Melon Frappé Nature and Melon Cocktail
A refreshing dish of chilled melon, served either as a simple fruit with wine or as a cocktail of melon balls.
Nutrition Facts
Per Serving: Calories: 160 kcal, Fat: 0 g, Sodium: 5 mg, Carbohydrate: 39 g, Protein: 2 g
Descriptions
Melon Frappé Nature and Cocktail de Melon are elegant, refreshing dishes, perfect for hot summer days or as light starters. Melons are chilled and served with a selection of wines, such as Porto, Marsala, or Muscat.
For the cocktail, melon balls are scooped and presented back in the shell. The simplicity of the dish allows the sweetness of the melon to shine, with the option to enhance the flavors with wine.
Directions
Melon Frappé
- Prepare the workstation (5 min): Arrange all necessary ingredients and tools. Select perfectly ripe and fragrant melons. Wash, dry, and chill them in a refrigerator set at 40-43°F for several hours before serving.
- Hollow the melons (15 min): Cut a small piece from the base for stabilization. Using a small knife, make an incision around the stem end to create a lid. Hollow out the melon, removing seeds and fibers.
- Serve (5 min): Place the melon on crushed ice or on a dish with a folded napkin for stability. Serve chilled with a choice of white Porto, Marsala, or Muscat.
Melon Cocktail
- Prepare the melons: Follow the same preparation process as for the Melon Frappé.
- Scoop melon balls: Using a melon baller, carefully scoop small, round balls of melon, ensuring not to pierce the bottom of the fruit. Return the melon balls into the hollowed melon shell.
- Serve: Serve the melon cocktail immediately, either on a dish with crushed ice or in a chilled serving bowl. Wine can be added at the table for a dramatic presentation.
Note's
- For a dessert variation, slightly sweeten the melon with sugar, serve with a splash of kirsch or maraschino, and consider adding a scoop of melon or orange sorbet.
- The Charentais and Philibon varieties from Guadeloupe are highly recommended for their fragrance and sweetness.
Ingredients
- 8 individual melons (about 14 oz each)
- 8 oz white Porto (or Marsala, Muscat, etc.)
- Crushed ice (as needed)
