The sweet and succulent flesh of the melon makes it one of the most popular summer fruits. Not only are they delicious but they are also packed with the goodness of vitamins A and C and mineral salts. Yet there is more to discover about this versatile and much-loved fruit, beyond its use in gorgeous smoothies, fruit skewers, salads and ice lollies.
Melons are believed to have first been cultivated around 4,000 years ago, in an area that includes present-day Iran, India, and Africa. They were highly prized by the ancient Egyptians, Greeks and Romans for their sweetness and juiciness.
There are many fascinating tales relating to melons. It is said that in ancient times, in some cultures, the melon was considered a symbol of fertility and prosperity and was used as a precious offering to the gods. In present-day Japan, on the other hand, melons are cultivated with extreme care and attention to obtain perfect fruits, to be given as gifts on important occasions, such as weddings or birthdays, and are sometimes sold for incredible prices as they are considered gastronomic jewels.
Melons lend themselves to many dishes, both sweet and savoury. Here are some creative and tasty ideas from I Love Fruit & Veg from Europe to make your summer even sweeter.
Cantaloupe Melon Gazpacho
Ingredients for 4:
- 1 ripe cantaloupe melon, peeled and de-seeded
- 2 ripe tomatoes, de-seeded
- 1 cucumber, peeled
- 1 green pepper, de-seeded
- 1/2 red onion
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt and pepper to taste
- Fresh mint leaves to garnish
Method
- Cut the cantaloupe melon, tomatoes, cucumber, pepper and onion into large chunks.
- Blend all the ingredients together to form a smooth creamy soup.
- Add the olive oil, vinegar, salt and pepper, stirring well.
- Chill the gazpacho in the fridge for at least an hour.
- Garnish with fresh mint leaves and serve.
Cantaloupe Melon Sauce for Grilled Meats
Ingredients for 4 / 6:
- 1 cup ripe cantaloupe melon, de-seeded and diced
- 1/4 cup fresh mint leaves
- Juice of 1/2 lemon
- Grated zest of 1 lemon
- 1/4 teaspoon black pepper
- Salt to taste
- 1 tbsp olive oil
Method
- Blend the Cantaloupe Melon, mint leaves, lemon juice, lemon zest, black pepper and salt until smooth.
- Add the olive oil and mix well.
- Chill the sauce in the fridge for at least 30 minutes before use.
- Serve this refreshing sweet and sour sauce with grilled meats.
Watermelon and Feta Salad
Ingredients for 4:
- 700g watermelon, diced
- 120g feta cheese, crumbled
- 75g red onion, thinly sliced
- 7g fresh mint leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Method
- In a large bowl, combine the watermelon, feta, red onion, and mint leaves.
- Pour the olive oil and balsamic vinegar over the salad.
- Season with salt and pepper, then stir gently.
- Serve chilled.
Cantaloupe Melon Smoothie
Ingredients for 4:
- 380g cantaloupe melon, diced
- 125g Greek yoghurt
- 1 tbsp honey (optional)
- 1/2 tsp vanilla extract
- Ice cubes
Method
- Place the cantaloupe, Greek yoghurt, honey and vanilla extract in a blender.
- Add some ice cubes for a cold smoothie.
- Blend to a smooth, creamy consistency.
- Pour into a glass and indulge!
Celebrate the summer with this precious, juicy fruit!
Enjoy. It’s from Europe!
And if you need ideas: just visit us at www.ilovefruitandvegfromeurope.co.uk
