs.
Preparation
Dissolve butter and honey in a saucepan. Chop the mint and add to the creamy honey mixture to release its aroma. Brush the melon pieces with this and grill them for 3-5 minutes. During the roasting process, you can continue to pour the honey-mint sauce over the melon.
studioM/Depositphotos.com Typically the main ingredient in this Spanish cold soup is tomatoes. But imagine how surprised your friends will be when they see an unusual yellow-orange gazpacho on the table.
Ingredients
- 1 small melon (1–1.5 kg);
- 1 small fresh cucumber;
- 1 small red onion;
- 2 teaspoons salt;
- ½ cup olive oil;
- ⅓ glass of water;
- freshly ground black pepper to taste;
- a few sprigs of mint.
Preparation
Peel the cucumber and onion and chop finely. Do the same with the melon pulp (don't forget to remove the seeds). For this recipe, it is better to use mid-season varieties like “kolkhoznitsa”.
Using a blender or food processor, puree it all, adding water and salt. When the mixture is smooth, add olive oil and freshly ground pepper. Mix everything thoroughly again.
Serve gazpacho chilled, garnished with mint sprigs.
Bonappetit.com This is a light summer salad that will surprise guests not only with taste, but also with beauty.
Ingredients
- 700 g white cantaloupe;
- 1 fennel bulb and some stems;
- 1 teaspoon orange zest;
- 1 tablespoon freshly squeezed orange juice;
- 2 teaspoons lemon juice;
- 2 tablespoons olive oil;
- pitted olives;
- salt and pepper to taste.
Preparation
You already know how to use it to create culinary masterpieces. You can also use it to cut white melon and fennel into thin layers, which will look very impressive in a salad.
In addition to white (or, as it is also called, winter) melon, you can use green hybrid and other varieties with dense pulp.
Mix orange and lemon juice with olive oil, salt and pepper to taste. Pour the resulting dressing over the melon and fennel slices. Add coarsely chopped olives. Sprinkle the orange zest and chopped fennel stalks over the salad.
tracy benjamin/Flickr.com This original summer snack can change the idea of melon. In combination with spicy ginger and refreshing mint, its taste takes on completely different shades.
Ingredients
- 1 small melon (about 1 kg);
- 1 lime;
- 1 tablespoon grated ginger;
- 1 tablespoon honey;
- 1 teaspoon sugar;
- mint sprigs.
Preparation
The cantaloupe variety is best suited for this dish, but if such melon is not available, then you can use other varieties, only without adding sugar.
Peel the melon pulp from seeds and place in a deep plate. It will be beautiful if you make the balls into a noisette. Top with lime zest and juice. Chop the mint and sprinkle it over the melon. Add ginger, sugar and honey. Stir.
Keep in the refrigerator for 20–30 minutes, the melon should absorb the taste and aroma of other ingredients. Ready! Can be served.
Food.com We told you how many delicious dishes can be prepared from. Here's another one.
Ingredients
- 1 small eggplant (300–350 g);
- 900 g melon;
- ¼ cup olive oil;
- 2 tablespoons soy sauce;
- 2 tablespoons apple cider vinegar;
- 2 teaspoons salt;
- 2 teaspoons smoked paprika;
- 1½ teaspoons cumin;
- toothpicks or skewers.
Preparation
Cut the eggplant into thin strips. Marinate them for 10 minutes in a mixture of olive oil, soy sauce, apple cider vinegar, cane sugar, salt, cumin and smoked paprika.
Smoked paprika is dried and smoked red pepper, ground into powder. Its difference from the usual one is that, in addition to spiciness, it has a bright aroma of smoked meats. If you don't have this seasoning at home, you can use regular ground red pepper.
When the eggplants are marinated, fry them on the grill - just a couple of minutes on each side.
Cantaloupe variety works well for these rolls. Cut the fruit into three-centimeter cubes. Wrap each of them with a strip of eggplant and secure the roll with a skewer or toothpick.
mingerspice/Flickr.com In the usual sense, charlotte is a pie with apples. But its taste can be diversified if you use melon with dense pulp.
Ingredients
- 4 small pieces of melon;
- 1⅓ cups flour;
- ½ cup sugar;
- 2 tablespoons cane sugar;
- 1 glass of kefir;
- 2 eggs;
- 1 teaspoon baking powder;
- 1.5 g vanillin;
- cinnamon on the tip of a knife.
Preparation
Using a mixer or whisk, beat the eggs with sugar, then carefully pour in the kefir and mix thoroughly again. Add the dry ingredients (flour, baking powder and vanilla) and pour the dough into a silicone mold.
