Fresh cantaloupes and other varieties of melon are beginning to fill the tables at farmers market.
Saturday I picked up a few cantaloupes with my usual bounty.
I also noticed that the glorious fruit is a mere $1 each at Safeway; less than a cup of coffee.
Cantaloupe is a nutritional powerhouse, high in vitamins C , A, and a bunch of potassium.
The biggest bonus for cantaloupe is that a half of a average-sized melon is a mere 75 calories. WOW!
Of course, cantaloupes are best when they are locally grown, and in season.
I suggest asking the vendor you are purchasing melons from to suggest a good one.
To assure the perfect melon, tell the farmer or grocer when you plan on eating it. Most farmers and grocers should be willing to offer you a taste, as this is one of the many benefits of getting to know the hard-working people who bring us our food.
I will share a few easy hints for picking out the perfect cantaloupe: A cantaloupe skin will be golden and will give slightly when you press with your thumb. The melon really should be fragrant. Avoid any melons that are discolored, cracked or have soft spots.
If you are not going to eat the ripe melon immediately, keep the melon chilled.
Please eat the fruit in a day or two to enjoy the perfect summer flavor.
One of my favorite ways to serve melon is as a final course. Melon with coulis is a true delight. Coulis is basically a French word for fruit puree. This is a perfect light dessert that can be served with Greek yogurt or a dollop of crème frachie. I like to serve mine with a glass of Belgian Framboise Lambic or champagne, both of which partner nicely with the fruit.
Enjoy the melon season — it is short but sweet!
Cantaloupe with Raspberries and Coulis
1 large ripe cantaloupe (we will keep the seeds)1 tablespoon sugar, or to taste
1 tablespoon fresh lemon juice, or to taste
Raspberries
Cut the melon in half and scoop seeds and enough juicy flesh from the melon’s center to measure 3/4 cup.
Dump it in a blender and purée with the sugar and lemon juice until the seeds are almost completely ground and mixture is creamy, about 2 minutes.
I know it sounds strange to use the seeds, but this is a traditional Mexican technique that uses the seeds as a thickener, and of course, it also adds additional flavor.
Strain through a fine-mesh sieve into a bowl, pressing on and then discarding any solids.
Meanwhile, cut melon into 6 wedges and remove skin. Cut each wedge into thin slices and serve drizzled with coulis. Sprinkle with fresh raspberries, or blackberries.
Enjoy!!
Andrea Charroin was a trained baker and pastry chef in San Francisco before she, her husband Westley, and their two sons moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is still asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin
