French Cooking: Melons

Melons probably originated somewhere in the Middle East. Hieroglyphics dated to 2400 B.C. show that the Egyptians grew and ate melon. It was the Romans who brought melons to Italy and then on to France and the rest of Europe.  Melons did not exist in the New World until the Europeans imported them. Melons should be bought for their heavy size.  Look out for cracks or spots!!  Not good.  Shake the melon—if you can hear the seeds rattling do not buy it because it is overripe. Always rinse the melons with cool water before cutting in order to remove any sand or grit.  I am offering two popular French melon recipes.  The first is classic:  sliced melon with Parma ham.  This is served as an appetizer.  The second is served as a dessert and is melon with Port wine.  Either way—melons are excellent and low calorie.  Take advantage of them now!! Melons au PortoMelons with port wineFor 4 personsNo cooking time 1 melon (honeydew or cantaloupe)¼ cup port wine Cut the melon in slices. Or if you wish to be creative, use a spoon and make balls.  Add the port and let marinate for one hour.  You can serve the melon in the empty melons shells or on a decorative plate. Also can be garnished with raspberries or strawberries. Melon avec jambon de ParmeMelon with Parma hamFor 3 personsNo cooking time 1 large melon (honeydew or cantaloupe)6 thin slices of Parma hamjuice of one lemonblack pepper, to taste Cut the melon in six thin slices. Scoop out the seeds and cut the skin away. Place one piece of the melon on each slice of ham and wrap the ham neatly over the melon.  Sprinkle the melon and ham with the lemon juice and pepper just before serving. Et voilà! —