If the apples are placed downwards, then it is better to place the melon on top of the dough. To do this, cut it into thin slices. Sprinkle cane sugar and cinnamon on top of the cake. Bake for half an hour at 200°C.
Bonappetit.com Granita is a dessert of Sicilian origin, similar to sorbet, only more doughy. Melon granita seasoned with black pepper is an unexpected combination even for a sophisticated gourmet.
Ingredients
- 1 small cantaloupe (about 1 kg);
- ½ cup sugar;
- ¼ glass of white Muscat wine;
- ¼ teaspoon freshly ground black pepper.
Preparation
The melon pulp along with wine and pepper must be brought to a puree consistency. The easiest way to do this is with a blender. If you don't have Muscat wine, you can use any other sweet white wine.
Place the resulting mixture in a shallow pan and place in the freezer for 30 minutes. Then remove, stir and return to the freezer. Repeat the procedure every half hour for 2-4 hours until all the liquid is gone and the ice becomes crumbly.
Place the finished granita in low glass glasses or bowls. Serve with a light sprinkle of black pepper.
belchonock/Depositphotos.com If you love Mojito cocktails and melon, then why not combine the two flavors? Makes an original party appetizer.
Ingredients
- 1 small melon of the “kolkhoznitsa” variety;
- 4 limes;
- 200 ml white rum;
- 150 ml water;
- 2 tablespoons of powdered sugar;
- mint sprigs.
Preparation
Chop the mint and squeeze the juice from the limes. Combine these ingredients, as well as powdered sugar and rum, in a blender and blend at high speed. Dilute this mixture with cold water and mix thoroughly.
Cut the melon into small slices, pour the resulting cocktail over them and place in the refrigerator for half an hour. After that, place each slice on a skewer and place in the freezer for another 30 minutes. Serve immediately before it melts.
5PH/Depositphotos.com Melon itself quenches thirst quite well, but this lemonade does an even better job of quenching thirst. Prepare it to cool down on a hot summer day.
Ingredients
- 1 ripe melon (1.5–2 kg);
- 3 glasses of water (can be lightly carbonated);
- 2 teaspoons freshly squeezed lime juice;
- 2 teaspoons sugar;
Preparation
Any type of melon is suitable for this recipe, as long as it is juicy and sweet. Whisk the melon pulp, lime juice (lemon juice will also work, just in a little more quantity) and sugar in a blender. Dilute the resulting puree with water and mix thoroughly again.
Cool, pour into glasses, add ice and enjoy! And to make the taste of lemonade or any melon cocktail even more intense, use melon ice rather than regular ice. It's very easy to make. You need to grind the melon pulp into puree and freeze in ice trays (at least two hours).
Write in the comments how you prefer to eat melon, and share your signature recipes.
Melon is an incredibly aromatic and juicy fruit that is very popular among those with a sweet tooth.
You can make many delicious and mouth-watering desserts from it. Melon is not only tasty, but also very healthy.
Melon desserts - basic principles of preparation
Melon is mainly consumed fresh, but it can also be used to make delicious desserts. The most popular are jam, jelly, confiture and marmalade. Those who are on a diet will love melon fruit salads.
Melon makes very tasty and aromatic baked goods, but mostly desserts are prepared without heat treatment, which allows you to preserve all the beneficial properties.
In summer, cold, refreshing desserts are prepared from melon. This could be froze, ice cream or cocktails.
Desserts can be prepared from any type of melon. The main thing is that it is ripe, juicy and has no damage or signs of rot.
The melon is thoroughly washed under the tap, then dried with a towel and peeled. The pulp is crushed according to the method indicated in the recipe.
Melon desserts will be even healthier if they are prepared with other fruits or cottage cheese.
Recipe 1. Sugar-lemon melon dessert
Ingredients
melon - one and a half kilograms;
sugar - 75 g;
Cooking method
1. Wash the melon, cut it in half and remove the seeds with fibers using a spoon. Cut off the peel with a sharp knife. Cut the pulp into small cubes.
2. Using the finest grater, remove the zest from the lemon. Then we cut it and squeeze the juice out of the pulp into a saucepan. Pour sugar into lemon juice and cook a fairly thick syrup. Add a couple of tablespoons of lemon zest to it, mix and cool.
