Everyone in this house loves melons, any and all, Cantaloupe, Galia, Honeydew, Canary, Piel de Sapo (which Felix calls the “american football melon, just green” – I don’t know, better or worse than its real name – “Skin of the Toad”, anyone?) Charentais, all are good. We eat them for desert, they go in lunchboxes (messy…but so yummy!), I wrap them with prosciutto or prepare them as a salad with arugula and lots of cracked black pepper – my friend Anne-Sophie introduced me to a grown-up only version of eating the small charentais melons for desert: halved around the equator, deseeded and the resulting hollow filled with port wine – thanks, Anne-Sophie and it goes without saying, it’s a french thing and the melons need to be super ripe and soft, else it’s a bloodbath….
