Prosciutto e melone is a popular Italian appetizer, one of the varieties of antipaste, the preparation of which is simple, like everything is ingenious. The prosciutto ham and melon dish can be seen both on the menu of an expensive restaurant and in a regular trattoria. But in each institution it has its own special taste. After all, it all depends on the nuances: melon varieties, spices and even serving. Here is one variation.

Ingredients

• 1 small melon (better than cantaloupe);
• 150 g prosciutto;
• 2 tablespoons extra vergine extra virgin olive oil;
• 100 g arugula;
• salt, black pepper and other spices to taste.

Preparation

Cut the melon into slices large enough to wrap in slices of ham. Place the rolls over the arugula leaves, drizzle with olive oil and spices. Let stand for a while and serve.

The appetizer will look even more impressive if balls are formed from the melon pulp using a noisette (an ice cream spoon and a measuring spoon will also work).

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Do you want to pamper your loved ones with something unusual at a picnic? How about melons in honey-mint sauce?

Ingredients

• 1 small cantaloupe
• 100 g butter;
• ½ glass of honey;
• sprigs of mint.

Preparation

Dissolve the butter and honey in a saucepan. Chop the mint and add to the creamy honey mass for a flavorful flavor. Brush melon slices with this and grill them for 3-5 minutes. During the frying process, you can continue to pour the honey-mint sauce over the melon.

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Tomatoes are usually the main ingredient in this Spanish cold soup. But imagine how surprised your friends will be when they see an unusual yellow-orange gazpacho on the table.

Ingredients

• 1 small melon (1–1.5 kg);
• 1 small fresh cucumber;
• 1 small red onion;
• 2 teaspoons of salt
• ½ cup olive oil
• ⅓ a glass of water;
• freshly ground black pepper to taste;
• a few sprigs of mint.

Preparation

Peel the cucumber and onion and chop finely. Do the same with the melon pulp (remember to remove the seeds). For this recipe, it is better to use mid-season varieties like "collective farmer".

Use a blender or food processor to puree it all with water and salt. When the mixture is smooth, add olive oil and freshly ground pepper. Mix everything again thoroughly.

Serve chilled gazpacho garnished with mint sprigs.

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This is a light summer salad that will surprise guests not only with its taste, but also with its beauty.

Ingredients

• 700 g white cantaloupe
• 1 fennel onion and some stems;
• 1 teaspoon orange zest
• 1 tablespoon freshly squeezed orange juice
• 2 teaspoons lemon juice
• 2 tablespoons olive oil
• pitted olives;
• salt and pepper to taste.

Preparation

You already know how to create culinary masterpieces with the help. She can also cut white melon and fennel into thin layers that will look very impressive in a salad.

In addition to white (or, as it is also called, winter) melon, you can use green hybrid and other varieties with dense pulp.

Combine orange and lemon juice with olive oil and season with salt and pepper to taste. Pour melon and fennel slices over the resulting dressing. Add coarsely chopped olives. Sprinkle the salad with orange zest and chopped fennel stalks.

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This original summer snack can turn the melon around. In combination with spicy ginger and refreshing mint, its taste takes on completely different shades.

Ingredients

• 1 small melon (about 1 kg);
• 1 lime;
• 1 tablespoon grated ginger
• 1 tablespoon honey;
• 1 teaspoon sugar
• sprigs of mint.

Preparation

The cantaloupe variety is best suited for this dish, but if there is no such melon, then you can use other varieties, only this time without adding sugar.

Peel the melon pulp from the seeds and place in a deep plate. It will be beautiful if you make the balls with a noisette. Sprinkle lime zest on top and pour over the juice. Chop the mint and sprinkle on the melon. Add ginger, sugar and honey. Stir.

Keep in the refrigerator for 20-30 minutes, the melon should absorb the taste and aroma of other ingredients. Done! Can be served at the table.

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We talked about how many delicious dishes can be prepared from. Here's another one.

Ingredients

• 1 small eggplant (300-350 g);
• 900 g melon;
• ¼ glasses of olive oil;
• 2 tablespoons of soy sauce
• 2 tablespoons of apple cider vinegar
• 2 teaspoons of salt
• 2 teaspoons of smoked paprika;
• 1½ teaspoon of cumin;
• toothpicks or skewers.

Preparation

Cut the eggplant into thin strips. Marinate them for 10 minutes in a mixture of olive oil, soy sauce, apple cider vinegar, cane sugar, salt, cumin and smoked paprika.

