Summertime Melon Melba Recipes

MELON MELBA BOWLS

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.

SWEET SUMMER MELON WITH CRUMBLED PANCETTA AND SAGE HONEY

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Arrange the pancetta in a single layer on the prepared baking sheet. Bake until light golden brown and crisp, about 14 minutes. Transfer the pancetta to a paper towel-lined plate to drain. Finely chop the pancetta.
• Combine the honey and 2 teaspoons of the sliced sage in a small, microwave-safe bowl. Microwave until it just begins to simmer, about 30 seconds (be careful, it can easily boil over). Cool to room temperature, then strain through a fine-mesh sieve.
• Spoon a little bit of the sage honey onto the flat side of a melon cube and mound a little bit of pancetta on top. Put on a serving plate and repeat with the remaining melon cubes. Sprinkle with the remaining teaspoon sliced sage and garnish the plate with the sage sprig. Serve immediately with toothpicks on the side.

A SUMMERTIME MELON MEDLEY

Steps:

• Begin by making sure your melons are ripe.
• Peel, seed and cube the melons into bite size chunks, or use a melon baller; place in a large bowl.
• Add brown sugar, ginger, lime juice, lime zest; gently toss.
• Cover and chill at least one hour for best flavor.
• To serve: Toss before placing melon in dessert dishes. If desired, fill dishes with very cold sparkling white wine and garnish with mint leaves and toasted almonds.
• Cook's Tip: (1) Choose melons that are free of cuts, dents and bruises. (2) Store uncut melons in a cool place. Cut fruit should be refrigerated.