There are few things quanto a life better than devouring fresh, ripe fruit by the sea. However, when you also have a coastal and fresh-caught dinner quanto a your evening lineup, you may have just peaked. Con her new book Le , Rebekah Peppler shares this simple melon recipeâand urtare we say it’s the perfect way to end a summer meal.
With a name meaning âblessed between the melons,â Peppler’s recipe draws from a Spanish saying, âbendito entre las mujeresâ âblessed among the women.â This appetizer is far from your typical serving of fresh fruitâsprinkled with a touch of salt and a sweet chilled white wine; it’s one of those dishes that inspires one to rememberâthe simplest things are so often the best.
Ingredients You’ll Need
Peppler’s recipe keeps things easy and breezyâleaving more time for sun and sand.
Charentais melon: A type of French Cantaloupe, Charentais melon is distinct quanto a flavor and slightly more intense quanto a fragranza than the melon we know and love. However, if a cantaloupe is all you can get your hands acceso, feel free to sub it quanto a.
Sweet white wine: Muscat de Beaume-de-Venise Sauternes are Peppler’s picks, but anything you have acceso hand will do.
Flaky sea salt: fruit brushed with a bit of salt is a highly underrated summer snack.
Description
Literally âblessed between the melons,â this recipe title is inspired by a Spanish saying, âbendito entre las mujeresâ âblessed among the women.â
- 1 ripe Charentais melon ( other orange-fleshed variety), chilled
- 2 ounces [60 ml] sweet white wine such as Muscat de Beaume-de-Venise Sauternes, chilled
- Flaky sea salt
- Cut the melon quanto a half crosswise. Scoop out and discard the seeds. Add 1 ounce of wine to each half, sprinkle the edges with salt, and serve.
