When the sweltering heat arrives, there's nothing we crave more than a nice, chilled slice of melon. This fruit, which is practically the definition of summer, has become the undisputed protagonist of our afternoon snacks and after-dinner conversations, competing shoulder to shoulder with watermelon to rescue us from the high temperatures.
Although we usually think of it simply as a sweet dessert, melon is an incredibly versatile ingredient. cold melon and ham soups even risky combinations with hams or cheeses, it has the ability to transform any dish in a refreshing and light experience, providing a juicy touch that's perfect for the hottest days.
What exactly is a melon and where does it come from?
From a botanical point of view, the melon (Cucumis melo) is the fruit of an annual creeping plant. It belongs to the Cucurbitaceae family, which means it is close relative of the cucumber, an ingredient Fresh and versatile for summer, and has a more distant link to the pumpkin or zucchini.
As for its history, there's a bit of mystery, since its roots could lie in Central Asia, Persia, or even Africa. What we do know is that already in the Ancient Egypt It was consumed, and thanks to the Greeks and Romans, it spread throughout the Mediterranean. Today, China leads world production, although Spain is a European benchmark, with the Murcia and Ciudad Real regions being particularly noteworthy.
Most common varieties and how to distinguish them
Although there are hundreds of types of melon, there are some that we always see in the supermarket or the fruit shop. Piel de Sapo It is the most common in Spain; it is elongated, with a green and rough rind, with a white and sweet flesh that withstands the passage of time very well.
On the other hand, we have the CantalupoHighly valued in gastronomy for its intense aroma and orange flesh. Power (W) It's a modern hybrid of Israeli origin, with a rough skin and a very fragrant flavor. We also find the honeydewrecognizable by its smooth skin and light green flesh, and the tendral, known as the winter melon because of its greater preservation capacity.
Nutritional properties and health benefits
Melon is basically water in solid form, as it contains more than 90% of this liquid, which makes it awesome for hydrationIt is very low in calories (about 340 kcal per kilo) and has little fiber, making it the ideal companion for those looking to watch their weight without sacrificing flavor.
Nutritionally it's a gem: it provides vitamins A, B and Cas well as essential minerals such as potassium, magnesium, calcium and iron rich foodsThanks to this, it helps regulate blood pressure, promotes the formation of red blood cells, and is a great support for the immune and nervous systems.
Tips for buying and storing melon
To avoid disappointment when you open it, the secret lies in touch and smell. A perfectly ripe melon should feel... heavy in relation to its size and not have any dents or cracks. A foolproof trick is to know if a melon is ripe Pressing the area opposite the tail; if it gives a few millimeters, it's ready to eat.
Regarding storage, while sealed, it's best to leave it out of the refrigerator in a cool place. Once opened, it's essential to... preserve fruits and vegetables Cover it with cling film so it doesn't absorb the smells of other foods and store it in the least cold part of the refrigerator.
10 Original Recipes to Give Melon a Twist
If you're tired of eating the same thing all the time, here are several ideas to break out of your routine:
- Melon gazpacho: An alternative to the classic tomato soup. Blend melon with cucumber, green bell pepper, onion, a clove of garlic, sliced ​​bread, and olive oil.
- Melon and feta cheese salad: Mix diced melon with feta cheese, red onion, fresh mint and a lemon and oil vinaigrette.
- Melon and ham makis: A sushi version where Iberian ham replaces nori seaweed, wrapping rice and melon.
- Melon top with Pedro Ximénez sauce: Assemble layers of melon, cured beef and mango, and finish by drizzling with a reduction of Pedro Ximénez wine and sugar.
- Salmon and melon tartare: Cut marinated salmon, avocado and melon into small cubes, dress with soy sauce and layer with a ring mold.
- Melon and Port Chutney: Cook melon with spring onion, brown sugar, balsamic vinegar and port wine until thickened.
- Salmon and melon skewers: Alternate pieces of lightly seared salmon with cubes of fresh melon.
- Fruit granita: Blend melon, pineapple and banana with coconut milk and mint leaves for an ultra-cold drink.
- Melon balls with yogurt: Use a melon baller to make fruit spheres and serve them with a cream of Greek yogurt, honey, and mint.
- Caramelized melon with Marsala: Sauté the melon with butter and brown sugar, and add Marsala wine for a sophisticated touch.
Having a melon in the fridge ensures a constant source of hydration and a versatile base for creating dishes ranging from gourmet to simple. Whether enjoying its natural sweetness raw or experimenting with savory contrasts, this fruit remains a staple. undisputed queen of summer for its ability to refresh the body and brighten up the table.