Recipes @ Melon Appetizer Recipe

Search This Blog

Sunday, May 1, 2011

Melon Appetizer Recipe

Bella Melone Recipe

The dressing for this fresh fruit dish is made from dark reddish-brown aged balsamic vinegar. The vinegar is a thick reduction of the juice of white grapes. Balsamic vinegar boasts a rich, sweet-sour note that complements the fruit and wakes up the taste buds.

  • 2 cups chilled, seeded and cubed watermelon and/or honeydew melon
  • 2 cups chilled, seeded and cubed cantaloupe (see Note below)
  • 1 to 2 teaspoons sugar
  • 1/4 cup aged balsamic vinegar
  • 1 teaspoon freshly ground black pepper (optional)
  1. Divide the chilled watermelon and cantaloupe cubes among 4 dessert dishes. Stir the sugar into the vinegar until the sugar is dissolved.
  2. Drizzle some of the vinegar mixture over each serving dish. Sprinkle the fruit lightly with freshly ground pepper, if desired.
*NOTE: Rather than cubing the melons, you can choose to make simple ribbon slices. Just shave the peeled and seeded watermelon, honeydew and cantaloupe melons into thin ribbon pieces with a vegetable peeler.

  • The test for a ripe watermelon lies in looking at the rind of the melon. Scratch the surface of the rind with your thumbnail. If the outer layer of the rind shrinks back easily when scratched, the melon is ripe and ready to use. You can also check for ripeness by examining the small spot on the bottom of the watermelon. It should be yellow, not white, in color.
  • The test for a ripe honeydew melon is smell. A ripe honeydew melon has a sweet, flowery fragrance, whereas an unripe melon will have no aroma at all. Also, feel the skin of the melon. It should feel like soft velvet to your fingertips.

No comments:

Post a Comment