Smoked paprika is a dried and smoked red pepper that is ground into a powder. Its difference from the usual one is that, in addition to the spiciness, it has a bright smoked aroma. If you don't have this seasoning in your home, you can use regular red pepper.

When the eggplants are marinated, grill them for just a couple of minutes on each side.

The cantaloupe variety works well for these rolls. Cut the fruit into 3-centimeter cubes. Wrap a strip of eggplant around each and secure the roll with a skewer or toothpick.

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In the usual sense, charlotte is an apple pie. But its taste can be varied if you use a melon with a dense pulp.

Ingredients

• 4 small pieces of melon;
• 1⅓ cups flour
• ½ cup sugar;
• 2 tablespoons cane sugar
• 1 glass of kefir;
• 2 eggs;
• 1 teaspoon baking powder
• 1.5 g vanillin;
• cinnamon on the tip of a knife.

Preparation

Using a mixer or a whisk, beat the eggs with sugar, then gently pour in the kefir and mix thoroughly again. Add dry ingredients (flour, baking powder, and vanillin) and pour the dough into a silicone mold.

If the apples are put down, then it is better to spread the melon on top of the dough. To do this, cut it into thin slices. Sprinkle cane sugar and cinnamon on top of the cake. Bake for half an hour at 200 ° C.

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Granita is a dessert of Sicilian origin, similar to sorbet, only looser. Melon granita seasoned with black pepper is an unexpected combination even for a sophisticated gourmet.

Ingredients

• 1 small cantaloupe (about 1 kg)
• ½ cup sugar;
• ¼ glasses of white nutmeg wine;
• ¼ teaspoon freshly ground black pepper.

Preparation

Melon pulp, along with wine and pepper, must be brought to a puree consistency. The easiest way to do this is with a blender. If nutmeg wine is not available, any other sweet white wine can be used.

Put the resulting mixture in a shallow mold and send to the freezer for 30 minutes. Then remove, stir and return to the freezer. Repeat the procedure every half hour for 2-4 hours until all the liquid is gone and the ice becomes crumbly.

Place the finished granite in low glass glasses or bowls. Serve lightly with black pepper.

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If you love Mojito and melon, why not combine the two? You will get an original appetizer for a party.

Ingredients

• 1 small kolkhoz melon;
• 4 limes;
• 200 ml of white rum;
• 150 ml of water;
• 2 tablespoons of powdered sugar;
• sprigs of mint.

Preparation

Chop the mint and squeeze the limes. Combine these ingredients, as well as the powdered sugar and rum in a blender and whisk on high speed. Dilute this mixture with cold water and mix thoroughly.

Cut the melon into small slices, fill them with the resulting cocktail and send them to the refrigerator for half an hour. After that, place each slice on a skewer and place in the freezer for another 30 minutes. Serve immediately, until melted.

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The melon itself is a good thirst quencher, but this lemonade does even better. Cook it to cool off on a hot summer day.

Ingredients

• 1 ripe melon (1.5–2 kg);
• 3 glasses of water (slightly carbonated);
• 2 teaspoons freshly squeezed lime juice
• 2 teaspoons of sugar;

Preparation

Any kind of melon is suitable for this recipe, as long as it is juicy and sweet. In a blender, whisk the melon pulp, lime juice (lemon juice is also fine, only a little more) and sugar. Dilute the resulting puree with water and mix thoroughly again.

Refrigerate, pour into glasses, add ice and enjoy! And to make the taste of lemonade or any melon cocktail even more intense, use melon ice instead of ordinary ice. It is very easy to make it. It is necessary to chop the melon pulp in mashed potatoes and freeze in ice molds (at least two hours).

Write in the comments how you prefer to eat melon and share your signature recipes.

While melon is traditionally eaten fresh, there are many recipes for sweet desserts and snacks made from it. In this article, you will learn what you can cook with melon and what foods it works best with.

Melon and chicken salad

You can make this appetizer for a festive table, serve it during a bachelorette party or friendly gatherings. The original will not be able to leave indifferent even the most severe critic. The recipe for this salad will not cause you any difficulties:

• Take one smoked chicken breast, remove the skin and fillet from the bone. Cut the meat into small slices.
• Cut one small melon (about 400 grams) into several parts, remove the seeds with fibrous part and the peel. Cut the prepared pulp into slices.
• A small bunch of fresh mint and tear with your hands.
• Put prepared foods in a salad bowl, season them with salt and pepper, add a little oil and stir.
• Pour the grated cheese in small portions into a preheated pan, fry and put on a napkin to get rid of excess fat.
• Put the prepared salad on plates, garnish with cheese chips, watercress, melon slices and cranberries.

