Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

‘Melons are like men,’ my grandmother used to say. ‘You have to give them a good feel before you can be sure you‘ve made the right choice.’ In this case, it means checking that your melon has a suitably intoxicating scent, is firm to the touch and heavy in the hand. Charentais melons are small, grey-green and stripy, with bright Hallowe’en-pumpkin-colouredflesh and a sweet, musky taste. The stronger the scent, the riper the melon, and a market-ripe melon is usually best eaten on the day of purchase. Slightly unripe melons should be left to ripen, if possible, on an outside window-ledge in the shade. Never refrigerate melons – it kills both taste and scent – but do store them in a cool place. Best with chilled floc (that divine and closely guarded secret of the Gascon region), but a decent port will do in an emergency.

Ingredients

    Method