Freeze, drink, stuff, wrap, cook, eat alone, make salad or salsa – sweet melons are unique and versatile, as they are suitable not only as a delicious snack, but also as a gourmet addition to festive and everyday cuisine.
Among Lithuanians, melons are more popular than many other fruits and berries that we already love. According to the shopping chain “UntilVaidas Budrienė, head of communication, though it is a great refreshment on hot summer days among shoppers melons popular in all seasons.
“Melons travels to store shelves from sunny countries: Brazil, Italy or of Spain. Although they are usually eaten alone as a snack, customers also combine them with savory ingredients, such as hams or various cheeses,” says V. Budrienė.
Ir tasty and valuable
Melons are popular not only in Lithuania. They are especially popular in Japan and South Korea, where they are usually served instead of dessert at the end of dinner or lunch. Apparently, she is an Asian woman with glowing skin and a slim figurethey don’t just use the fruit for themselves.
Although most prized for their taste and delicious aroma, melons are rich in vitamins for beauty and well-being.
Regular consumption of melons improves the condition of the skin: they are rich in vitamin E, which helps neutralize the effects of sunburn. In addition, melons contain skin-rejuvenating antioxidants, vitamins C, B6 and K, potassium, magnesium, copper and folate. At the same time, this juicy fruit has absolutely no fat and is characterized by lower calories.
Melons are extremely usually long ikeep fresh. According to Jolanta Sabaitienė, an employee of the “Iki” fruit and vegetable department, an undamaged and uncut melon can be stored at room temperature for about a couple of days, and stored in the refrigerator, it is suitable for use even for 10-14 days.
Boldly combine melon with olive oil, lime, mint, basil, honey, cured ham (prosciutto), feta, mozzarella and other cheeses.
Melon and mozzarella Buddha bowl
Buddha bowl Buddha bowl) is a real refreshment for both the eyes and the stomach. The colorful and nutrient-dense bowl is filled with an abundance of vegetables, fruits, cheeses, nuts, fish and other feel-good ingredients.
You will need:
● 100 grams of melon (yellow, Cantaloupe, Piel De Sapo melons are suitable)
● Handfuls of fresh spinach
● Half an avocado
● Small-fruited cucumber
● Five cherry tomatoes
● 50 grams of mozzarella
● Sunflower sprouts (any sprouts you like are fine)
For the sauce:
● Black sesame seeds
● Half a teaspoon of honey
● Olive oil
● A pinch of lemon sulci
● Salt or dash of soy sauce to taste
● Favorite herbs
The cooking process is extremely simple: chop the melon and mozzarella into bite-sized pieces, the avocado and cucumber into slices, and cut the tomatoes in half. Mix the ingredients for the sauce. Place the spinach leaves in a bowl, line up all the chopped ingredients, sprinkle with the sauce and enjoy.
Salsa, otherwise known as finely chopped vegetable and fruit seasoning, is extremely popular in South America and the Mediterranean region. Juicy, colorful, exploding in the mouth with the most unexpected flavors, the condiment is usually served next to grilled meat, fish and seafood.
You will need:
● Quarter of a melon (all types are suitable)
● One green sweet pepper
● Red onion
● Two small-fruited cucumbers
● One tomato
● A teaspoon of apple cider vinegar or white wine vinegar
● Olive oil
● Salt to taste
● Herbs (basil, coriander are perfect)
Cut the melon and all the vegetables as finely as possible, put them in a bowl. If you don’t like the pungent smell of onions, soak the chopped onion in a mixture of water and vinegar for a few minutes before adding it to the salsa. In a separate bowl, mix vinegar, olive oil, salt, and herbs. Pour the resulting sauce over the chopped vegetables and melon. Salsa prepared in this way can be stored in the refrigerator for several days – it is even tastier the next day!
Cold melon soup
Lithuanians are proud of Šaltiboršči, Spaniards are gazpachobut both of them will almost certainly like the exotic variation of cold soup with melons.
You will need:
● Medium size Cantaloupe melon
● 4 medium-sized tomatoes
● 1 small cucumber
● Half a small red onion
● 3 cloves of garlic
● 2 tablespoons sherry vinegar
● 3 tablespoons of olive oil
● 1 teaspoon Tabasco sauce
● Salt and pepper to taste
Remove the melon seeds and skin, cut the flesh into cubes. Peel the skins from the tomatoes. Chop tomatoes, onion, cucumber. Place the melon, garlic cloves and vegetables in a blender and blend until almost smooth. Add the vinegar, oil, Tabasco sauce, salt and pepper there and beat a little more. Leave the cold soup to rest in the refrigerator for half an hour and enjoy. Cold melon soup stays fresh for several days in the refrigerator.