Melon

For the last few weeks, here on the northeast coast, we have been offered one of the largesse of the sun’s warmth and ripening effects. Melons are one those fruit we find in the stores all year around but it is now when they truly reveal their aromatic, juicy potential. They need to be harvested when ripe, not under-developed to survive a long journey. If allow to sit snuggly on the ground soaking up the summer rays they come to us poised with the ability to satisfy both our noise and mouth. Be it a cantaloupe, honeydew or Crenshaw they should be perfumed with a tender stem spot. Knock on them all you want it is the noise that knows. Once harvested this particular fruit will not continue to ripe, and therefore that softening you observe on the kitchen counter is de-composition – though if you buy them ripe you can store them in the refrigerator to extend its shelf life.

It is my habit to eat this incredibly perfumed fruit raw. Though you may want to cut it into cubes and freeze them, and then float them in Sangria. With a suspicion of mint you can make a delicious and refreshing sorbet – that is if you have an ice cream maker. Of course, sliced and arranged with thinly slice proscuitto or Serrano ham makes an ideal first course.