You can also make this dish more satisfying by seasoning it with homemade mayonnaise instead of vegetable oil or

Melon pie

This delicious dessert is prepared very quickly and does not require any special skills from the culinary specialist. That is why this recipe is indispensable when meeting unexpected guests. Making a melon pie can be very simple:

• In a large bowl, combine 300 grams of cottage cheese with one yolk and half a glass of sugar.
• Free the 500 grams of ripe melon from the seeds and cut off the rind. Cut the pulp into cubes and add to the curd.
• To make the dough, grind three egg yolks and half a cup of sugar. Whisk the whites cooled in the refrigerator into a foam, gradually adding the second half of a glass of sugar to them. Combine prepared food with 2 cups of sifted flour and mix thoroughly.
• Grease a baking dish with butter, pour half of the dough into it, then lay out the filling and finish assembling the pie with the second part of the dough.

Bake the dessert in a preheated oven for half an hour and do not forget to test its readiness with a wooden stick or match. Serve the cake to the table, after decorating it with powdered sugar or nuts.

Candied melon

To make this sweet treat, you will need two or three small melons with a smooth crust. The recipe is as follows:

• Rinse the melons thoroughly and cut the top layer from the rind (no more than two millimeters). You can use a vegetable cutter for this purpose.
• After that, cut the melons into several parts and remove the pulp with a spoon until it is hard (we won't need it this time).
• Cut the crusts into small pieces, then place them in a pot of water and two tablespoons of lemon juice. Blanch them there for a few minutes.
• Discard the melon pieces in a colander, rinse under cool water and pat dry.
• From 750 grams of sugar and half a liter of water, cook a sweet syrup, and then pour the prepared crusts over it. Cook candied fruits over low heat for ten minutes, and then let them brew for 10 hours.
• Repeat the last procedure two more times, and the last time add two tablespoons of lemon juice.
• Throw the finished mixture in a colander and let the excess liquid drain for an hour.
• Place the crusts in a sieve and place in a preheated oven to dry for one hour.

Sprinkle the candied melon with sugar and let sit at room temperature for two or three days. Then place the sweets in a container and store them under a closed lid.

Melon jam

What can you cook from a melon for the winter? Of course, a variety of sweets, preserves and jams. To make a simple melon jam, you will need:

• Peel one large melon from the skin and seeds, and then cut its flesh into small cubes.
• Pour water into a saucepan, boil it. Put the prepared melon to boil for five minutes.
• Place the pieces in a colander and drain off excess liquid.
• Cook syrup from water and sugar (for one kilogram of melon - one kilogram of sugar) and send pieces into it.
• The jam should be cooked three times for ten minutes, taking breaks for 10 hours and adding sweet syrup if necessary.

Remember to skim off the foam and stir the contents of the pan while cooking.

Lemon and melon jam

Melon recipes for the winter are quite simple and not too different from each other. Therefore, we offer you a recipe for an original dessert that will delight you and your loved ones on cold winter evenings. To make melon jam, you need to do the following:

• Cut the pulp of one melon into small pieces, not forgetting to carefully remove all the bones and peel.
• Cover the prepared pulp with sugar and leave it alone for one night (at least 10 hours).
• In the morning, transfer the melon to a saucepan and put it on the fire.
• Rinse one lemon thoroughly and cut into thin slices. The second is in the pot in which the melon was boiled.
• When the jam boils, reduce heat to low and cook for about an hour.
• After that, remove the dishes from the stove and let the contents cool down.

Put the finished melon jam in sterilized jars and close them with lids.

Juice

What can you cook from besides sweet preserves and jams? We suggest you stock up on delicious juice, the recipe for which you can read below:

• Peel three lemons, cut each into quarters and remove all seeds.
• Cut the pulp of a ripe two-kilogram melon into small pieces.
• Using a blender, grind the prepared foods, and pass the resulting puree through a sieve.
• Combine the melon with water (one and a half liters) and 180 grams of sugar.
• Pour the juice into sterilized jars and cover with clean lids.
• Put the dish with juice in a pot of water, and put a towel on the bottom of it. Boil the jars for ten minutes, then remove and close the lids.

