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SUPPER: Grilled Melon, all purpose
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
SUPPER: Grilled Melon, all purpose
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| Photo l Felicia D'Ambrosio |
| Major heat. |
Firing up the grill marks the transition between changeable, windy spring and the warm, outdoor-eating nights of summer. At my house, it also means throwing all kinds of things onto the grill in� char-broil experiments. Pizza, chicken thighs and fruit all cook well on the high heat.
Grilling sweet melon is as unnecessary as it is tasty. The stuff tastes great on its own, but caramelizing the surface sugars amplifies the sweetness of an underripe fruit and amplifies the juicy texture. The grilled melon can then be combined with other fresh fruits and vegetables for a summer salad, pur�ed into a chilled soup and garnished with cr�me fra�che for a light dessert, or wrapped in prosciutto for a twist on the traditional Italian starter.
To prepare, slice the melon in half and scoop out the seeds. With the cut side down, cut away the skin and green layer of the fruit with a sharp knife. Slice the skinned half-melon into 1/4- or 1/2-inch slices. Heat a grill or grill pan to medium-high and brush lightly with vegetable oil, or spray with nonstick grilling spray. Grill each side of the melon until dark brown grill marks form and the fruit is softened slightly, two minutes on each side.
Chop the melon into chunks and mix with sliced cucumbers, Belgian endive and sliced fennel for a unique salad. Dress with lime juice and a bit of cayenne pepper. For a dessert, serve the whole slices topped with vanilla ice cream, or pur�e the grilled melons and place in a shallow pan in the freezer for an hour. Scrape the mostly frozen mixture with a flat spoon to create a chilly granita. Layer the granita with whipped cream for a parfait.
Ah, summer.
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