I bought this delicious melon from a local epicerie. I mentioned to the owner that my melon looked even more beautiful with its hot pink grosgrain ribbon.
She said it looked ‘poetique/poetic’ and so it does!
Tell me . . . Where else would you find this but in France?
So many visitors say I don’t like melons. I always encourage them to just try a tiny bite of the French cantaloupe melon . . . one taste and they are usually converted. The taste of a good melon is sublime, when I eat one, I feel like I can actually taste the sunshine that has helped it to grow so sweet and full of aroma.
My little tips are to choose one with a stalk that is more dried and the melon should have a little golden circle where it has sat on the earth, growing deliciously on its vine.
An elegant and super simple starter is to slice a melon in prime condition and ready for eating and cover partly with thin slices of a smoke ham of some sort. I always grind some fresh pepper over it all as I love the taste of fresh ground pepper with the sweet melon.
