Food recipes

The melon is all good!

It evokes the sun, picnics and large tables: melons from our regions are on the shelves all summer, from June to September.

Belonging to the large family of cucurbitslike squash, melon comes from Africa. Originally it was small in size and not very sweet. The different hybridizations have made it the fruit we know today, the "Charentais-type" melon, with orange flesh, refreshing and sweet. Light (34 calories per 100 g), rich in carotene, vitamin C, potassium and trace elements, it's all good!

In France, melon is cultivated in the South-East (melons from Provence, Cavaillon, etc.), the South-West (with the IGP "melon du Quercy" in particular), in the Loire Valley, Vendée and Poitou-Charentes. In all, French producers produced 284,000 tonnes of melons in 2012.

Read also: health benefits and virtues of melon

The melon otherwise

The melon is available in three different sizes: small to enjoy solo (650g), medium to enjoy as a duo (between 650 and 950g) and large to share with others (over 950g). It can be eaten cold or hot, salty or sweet. To vary the pleasures, try it pan-fried, served with goat cheese; in a smoothie, mixed with natural yogurt; in salad, with feta cheese and basil ...

How to choose the melon?

That’s the eternal question! Some people weigh it, others sniff it ... The best option is to observe its peduncle and pull lightly on it: if it is surrounded by cracks or seems ready to fall off, the melon is ripe!

The recipe: Duck breast with spices and melon

For 2 people : 1 melon, 1 duck breast, 30 g of sugar, 1 lemon, 1 star anise, 1 vanilla pod, a few peppercorns, salt.

Score the skin of the duck breast. In a very hot pan, place it skin side down. Leave for 2 minutes on medium heat, turn it over for 2 minutes. Reserve the pan. Place the duck breast in a dish, salt and pepper. Bake it in an oven preheated to 220 ° C (th. 7‐8) 6 min for a “rosé” cooking (8 min “medium”, 10 min “well done”). Leave to rest for 5 minutes under a sheet of aluminum foil before cutting it.

Deglaze the pan with a glass of water. Add the star anise, vanilla beans, stir. Let boil 3 min. Remove from the heat.

Cut the melon into 6 quarters. Remove the skin and seeds.

Squeeze the juice from the lemon.

In a skillet, over low heat, melt the sugar and lemon juice until obtaining a light caramel. Place the melon quarters and cook for 5 minutes on each side.

Divide the slices of duck breast and melon wedges between the plates. Sprinkle with juice and enjoy!

Enjoy your meal !

Read also: health benefits and virtues of melon

Visuals: © Melon de nos Régions

Video: How to Find a Good Melon - CHOW Tip (October 2021).