Turn the blanks upside down, wrap them up with a blanket and leave to cool as they are. The melon juice should then be stored in a cool and dark place. It has an original, unusual taste.

Melon and ham appetizer

What can you cook from a melon for the holiday if you want to surprise your guests? In this case, we bring to your attention an original appetizer, the recipe for which you can read below:

• Cut one ripe and sweet melon in half, remove the seeds and fibrous part from the center.
• Use a carving spoon to cut small balls out of the pulp.
• Prepare 350 grams of Parma ham - cut into thin strips.
• Wrap the melon balls in ham leaves and use toothpicks to chop the balls up.

Place the appetizer on a platter and serve immediately. Please note that this dish should not be kept in the refrigerator for a long time, as it may lose its beautiful appearance.

Cucumber and melon salad

The delicate taste of this dish will surely please you and your loved ones, and it is very simple to prepare it:

• Cut one melon in half and remove the pulp from one part.
• Peel one cucumber and cut it into half rings.
• For dressing, combine 150 grams of natural yogurt, a tablespoon of lemon juice and two tablespoons of olive oil. Season with salt and pepper to taste.
• Combine melon pulp, chopped cucumber and yogurt dressing.
• Transfer the salad to an empty melon half and garnish with cucumber slices and radish or carrot roses.

With just two ingredients, this original salad will impress and delight your guests.

We will be glad if you like the recipes collected in this article. Now that you know, you should have no difficulty in this matter. Surprise your family with delicious dishes and try new recipes more often.

You bought a melon. They carried it home so heavy, but it did not live up to your expectations in terms of its taste. Common situation? I think this has happened to you. Annoyance and annoyance with yourself, because you did not manage to choose a sweet and fragrant melon, settles in your soul for a while.

But the question is: what to do with it? Housekeepers refuse to eat it in its pure form. Throw it away? In no case!

Of course you bought it to feast on. Well, it didn't work out. Take it easy with that. Let's think: how can you get out of the situation and use melon that has not gained sweetness by making a dish from it? So,

What to cook with unsweetened melon?

First, is melon a vegetable or a fruit? In our opinion, if a melon is sweet, then it is a fruit. But its fruit is a pumpkin, then a vegetable, then? In fact, melon is a false berry along with watermelon and even cucumber.

Since its botanical origins are so confusing, we will use it in different ways in the kitchen. The simplest thing is to make a salad. Depending on its "unsweeteness" we make a salad or fruit salad (if it is still sweet, but not enough) or vegetable salad. We take any ingredients for the salad that you like, especially if it is fruity. Less commonly, melon is used in savory salads. Therefore, I will provide a couple of recipes for your attention.

You can often read that melon is practically not combined with anything. In my opinion, everything depends on the body of each person.

Salad with walnuts and cheese

I really like the melon salad with cheese and walnuts. For a salad, it's still a good idea to take some grapes and leaves of an ordinary green salad, and prepare the dressing with olive oil, lemon juice, salt and pepper.

Cut the grapes in half (it is better to take green fleshy berries), remove the seeds, also cut the melon, and heat the nuts until they are small pieces. Put everything in a salad bowl, pour over the dressing. Put finely chopped cheese on top (it is better to cut, not rub) and tear the lettuce leaves. All! Your melon is saved!

Melon salad with shrimps.

Boil some rice, rinse, let the water drain well, stir with a little olive oil and place in a salad bowl.

Add boiled and peeled shrimp. If they are too large, you can cut them.

Cut unsweetened melon and combine with other ingredients.

Prepare a dressing. It will consist of olive oil, mustard, salt, pepper, parsley and basil added there.

Season the salad and let it brew for half an hour. After that, you can decorate it with green salad leaves or parsley sprigs.

All the ingredients of the salad are to your taste!

Melon smoothie

Smoothies are another quick and tasty dish made from your savory melon. Melon will be the main ingredient in your smoothie. It is advisable to chill it in the refrigerator before cooking. Cut the pulp into pieces and place in a blender. To make the smoothie sweeter, take a banana as the second ingredient. To add flavor, put mint leaves or some vanilla (whoever loves what) in a blender. Grind all the contents, and then pour in the kefir to your liking. To make the smoothie even more beneficial, add a tablespoon of ground flaxseed or bran and beat well again in a blender. Pour into glasses. Enjoy your meal!

