Melon - Crème de la Crème
Not a cantaloupe, honeydew or muskmelon, there is simply no other melon like this one. The skin is Orange-yellow and lightly netted. Inside, the fruit is creamy white, enticingly marbled with pale Orange.It's deliciously fragrant, very sweet and slightly spicy
Use in salads, granita, as an appetizer with paper thin sliced prosciutto or other cured meats, chilled soups, agua fresca, ice creams, smoothies and cocktails.( Champagne, Cognac, Cointreu, Grand Marnier, Kirsch, Midori, Port, Rum, Sake, Sambuca, Tequilla, sweet white wines)
The ancient cradle of melon cultivation is the Middle East, where melons have been growing for thousands of years from Egypt to India, but they grow well in any temperate area that has a growing season long and hot enough. Melons were imported to the western hemisphere by Columbus on his second voyage. Their cultivation spread quickly from the Caribbean as far north as New England. Today most melons consumed in the US are produced in California.
- Chile peppers
- Chili sauce
- Olive oil
- Pepper, black