Minty Fresh French Aperitif And Appetiser Charentais Melon Bowls Recipes

MINTY FRESH FRENCH APERITIF AND APPETISER CHARENTAIS MELON BOWLS

Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls image

An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange in colour and it is one of the best dessert melons; they are also great in fruit salads, as well as being used as a refreshing starter course - as in this recipe. Preparation time includes the 4 hours to chill prior to serving them. If you cannot get fresh mint sprigs - use any attractive, edible leaves or herbs - maybe even a flower.

Provided by French Tart

Categories Beverages

Time 4h

Yield 4 Melon Halves, 4 serving(s)

Number Of Ingredients 3

Ingredients

2 small charentais muskmelons
200 ml sherry wine, port (approx) or 200 ml fortified wine (approx)
fresh mint sprig, to serve

Steps:

To prepare: Halve and remove the pips and fibres. Cut a small piece from the bottom of each melon so they sit upright in a bowl.
Run a knife carefully around the top edge of the melon, as you would prepare a grapefruit. Then cut the flesh in to segments - going as deep as you can without damaging the outer skin - almost like a sunburst pattern - like rays of the sun! Wiggle the knife around to make them quite deep - the liquor will seep into them whilst they are chilling. Place the melon halves in attractive individual serving bowls.
Pour in the pineau, sherry or port until the centre of the melon is filled - making sure that it is not too full as it will run over. Place the filled melon halves in the fridge for about 4 hours to chill before serving. Place a mint sprig into each melon half to serve.
To store - Keep uncut melons at room temperature until fully ripened, then store in the fridge for up to 5 days. Cut melon should always be covered with Clingfilm and used within 3 days.

Nutrition Facts :

MELON MELBA BOWLS

Melon Melba Bowls image

Provided by Rachael Ray : Food Network

Categories dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 ripe peaches, halved and pitted
1/2 lemon, zested and juiced
1 teaspoon sugar
A couple sprigs fresh mint, leaves finely chopped, optional
1/2 pint raspberries
2 small cantaloupes
1 pint vanilla ice cream or lemon or raspberry sorbet

Steps:

Slice the peaches and add to a medium bowl. Sprinkle with a teaspoon of lemon zest, a couple of tablespoons lemon juice, and sugar. Let the peaches sit for 5 minutes, then gently stir in the mint, if using, and the berries.
Halve the cantaloupes and trim the bottoms so they sit flat. Scoop out the seeds and fill with ice cream or sorbet and the Melba topping.

MELON BOWLS WITH HONEY DRESSING

Melon Bowls with Honey Dressing image

Make and share this Melon Bowls with Honey Dressing recipe from Food.com.

Provided by Bev I Am

Categories Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup sour cream
1/4 teaspoon dry mustard
1 1/2-2 tablespoons honey
1/2 teaspoon grated orange zest
1 dash salt
1 tablespoon orange juice
1 teaspoon lemon juice
2 honeydew melon or 2 cantaloupe, halved and seeded (melon bowls)
1 pint fresh blueberries
1 pint fresh strawberries
2 bananas, sliced

Steps:

Make dressing of sour cream, mustard and honey.
Beat well.
Add orange peel and salt.
Slowly beat in fruit juices.
Chill at least one hour.
At serving time, arrange berries and bananas in melon bowls, and spoon dressing over all.

Nutrition Facts : Calories 220.6, Fat 3.8, SaturatedFat 2, Cholesterol 6.3, Sodium 85.9, Carbohydrate 48.6, Fiber 5.1, Sugar 38.7, Protein 3.1

MELON BOWLS WITH PROSCIUTTO AND WATERCRESS SALAD

Melon Bowls with Prosciutto and Watercress Salad image

The peppery bite of watercress contrastswith the Charentais melonsthat serve as salad bowlshere (these grapefruit-sizemelons are like cantaloupe,only sweeter).

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Number Of Ingredients 8

Ingredients

4 ounces thinly sliced prosciutto
2 Charentais melons or small cantaloupes
Champagne Vinaigrette
8 ounces watercress, tough stems discarded
1 small red onion, halved and thinly sliced
1/2 cup yellow grape or cherry tomatoes, halved
1/4 cup fresh basil leaves
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 325 degrees. Arrange prosciutto in one layer on a wire rack set over a rimmed baking sheet. Bake until crisp, about 20 minutes. Let cool. Coarsely chop half the prosciutto; set aside.
Halve melons, and discard seeds. Drizzle 3 tablespoons vinaigrette over watercress, onion, tomatoes, chopped prosciutto, and basil in a bowl. Season with salt and pepper, and toss well. Divide salad among melon halves, and serve with remaining prosciutto slices.

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