If you still don't want to indulge yourself in a sweet dish, make a pie with your melon. It will be such a melon charlotte

Melon pie

To prepare it, you will need:

0.5 cups granulated sugar

150 g sifted flour

A little salt

1/2 teaspoon baking powder

200 g melon pulp

A little butter to grease the mold

Dough preparation: beat eggs with granulated sugar in a mixer, and when they become fluffy, add salt, soda and flour there. Mix the dough thoroughly.

Cooking a baking dish

We take a baking dish and grease it well from the inside with butter. Then sprinkle with fine breadcrumbs or flour.

Well, and actually we are preparing charlotte

Preheat the oven to 180 degrees. Cut the melon into thin slices. Pour the dough from the mixer into the mold. Gently put the prepared melon slices into the dough and put the pie in the oven. We make sure that it is baked and does not burn. When a crust forms on top, you can pierce it in several places with a fork or wooden skewer for better baking. Put the finished pie on a dish and serve with tea.

Cottage cheese and melon breakfast

Most vegetables and fruits are great when paired with regular curd. Some people cannot just eat pure cottage cheese. In this case, our plant friends come to the rescue.

To prepare a tasty and healthy dish, you will need cottage cheese, a little sour cream, carrots, pieces of melon and honey. All ingredients are in proportions to your liking.

Mash cottage cheese with a fork, add sour cream (you can do without sour cream), honey and mix well. Grate raw carrots on a fine grater and combine the resulting mass with cottage cheese. Do not rub the melon, it is better to cut into small pieces and add to your dessert. If you have pine nuts, sprinkle them on the finished dish. Well, tell me: isn't it useful?

Melon pancakes

Why not? After all, we are preparing zucchini pancakes. Therefore, we do the same as with zucchini. We rub the melon on a coarse grater, add an egg, salt and sugar to taste, a spoonful of vegetable oil and a little flour. We knead the dough, as for any other pancakes, and fry them in a pan. Delicious sweet pancakes for tea are obtained. Try it!

Soup - melon puree

You will need:

Unsweetened melon pulp

Bulb

Butter

Basil or your favorite greens

Salt and pepper

If the fruit you bought is not sweet at all, make a ham soup from it. To do this, grind the pulp of your melon and the peeled onion in a blender until puree.

Cut the ham into narrow strips and fry in butter until a light crust appears.

Cut the tomato into small cubes

Salt and pepper the puree obtained from the melon and pour into plates. Put chopped ham and tomato slices in it. Decorate with a sprig of greenery.

Cold fruit melon soup

Ingredients:

Melon pulp

Orange juice

Make mashed potatoes from the melon pulp, that is, beat in a mixer. Add fresh orange juice, lemon juice and cinnamon to the resulting puree. Mix everything well. Put in the refrigerator for an hour. Decorate the soup with mint leaves before use. A wonderful dish on a hot summer day!

Grilled melon

You can simply cut your unsweetened melon into slices and grill on both sides. If there is no grill, then it is quite possible to use an ordinary frying pan with a thick bottom. Lubricate the bottom of the pan with vegetable oil or a mixture of butter and vegetable oil.

Brush the fried pieces with honey, sprinkle with cinnamon (or another favorite spice of yours) and crushed nuts. Dessert is delicious!

Lemonade

Natural homemade lemonade - what could be even better than this drink on a hot summer day? To prepare it, you will need melon pulp, squeezed orange juice (lemon, grapefruit), any syrup and soda water.

Grind the melon in a blender until puree, squeeze the juice from the orange and add it to the puree along with the syrup (for sweetness) and sparkling water. Mix everything together well again. Pour into glasses, add ice and enjoy a fresh and cool drink. If the water was cold, then ice can be omitted.

Melon dishes - a myriad of them! Therefore, never throw away the product in annoyance for its "unsweetenedness". Learn to use it in food, in addition to what we are accustomed to in its "pure form", and you will never be afraid to acquire an unripe melon.

Few people know that from such seasonal berries as watermelon and melon, you can cook stunning in their taste and direction of harvesting for the winter. These can be appetizers in the form of salads, jams and compotes, marinades and pickles.

Jam made from melon, regardless of the method chosen, always turns out to be fragrant, slightly viscous-liquid, in its taste resembling young, only harvested honey.

For making jam, not only ripe melon can be suitable, but also unripe with tough pulp or too overripe, already with such pulp that it, in fact, is one melon juice.