3. Place the chopped melon on a plate and pour lemon syrup over it. Let the dessert sit for half an hour and serve.
Recipe 2. Frozen melon and strawberry dessert “Frozen”
Ingredients
300 g melon pulp;
10 g vanilla sugar;
300 g strawberries;
75 ml honey.
Cooking method
1. Peel the washed melon, remove the seeds and cut into small slices. Place the strawberries in a sieve and rinse under the tap.
2. Place melon pieces, strawberries, vanilla sugar and honey in a blender container. Blend everything until pureed.
3. Place the mixture in a container and place it in the freezer. Stir the melon desserts every hour.
4. Place dessert in bowls and decorate with strawberry slices.
Recipe 3. Melon dessert with coconut flakes
Ingredients
270 g melon pulp;
50 g coconut flakes;
25 g sugar;
40 ml filtered water;
a bag of Mango jelly;
fresh mint for garnish.
Cooking method
1. Wash and peel the melon. Place the pulp in a blender bowl and blend until pureed. Add sugar to the puree and mix. If it is too thick, you can dilute it slightly with water.
2. Put the puree on the fire and cook, stirring, for a couple of minutes.
3. Remove from heat and add a packet of jelly to the melon puree. Stir until the dry jelly is completely dissolved. Cool the mixture to 40 C. Beat the fruit puree with a mixer until foam appears.
4. Line a rectangular container with cling film and pour the fruit mousse into it. Place in the freezer for two hours.
5. Remove the cold dessert from the freezer and remove it from the mold by pulling the edges of the film. Lubricate the knife blade with vegetable oil and cut the dessert into small pieces. Roll each one in coconut flakes. Decorate the dish with mint leaves and serve.
Recipe 4. Melon-vanilla marmalade
Ingredients
half a kilogram of melon;
60 ml of cold boiled water;
freshly squeezed lemon juice;
25 g gelatin;
a glass of sugar;
vanilla pod.
Cooking method
1. Wash and peel the melon. Cut the pulp into cubes and place in a bowl.
2. Using a knife, remove the seeds from the vanilla pod and distribute them over the melon; we also place the pod in a container with the melon. Add sugar and leave for a couple of hours to release the juice.
3. Place the melon pieces on the fire and bring to a boil over moderate heat. Cook at low boil for five minutes.
4. Puree the melon with an immersion blender and put it back on the fire. Cook for another three minutes from the moment of boiling. Remove from heat and cover with a towel. Leave it overnight.
5. Pour cold boiled water over the gelatin, mix and leave to swell.
6. Add freshly squeezed lemon juice to the container with the melon. Place on the stove and cook from the moment it boils for five minutes.
7. Dissolve gelatin in a water bath. Pour it into the hot puree, mix and pour into small molds. Cool and place in the refrigerator for several hours.
Recipe 5. Melon dessert “Breeze on the Sea”
Ingredients
four cookies with baked milk flavor;
5 g instant coffee;
100 g melon;
40 g walnuts;
60 g black currants;
50 g sugar;
150 ml of drinking water;
100 g sour cream.
Cooking method
1. Wash the melon, wipe with a napkin, remove seeds with fibers and peel. Finely chop the pulp. Place a layer on the bottom of the bowl.
2. Boil water and make instant coffee. Soak half the cookies in coffee and place on top of the melon.
3. Remove the currants from the branches and rinse under the tap. Place the berries in the next layer on the bowls.
4. Place the remaining cookies on the currants, soaking them in coffee. Cover the cookies with a layer of sliced melon. Sprinkle everything with finely chopped nuts.
5. Beat sour cream with sugar so that its crystals are completely dissolved. Fill the contents of the bowls with whipped sour cream. Top with nuts and currants.
Recipe 6. Melon jelly
Ingredients
150 g melon pulp;
lemon acid;
200 ml of drinking water;
25 g edible gelatin;
50 g granulated sugar.
Cooking method
1. Peel the washed melon, but do not throw it away. Remove seeds with fibers. Grind the pulp into small cubes.
2. Pour water into the pan, add sugar and place on the stove. Warm up while stirring. When the syrup begins to boil, dip the melon pieces into it. Place the crust here too. Cook over moderate heat for five to ten minutes, depending on the hardness of the melon.
3. Pour drinking water over the gelatin, stir and leave to swell. Then dissolve it in a water bath until the granules are completely dissolved.
4. Remove the melon with a slotted spoon. Throw away the crust. Add dissolved gelatin and citric acid to the broth. Stir.
5. Place the melon in the molds and fill it with the gelatin mixture. Place the molds with the melon in the refrigerator and leave them until the jelly hardens completely.
