Melon Farci aux Capucines

Here is a pretty dessert from Paul Reboux’s Plats nouveaux – essai de gastronomie moderne, a charming book from the 1920s. Some English supermarkets now sell boxes of nasturtium flowers to add to salads, so even town-dwellers may care to try this delightful way of serving a melon. Use whichever fruits take your fancy – it is the idea that is so attractive.