Recipe 1. The classic way to make melon jam

If you properly prepare this wonderful jam according to the recipe below, then it will definitely become your favorite. It has a beautiful amber color when finished. This is simply a divine delicacy with an incredibly pleasant aroma and delicate taste. Cooking is very simple and easy. A hostess who is beginning to cook will be able to cope with this matter.

Ingredients:

• sweet pulp of fresh melon - 1.5 kg;
• sugar - 0.9 kg.

Step-by-step cooking steps:

1. Wash the melon.
2. Peel the peel from the melon, peel it completely of all seeds.
3. Cut the pulp into small cubes and transfer to a deep bowl.
4. Cover the prepared melon with sugar and leave for half an hour. During this time, the melon will give juice.
5. Transfer all contents from a bowl to a bowl / pot where the jam will be prepared.
6. Put the cookware with the food prepared for cooking on the slowest heat.
7. Bring the jam "to a boil" and turn off the heat, cover the jam with a lid that fits tightly to the dish and let it cool. It takes about 4 hours.
8. Put the cooking jam on the slowest heat again and bring it to a boil.
9. Cook it for about 5 minutes, periodically crushing the melon pieces with a spoon and at the same time stirring the jam. In this case, it will become much more fragrant and more fragrant.
10. Repeat the procedure from item 7 to item 9 2 more times.
11. Transfer the cooked jam to clean, dry, sterilized jars and seal them hot with suitable lids.

• Sugar in its quantity depends on how sweet the melon is. The sweeter the melon, the less sugar you need to put in the jam.
• To make this jam, you should give your preference to hard melon.

Recipe 2. Melon jam with bananas

Due to its color and texture, the banat is ideal for a company in preparing melon-based jam. Moreover, thanks to him, the delicacy becomes thicker and even more aromatic. Melon jam with bananas turns out to be warm honey color, with a refined delicate taste.

Ingredients:

• sugar - 800 gr.;
• ripe melon pulp - 1.2 kg;
• sparkling mineral water - 120 gr .;
• previously squeezed lemon or lime juice - 30 gr.;
• fresh ripe bananas - 600 gr.

Cooking steps:

1. Wash and dry the melon.
2. Prepare melon pulp by cutting off the rind and peeling off the veined seeds. Cut it into arbitrary pieces and put it in a saucepan (basin) in which you plan to cook the jam.
3. Pour sugar into the melon.
4. Cover the melon pot with a tight-fitting lid and leave for 15 hours.
5. Add pre-prepared lemon juice and mineral sparkling water to the melon that has squeezed out during this time. Stir and boil for half an hour over very low heat. In practice, it is not boiled, but languishing.
6. Prepare bananas. Peel them off and cut into slices.
7. Transfer the bananas to the saucepan for the cooking jam. Interfere.
8. Increase the strength of the fire a little and cook it for another half hour. During this time, the jam will be completely cooked. It thickens and all foods become soft.
9. Turn off the fire.
10. Cool the jam naturally and put it cold in clean, sterilized jars. Seal.

Special conditions for storing melon jam cooked according to this recipe are not required.

Recipe 3. The most unusual melon-based jam - with oranges and lemons

This exceptionally aromatic and incredibly tasty treat should be prepared with aromatic but slightly unripe melon. Oranges should be sweet red and large ripe lemons. Small lemons and limes are not used in this recipe.

Ingredients:

• sugar in powder / sand of any kind, both white and brown - 1.5 kg;
• melon - 2 kg (approximately);
• oranges - 500 gr.;
• lemons - 300 gr.;
• powdered vanilla sugar - 15 gr.;
• mineral water with gas - 300 gr.

Cooking steps:

1. Prepare the melon. Wash it with warm water, peel it off and remove seeds, along with the membranes on which they are located.
2. Cut the resulting melon pulp into small pieces in any shape. These can be bars or cubes. Fold into the selected container for making jam. This can be a saucepan or a small copper basin.
3. Wash oranges and lemons and, without peeling off the peel from them, put them in boiling water for 3 minutes.
4. Cut the citrus fruits into halves, and using a special juicer (you can electric) squeeze the juice out of them. Add it to the melon.
5. Add all the remaining ingredients to the jam products: mineral water with gas, both types of sugar - basic and vanilla. Stir the food.
6. Cook the jam in one go over low heat after boiling for 40 minutes. Until its full readiness.
7. Transfer the hot jam to clean glass jars with a small volume - up to half a liter. Seal them hermetically. Cool and store.