Recipe 7. Dessert “Fragrant Melon”
Ingredients
75 ml sugar;
100 ml condensed milk;
50 ml lemon juice;
200 ml 33% cream;
70 ml drinking water;
50 g frozen cherries;
egg white;
50 g dark chocolate;
70 ml milk;
walnuts.
two glasses of finely chopped melon;
Cooking method
1. Pour 50 g of sugar into water and keep on fire until it is completely dissolved. Reduce heat to moderate and cook for another ten minutes. Remove from heat and cool.
2. Cut the melon pulp into pieces, place them in a blender bowl and puree until pureed. Place it in a bowl, add a spoonful of lemon juice and syrup. Mix well. Place in the refrigerator for an hour and a half.
3. Beat the egg white into a stable foam. Add it to the frozen melon puree and beat with a mixer for about a minute. Place in the refrigerator again for an hour.
4. Defrost the cherries and puree them in a blender. Add a spoonful of sugar to the cherry puree and cook, stirring, over low heat for five minutes.
5. Pour milk into a saucepan. Place the broken chocolate into it. Place on the fire and melt it, stirring continuously. Combine melted chocolate with cherry puree.
6. Remove the melon sorbet from the refrigerator and place it in individual serving molds. Place in the freezer for half an hour. Then remove and spread out the chocolate mixture. Place in the freezer again for half an hour.
7. Whip the cream into a thick foam. Continue whisking, gradually adding condensed milk and lemon juice. Place the ice cream in the freezer for half an hour. After the allotted time, remove, beat again for a minute and place on top of the chocolate layer.
8. Place the mold in the freezer for five hours. To remove the dessert, dip the molds in warm water for a few seconds and invert onto a plate. Top with chopped nuts.
Melon desserts - tips and tricks
Before you start preparing the dessert, try the melon; if it is very sweet, you can reduce the amount of sugar. Conversely, if the melon is unsweetened, add more sugar.
It is better to prepare melon desserts in individual bowls. This will make them easier to serve.
Melon marmalade can be rolled in powdered sugar or sesame seeds.
It will be easier to remove frozen melon dessert from the mold if you lower it into warm water for a few seconds.
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Prosciutto e melone is a popular Italian appetizer, one of the types of antipasti, the preparation of which is simple, like everything ingenious. A dish of prosciutto ham and melon can be seen both on the menu of an expensive restaurant and in an ordinary trattoria. But in each establishment it has its own special taste. After all, everything depends on the nuances: the type of melon, spices and even serving. Here is one of the variations.
Ingredients
- 1 small melon (preferably the “cantaloupe” variety);
- 150 g prosciutto;
- 2 tablespoons extra vergine olive oil;
- 100 g arugula;
- salt, ground black pepper and other spices to taste.
Preparation
Cut the melon into pieces large enough to wrap around the ham slices. Place the rolls on the arugula leaves, drizzle with olive oil and sprinkle with spices. Let it sit for a while and serve.
The appetizer will look even more impressive if you form the melon pulp into balls using a noisette (an ice cream scoop and a measuring spoon will also work).
Vegan Feast Catering/Flickr.comDo you want to pamper your loved ones with something unusual on a picnic? How about melon in honey mint sauce?
Ingredients
- 1 small cantaloupe;
- 100 g butter;
- ½ cup honey;
- mint sprigs.
Preparation
Dissolve butter and honey in a saucepan. Chop the mint and add to the creamy honey mixture to release its aroma. Brush the melon pieces with this and grill them for 3-5 minutes. During the roasting process, you can continue to pour the honey-mint sauce over the melon.
studioM/Depositphotos.com Typically the main ingredient in this Spanish cold soup is tomatoes. But imagine how surprised your friends will be when they see an unusual yellow-orange gazpacho on the table.
Ingredients
- 1 small melon (1–1.5 kg);
- 1 small fresh cucumber;
- 1 small red onion;
- 2 teaspoons salt;
- ½ cup olive oil;
- ⅓ glass of water;
- freshly ground black pepper to taste;
- a few sprigs of mint.
Preparation
Peel the cucumber and onion and chop finely. Do the same with the melon pulp (don't forget to remove the seeds). For this recipe, it is better to use mid-season varieties like “kolkhoznitsa”.
Using a blender or food processor, puree it all, adding water and salt. When the mixture is smooth, add olive oil and freshly ground pepper. Mix everything thoroughly again.
Serve gazpacho chilled, garnished with mint sprigs.
