With cantaloupes in peak season, I thought now would be a perfect time to try this melon carpaccio recipe from Gourmet. But as usual, I made a couple of changes.
I didn’t use the tarragon called for in the recipe. I had mistakenly bought sage instead of tarragon (this is what happens when I don’t make a shopping list). So the tarragon got left out and I knew better than to throw the sage leaves on there. I did add thinly julienne veggie bbq pork, for more of a savory contrast to the sweetness of the cantaloupe. It’s so good and so easy to make.
The secret is in the selection of a nice ripe cantaloupe. I employ the smell test. Give the cantaloupe a good sniff, if it’s ripe it should smell very sweet and very aromatic and you’ll know it’ll be very tasty.
This is so stunningly gorgeous I wish I could eat my screen!
Oddly enough, I was given a cantaloupe in my CSA veg box this weekend. It was rock hard and I didn’t know how to tell if it is ripe. However, it is now incredibly fragrant, and, after reading about your “smell test” I know I can dig into it tonight!
What a great, creative use for cantaloupe. Good job!
So pretty and so simple!
Nikki – Thanks, I was surprised how nice it looked once I started plating it up.
Jennifer – Thanks! Hope your cantaloupe was tasty, it should be if it was so fragrant.
brilynn – And so easy!
so pretty, and so creative! I’d adore eating that, anytime. :O
How beautiful and summery this looks! cutting the melon that thin is not easy. Great job!
What a beautiful plate! I love the simplicity of this and it sounds wonderful.
Ooh, this sounds SO lovely & I have a cantaloupe right now!
there is so much beauty in this dish … and I love it for its simplicity too :)
Thanks everyone for your comments! :-)
I love the combination of fruit with savory flavors!