The jam can be eaten as soon as it cools down.

Melon jam can be made with any ingredient. These can be fruits - apples, pears, pineapples, peaches, apricots, papaya - or vegetables - pumpkin, carrots, zucchini and even turnips. All options will turn out to be unusually tasty and unusual. The main thing is that the added ingredients have a yellow or white tint in the color of the pulp.

Prosciutto e melone is a popular Italian appetizer, one of the varieties of antipaste, the preparation of which is simple, like everything is ingenious. The prosciutto ham and melon dish can be seen both on the menu of an expensive restaurant and in a regular trattoria. But in each institution it has its own special taste. After all, it all depends on the nuances: melon varieties, spices and even serving. Here is one variation.

Ingredients

• 1 small melon (better than cantaloupe);
• 150 g prosciutto;
• 2 tablespoons extra vergine extra virgin olive oil;
• 100 g arugula;
• salt, black pepper and other spices to taste.

Preparation

Cut the melon into slices large enough to wrap in slices of ham. Place the rolls over the arugula leaves, drizzle with olive oil and spices. Let stand for a while and serve.

The appetizer will look even more impressive if balls are formed from the melon pulp using a noisette (an ice cream spoon and a measuring spoon will also work).

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Do you want to pamper your loved ones with something unusual at a picnic? How about melons in honey-mint sauce?

Ingredients

• 1 small cantaloupe
• 100 g butter;
• ½ glass of honey;
• sprigs of mint.

Preparation

Dissolve the butter and honey in a saucepan. Chop the mint and add to the creamy honey mass for a flavorful flavor. Brush melon slices with this and grill them for 3-5 minutes. During the frying process, you can continue to pour the honey-mint sauce over the melon.

studioM / Depositphotos.com

Tomatoes are usually the main ingredient in this Spanish cold soup. But imagine how surprised your friends will be when they see an unusual yellow-orange gazpacho on the table.

Ingredients

• 1 small melon (1–1.5 kg);
• 1 small fresh cucumber;
• 1 small red onion;
• 2 teaspoons of salt
• ½ cup olive oil
• ⅓ a glass of water;
• freshly ground black pepper to taste;
• a few sprigs of mint.

Preparation

Peel the cucumber and onion and chop finely. Do the same with the melon pulp (remember to remove the seeds). For this recipe, it is better to use mid-season varieties like "collective farmer".

Use a blender or food processor to puree it all with water and salt. When the mixture is smooth, add olive oil and freshly ground pepper. Mix everything again thoroughly.

Serve chilled gazpacho garnished with mint sprigs.

Bonappetit.com

This is a light summer salad that will surprise guests not only with its taste, but also with its beauty.

Ingredients

• 700 g white cantaloupe
• 1 fennel onion and some stems;
• 1 teaspoon orange zest
• 1 tablespoon freshly squeezed orange juice
• 2 teaspoons lemon juice
• 2 tablespoons olive oil
• pitted olives;
• salt and pepper to taste.

Preparation

You already know how to create culinary masterpieces with the help. She can also cut white melon and fennel into thin layers that will look very impressive in a salad.

In addition to white (or, as it is also called, winter) melon, you can use green hybrid and other varieties with dense pulp.

Combine orange and lemon juice with olive oil and season with salt and pepper to taste. Pour melon and fennel slices over the resulting dressing. Add coarsely chopped olives. Sprinkle the salad with orange zest and chopped fennel stalks.

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This original summer snack can turn the melon around. In combination with spicy ginger and refreshing mint, its taste takes on completely different shades.

Ingredients

• 1 small melon (about 1 kg);
• 1 lime;
• 1 tablespoon grated ginger
• 1 tablespoon honey;
• 1 teaspoon sugar
• sprigs of mint.

Preparation

The cantaloupe variety is best suited for this dish, but if there is no such melon, then you can use other varieties, only this time without adding sugar.

Peel the melon pulp from the seeds and place in a deep plate. It will be beautiful if you make the balls with a noisette. Sprinkle lime zest on top and pour over the juice. Chop the mint and sprinkle on the melon. Add ginger, sugar and honey. Stir.

Keep in the refrigerator for 20-30 minutes, the melon should absorb the taste and aroma of other ingredients. Done! Can be served at the table.