Bonappetit.com This is a light summer salad that will surprise guests not only with taste, but also with beauty.
Ingredients
- 700 g white cantaloupe;
- 1 fennel bulb and some stems;
- 1 teaspoon orange zest;
- 1 tablespoon freshly squeezed orange juice;
- 2 teaspoons lemon juice;
- 2 tablespoons olive oil;
- pitted olives;
- salt and pepper to taste.
Preparation
You already know how to use it to create culinary masterpieces. You can also use it to cut white melon and fennel into thin layers, which will look very impressive in a salad.
In addition to white (or, as it is also called, winter) melon, you can use green hybrid and other varieties with dense pulp.
Mix orange and lemon juice with olive oil, salt and pepper to taste. Pour the resulting dressing over the melon and fennel slices. Add coarsely chopped olives. Sprinkle the orange zest and chopped fennel stalks over the salad.
tracy benjamin/Flickr.com This original summer snack can change the idea of melon. In combination with spicy ginger and refreshing mint, its taste takes on completely different shades.
Ingredients
- 1 small melon (about 1 kg);
- 1 lime;
- 1 tablespoon grated ginger;
- 1 tablespoon honey;
- 1 teaspoon sugar;
- mint sprigs.
Preparation
The cantaloupe variety is best suited for this dish, but if such melon is not available, then you can use other varieties, only without adding sugar.
Peel the melon pulp from seeds and place in a deep plate. It will be beautiful if you make the balls into a noisette. Top with lime zest and juice. Chop the mint and sprinkle it over the melon. Add ginger, sugar and honey. Stir.
Keep in the refrigerator for 20–30 minutes, the melon should absorb the taste and aroma of other ingredients. Ready! Can be served.
Food.com We told you how many delicious dishes can be prepared from. Here's another one.
Ingredients
- 1 small eggplant (300–350 g);
- 900 g melon;
- ¼ cup olive oil;
- 2 tablespoons soy sauce;
- 2 tablespoons apple cider vinegar;
- 2 teaspoons salt;
- 2 teaspoons smoked paprika;
- 1½ teaspoons cumin;
- toothpicks or skewers.
Preparation
Cut the eggplant into thin strips. Marinate them for 10 minutes in a mixture of olive oil, soy sauce, apple cider vinegar, cane sugar, salt, cumin and smoked paprika.
Smoked paprika is dried and smoked red pepper, ground into powder. Its difference from the usual one is that, in addition to spiciness, it has a bright aroma of smoked meats. If you don't have this seasoning at home, you can use regular ground red pepper.
When the eggplants are marinated, fry them on the grill - just a couple of minutes on each side.
Cantaloupe variety works well for these rolls. Cut the fruit into three-centimeter cubes. Wrap each of them with a strip of eggplant and secure the roll with a skewer or toothpick.
mingerspice/Flickr.com In the usual sense, charlotte is a pie with apples. But its taste can be diversified if you use melon with dense pulp.
Ingredients
- 4 small pieces of melon;
- 1⅓ cups flour;
- ½ cup sugar;
- 2 tablespoons cane sugar;
- 1 glass of kefir;
- 2 eggs;
- 1 teaspoon baking powder;
- 1.5 g vanillin;
- cinnamon on the tip of a knife.
Preparation
Using a mixer or whisk, beat the eggs with sugar, then carefully pour in the kefir and mix thoroughly again. Add the dry ingredients (flour, baking powder and vanilla) and pour the dough into a silicone mold.
If the apples are placed downwards, then it is better to place the melon on top of the dough. To do this, cut it into thin slices. Sprinkle cane sugar and cinnamon on top of the cake. Bake for half an hour at 200°C.
Bonappetit.com Granita is a dessert of Sicilian origin, similar to sorbet, only more doughy. Melon granita seasoned with black pepper is an unexpected combination even for a sophisticated gourmet.
Ingredients
- 1 small cantaloupe (about 1 kg);
- ½ cup sugar;
- ¼ glass of white Muscat wine;
- ¼ teaspoon freshly ground black pepper.
Preparation
The melon pulp along with wine and pepper must be brought to a puree consistency. The easiest way to do this is with a blender. If you don't have Muscat wine, you can use any other sweet white wine.
Place the resulting mixture in a shallow pan and place in the freezer for 30 minutes. Then remove, stir and return to the freezer. Repeat the procedure every half hour for 2-4 hours until all the liquid is gone and the ice becomes crumbly.
