Let’s be honest and do a quick self-assessment of the pretty food quotient of our melon dishes.
How do you typically serve melon? Half-moon shaped slices? Chunks? All by its lonesome, with no garnish of any kind? Here is a simple way to turn your melon dish from drab to fab.
Cut the ends off the melon, then use a paring knife to remove the outer rind. [Wash the melon in a good fruit/vegetable cleaner before you slice. You don’t want your knife to drag anything icky into that sweet fruit.]
Instead of slicing the melon in half at this point, cut the entire melon into round slices. After the slices are cut, remove the middle pulp and seeds from each slice with a knife. Lay your slices out on a good-looking platter, preferably one that is rectangular in shape, then sprinkle on a few little berries (we used raspberries and blueberries here) and some mint leaves. You could use strawberries slices, blackberry halves. Some people would love the taste of basil leaves, rather than mint (although, let’s face it, the herbs are probably not going to be consumed on this dish).
So quick, and just dramatic results!
I promise, this takes less time than peeling and chunking, and it produces a way more special result.
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