Food.com

We talked about how many delicious dishes can be prepared from. Here's another one.

Ingredients

• 1 small eggplant (300-350 g);
• 900 g melon;
• ¼ glasses of olive oil;
• 2 tablespoons of soy sauce
• 2 tablespoons of apple cider vinegar
• 2 teaspoons of salt
• 2 teaspoons of smoked paprika;
• 1½ teaspoon of cumin;
• toothpicks or skewers.

Preparation

Cut the eggplant into thin strips. Marinate them for 10 minutes in a mixture of olive oil, soy sauce, apple cider vinegar, cane sugar, salt, cumin and smoked paprika.

Smoked paprika is a dried and smoked red pepper that is ground into a powder. Its difference from the usual one is that, in addition to the spiciness, it has a bright smoked aroma. If you don't have this seasoning in your home, you can use regular red pepper.

When the eggplants are marinated, grill them for just a couple of minutes on each side.

The cantaloupe variety works well for these rolls. Cut the fruit into 3-centimeter cubes. Wrap a strip of eggplant around each and secure the roll with a skewer or toothpick.

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In the usual sense, charlotte is an apple pie. But its taste can be varied if you use a melon with a dense pulp.

Ingredients

• 4 small pieces of melon;
• 1⅓ cups flour
• ½ cup sugar;
• 2 tablespoons cane sugar
• 1 glass of kefir;
• 2 eggs;
• 1 teaspoon baking powder
• 1.5 g vanillin;
• cinnamon on the tip of a knife.

Preparation

Using a mixer or a whisk, beat the eggs with sugar, then gently pour in the kefir and mix thoroughly again. Add dry ingredients (flour, baking powder, and vanillin) and pour the dough into a silicone mold.

If the apples are put down, then it is better to spread the melon on top of the dough. To do this, cut it into thin slices. Sprinkle cane sugar and cinnamon on top of the cake. Bake for half an hour at 200 ° C.

Bonappetit.com

Granita is a dessert of Sicilian origin, similar to sorbet, only looser. Melon granita seasoned with black pepper is an unexpected combination even for a sophisticated gourmet.

Ingredients

• 1 small cantaloupe (about 1 kg)
• ½ cup sugar;
• ¼ glasses of white nutmeg wine;
• ¼ teaspoon freshly ground black pepper.

Preparation

Melon pulp, along with wine and pepper, must be brought to a puree consistency. The easiest way to do this is with a blender. If nutmeg wine is not available, any other sweet white wine can be used.

Put the resulting mixture in a shallow mold and send to the freezer for 30 minutes. Then remove, stir and return to the freezer. Repeat the procedure every half hour for 2-4 hours until all the liquid is gone and the ice becomes crumbly.

Place the finished granite in low glass glasses or bowls. Serve lightly with black pepper.

belchonock / Depositphotos.com

If you love Mojito and melon, why not combine the two? You will get an original appetizer for a party.

Ingredients

• 1 small kolkhoz melon;
• 4 limes;
• 200 ml of white rum;
• 150 ml of water;
• 2 tablespoons of powdered sugar;
• sprigs of mint.

Preparation

Chop the mint and squeeze the limes. Combine these ingredients, as well as the powdered sugar and rum in a blender and whisk on high speed. Dilute this mixture with cold water and mix thoroughly.

Cut the melon into small slices, fill them with the resulting cocktail and send them to the refrigerator for half an hour. After that, place each slice on a skewer and place in the freezer for another 30 minutes. Serve immediately, until melted.

5PH / Depositphotos.com

The melon itself is a good thirst quencher, but this lemonade does even better. Cook it to cool off on a hot summer day.

Ingredients

• 1 ripe melon (1.5–2 kg);
• 3 glasses of water (slightly carbonated);
• 2 teaspoons freshly squeezed lime juice
• 2 teaspoons of sugar;

Preparation

Any kind of melon is suitable for this recipe, as long as it is juicy and sweet. In a blender, whisk the melon pulp, lime juice (lemon juice is also fine, only a little more) and sugar. Dilute the resulting puree with water and mix thoroughly again.

Refrigerate, pour into glasses, add ice and enjoy! And to make the taste of lemonade or any melon cocktail even more intense, use melon ice instead of ordinary ice. It is very easy to make it. It is necessary to chop the melon pulp in mashed potatoes and freeze in ice molds (at least two hours).

Write in the comments how you prefer to eat melon and share your signature recipes.