Place the finished granita in low glass glasses or bowls. Serve with a light sprinkle of black pepper.
belchonock/Depositphotos.com If you love Mojito cocktails and melon, then why not combine the two flavors? Makes an original party appetizer.
Ingredients
- 1 small melon of the “kolkhoznitsa” variety;
- 4 limes;
- 200 ml white rum;
- 150 ml water;
- 2 tablespoons of powdered sugar;
- mint sprigs.
Preparation
Chop the mint and squeeze the juice from the limes. Combine these ingredients, as well as powdered sugar and rum, in a blender and blend at high speed. Dilute this mixture with cold water and mix thoroughly.
Cut the melon into small slices, pour the resulting cocktail over them and place in the refrigerator for half an hour. After that, place each slice on a skewer and place in the freezer for another 30 minutes. Serve immediately before it melts.
5PH/Depositphotos.com Melon itself quenches thirst quite well, but this lemonade does an even better job of quenching thirst. Prepare it to cool down on a hot summer day.
Ingredients
- 1 ripe melon (1.5–2 kg);
- 3 glasses of water (can be lightly carbonated);
- 2 teaspoons freshly squeezed lime juice;
- 2 teaspoons sugar;
Preparation
Any type of melon is suitable for this recipe, as long as it is juicy and sweet. Whisk the melon pulp, lime juice (lemon juice will also work, just in a little more quantity) and sugar in a blender. Dilute the resulting puree with water and mix thoroughly again.
Cool, pour into glasses, add ice and enjoy! And to make the taste of lemonade or any melon cocktail even more intense, use melon ice rather than regular ice. It's very easy to make. You need to grind the melon pulp into puree and freeze in ice trays (at least two hours).
Write in the comments how you prefer to eat melon, and share your signature recipes.
In this collection we will talk about desserts, and you can choose your own signature dessert and recipe from melon - this juicy, aromatic and tasty fruit. You can use it to prepare many different and very original desserts for every occasion.
We like ripe and aromatic melon for its unique taste. In addition, it is very healthy, it contains ascorbic and folic acid (vitamin B9), it should be remembered that B9 is destroyed during heat treatment, so it is better for expectant mothers to eat melon raw. Vitamin B9 will help you get rid of depressed mood, depression, and improve your memory. Vitamin C will strengthen the immune system, which is especially useful in winter. Beta-carotene in melon is good for skin, hair, and nails. Silicon is necessary for the nervous system, skin, and hair.
Another advantage of the fruit is its low calorie content; it is a dietary product. Therefore, it is very useful to make a variety of smoothies (juice with pulp), for example, as in the photo. You can add mint, lime, lemon, honey, raspberries, celery, banana, kefir, yogurt, passion fruit, cucumber, orange, chocolate syrup to the melon. Melon dessert is the healthiest dessert. We will give you a recipe for the right occasion.
Melon cake recipe. For the base crust we will need:
- Vanilla crackers or cookies – 300g.
- Butter – 150 gr.
- Chocolate - 150 gr.
- Cognac (brandy) - 1 tbsp.
- For cream:
- Fresh melon - 1 kg.
- Condensed milk - 400 g (1 can)
- Cream 33% – 500 ml
Apricot or orange jam for decoration
This melon dessert is especially beautiful and will suit a festive table. And the recipe is not that complicated.
To begin with, we grind crackers or cookies into crumbs, whatever we have on hand, using a blender. Add softened butter, mix with a fork until we get an oily, homogeneous mass. Melt the chocolate in a water bath, real chocolate will melt at +31°C, add a tablespoon of cognac, mix and cool.
Then pour the melted chocolate over the crumbs and mix everything thoroughly. That's it, our crust dough is ready. A little tip: it’s better to cover the cake mixture with film so it doesn’t dry out.
Let's move on to the cream. We need to peel and seeds the melon and make a puree from the pulp. Add condensed milk to the puree and beat with a mixer at medium speed.
Now let's move on to the cream. They will beat well if you put the bowl and whisks in the freezer for a while. Of course, we use cold cream; there are special powders that thicken cream, but if you don’t have one, it doesn’t matter. Then carefully combine the whipped cream with the whipped mass with condensed milk. Our cream is ready.
Next, we need a mold with detachable sides; we cover it with transparent film, lay the dough on the bottom and raise the edges on the sides. Pour our mixture onto the dough, cover the top with a lid or film. Then put the cake in the freezer for 4 hours, or best of all, overnight.
Before serving the dessert, remove it from the mold. And before cutting the ice cream into portions, it needs to “move away” from the freezer for about 15 minutes; it will be easier to cut with a hot knife, soaking it in boiling water. You can serve dessert with apricot or orange jam, as in the photo.
- Musk melon - 1 pc.
- Butter - 50 gr.
- Honey – half a glass
- Mint leaves – 0.3 cups
This recipe is suitable for a picnic; it is more likely for fresh air, as it requires a barbecue or grill. The recipe is very simple.
Preheat the grill. We cut the melon into pieces and prick them onto wooden sticks. In a saucepan, mix butter and honey, melt the mixture over low heat, always stirring. After removing from the heat, add finely chopped mint, it will give our dish a unique aroma and taste.
Dip the melon pieces into the oil mixture and place them on the grill. Fry for 4-6 minutes on both sides. Place the pieces on a plate. Serve dessert with the remaining honey-mint sauce. The photo shows an example for serving.
Dessert recipe “Fruit slices”
- Melon – 1 pc.
- Green seedless grapes – 250g.
- Freshly squeezed cherry juice – 250ml.
- Gelatin - 1 tbsp. (18g.) or agar-agar – 2 tsp.
- Water – 120 ml.
- Sugar – 60g.
This recipe was invented in Turkey and is perfect for refreshing yourself on a hot, sunny day. The recipe is based on an average berry. This dessert is also suitable for your holiday table.
Wash the melon. Cut off the top so that you can pour the jelly into it. Using a spoon, remove the seeds and remove some of the pulp, as in the photo. The fruit can be used with or without the peel.
We wash and dry the grapes and fill the cavity of the berry with it. Take gelatin, previously soaked for 40 minutes in cold water, add sugar and heat in a water bath until completely dissolved. But not to a boil, otherwise the gelatin will lose its gelling properties.
We wash the cherries and squeeze out the juice, add gelatin and sugar, strain. Now fill the grapes with cherry jelly and put the dessert in the refrigerator until completely hardened, about 10 hours. Then cut into triangles as in the photo.
Our dessert is ready! You can enjoy it!
Video recipe for making melon dessert
Melon is a sweet juicy aromatic fruit, which is also called a sweet vegetable. Because it is a relative of pumpkin, squash and cucumber. Although it doesn’t taste even close to any of the vegetables.
However, it often happens that the melon is unsweetened, hard, without a strong aroma and practically inedible. No one will want to eat this, and no one will raise their hand to throw away an unspoiled product. In this case, you can get out of the situation by preparing some tasty treat from the unsweetened fruit.
What to cook from unripe and unsweetened melon? The choice of dishes is quite extensive, because... the fruit goes well with almost all vegetables, fruits, seafood, cheese, chicken, ham and other products. Therefore, it is perfect for preparing salads, appetizers, and soups.
Unsweetened melon will turn out very tasty if you marinate it and serve it with poultry or meat.
Substandard fruit can serve as an excellent filling for a sweet pie or charlotte. Next, let's look at a few simple recipes.
A very original and memorable dish. Perfectly refreshes in hot weather, gives strength and energy.
- 1.1 medium yellow melon;
- 2.6-8 tbsp. fresh cream;
- 3.12 fresh basil leaves;
- 4.2 tbsp. olive oil;
- 5.8 fresh mint leaves;
- 6.4 slices smoked pancetta;
- 7.a little salt and pepper.
Cooking process:
Peel the melon from seeds, remove the peel, cut into cubes. Place in a blender bowl and puree. In the process, add herbs, spices, olive oil. Transfer the mixture to a tightly sealed container and place in the refrigerator for an hour to allow the soup to cool well.
Meanwhile, thinly slice the pancetta and fry on both sides in a dry frying pan.
Before serving, mix with chilled cream and pour into plates. Place a few pieces of fried pancetta with a sprig of mint in the center of each plate.
Italian salad with melon and Parma ham
Salad with melon and Parma ham will captivate everyone with its unusual taste, interesting presentation, and harmonious combination of ingredients.
Ingredients for cooking:
- 160 gr. mix of lettuce leaves;
- 300 gr. melons;
- 160 gr. Parma ham;
- 20 gr. pine nuts.
For the sauce:
- 1.50 gr. olive oil;
- 2.50 gr. honey;
- 3.30 gr. lemon juice.
Cooking process:
We cut out the seeds from the melon and cut off the peel. Cut the pulp into medium pieces. Dry the nuts in a dry hot frying pan, stirring all the time. Then place them on a plate to cool.
For the sauce, mix lemon juice, honey, olive oil. Whisk the mixture until smooth.
Using a sharp knife, cut the ham. The pieces should be very thin so that the taste and aroma of the product is better felt.
Place a bed of lettuce leaves on a serving plate. Place melon pieces on top. We form roses from the ham and place them along the edges of the plate. Season everything with sauce on top and sprinkle with pine nuts.
Charlotte with melon
Unsweetened melon makes very tasty baked goods. Charlotte with this fruit will not be inferior in taste to the more familiar apple charlotte. The pie will turn out just as juicy, tender, and aromatic.
Ingredients for cooking:
- 150 gr. melon pulp;
- 1 pinch of salt;
- 0.5 tbsp. granulated sugar;
- 3 fresh eggs;
- 145 gr. wheat flour (1 tbsp for sprinkling);
- 0.5 tsp soda;
- 0.5 tbsp. butter.
Cooking process:
We start cooking by preparing the dough. To do this, beat the eggs and sugar with a mixer. After 5-6 minutes the mass will become fluffy.
Add salt, soda, and sifted flour to the egg base. Gently fold the dry ingredients into the dough with a spatula.
Grease a mold with a diameter of 18 cm with butter, sprinkle with 1 tbsp. flour. Pour the dough into the mold, place the peeled and cut into pieces melon on top.
Bake the charlotte in the oven, preheated to 180 degrees, for about half an hour.
Place on a plate, cool, and serve with tea.
Unsweetened melon dessert with nuts and lemon
The herbaceous hard melon can be made edible by preparing a tasty and healthy dessert from it.
Ingredients for cooking:
1.0.5 unripe melon;
2.3 tbsp. granulated sugar or honey;
3.0.5 lemons;
4.100 gr. walnut kernels;
5.2 tbsp. butter;
6.3 tbsp. water;
7. 1 tbsp each sour cream per serving;
8.a little salt.
Cooking process:
Peel the melon, cut into large cubes, sprinkle with lemon juice.
Chop the nut kernels with a knife into medium-sized pieces.
Place a frying pan on the fire and heat the butter in it. Add water, salt, sugar, nuts. Stirring constantly, boil the syrup until slightly thickened.
Place the melon pieces in a frying pan, mix gently, simmer for about 5 minutes until soft.
To serve, place a few melon pieces on a plate, pour sweet sauce with nuts on top, and place a spoonful of sour cream or natural yogurt next to it.
This preparation of unsweetened or unripe melon will be an excellent help in winter. A melon appetizer with a sweet and sour taste and pleasant spiciness will complement and highlight the taste of any meat dish. In appearance and consistency of the pulp, melon pieces from a jar are very reminiscent of pineapples. They can even be strung on skewers, alternating with pieces of baked meat, or added to seafood salads.
Ingredients for cooking:
- 1.5 kg of unripe melon;
- 1.5 chili pods;
- 1 liter of water;
- 1 tsp allspice peas;
- 5 tbsp. granulated sugar;
- 1 tbsp. table salt;
- 3 tbsp. table vinegar;
- 0.5 tsp cloves;
- black currant leaves.
Cooking process:
For pickling, it is better to use melon with dense pulp so that the pieces remain intact after heat treatment.
Wash the fruits thoroughly, cut them in half, and remove the seeds. Carefully trim off the skin and cut the flesh into cubes.
Place washed, dried blackcurrant leaves at the bottom of sterile jars, because... This is the only “leaf flavor” that blends seamlessly with melon. We also put chili peppers there (0.5 liters - 0.5 pods, 1 liters jar - 1 pod). Remove the seeds from the pepper and cut into rings. If the chili pepper is small, then you can put the whole pod in the jar.
We fill the jars with pieces and start cooking the syrup. Pour some water into the pan, pour in all the spices, and put the marinade on the fire. After boiling, cook the marinade for 3 minutes.
Cloves must be handled with care, because too much spice can turn the marinade light brown.
Fill the jars with hot marinade up to the neck, cover with lids, and set to sterilize. To do this, cover the bottom of the saucepan with a towel, place the jars, and pour water. The liquid level should reach the “shoulders” of the cans. Bring the water to a boil and boil for 10-12 minutes.
Carefully remove the hot jars from the pan and roll up the lids. Turn it upside down, cover with a thick cloth and cool in this position. A properly prepared appetizer has whole pieces and a clear marinade. Before serving, cool the jar with the preparation for two hours.
Unsweetened hard melon can be pureed in a blender. And based on the puree, prepare various delicious cocktails, jelly or smoothies.
Video:
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