Charentais melons have been proudly showing up in local supermarkets over the last few weeks. These petit melons have a diameter of about 4 1/2 inches. They have smooth greenish-tan rind with lengthwise darker-green streaks. The deep orange flesh is juicy with a complex sweet flavor and a lovely floral nose.
During the hot weather months in France, Charentais melons are frequently served chilled, halved (and seeded) with the cavity filled with chilled late-harvest wine, or Sauterne. Fortified wines are delicious, too, such as Tawny Port or Marsala.
Start by cutting a small slice off the bottom of the halved Charentais so that the melon sits on the plate without rocking; remove seeds and fibers. Thoroughly chill the prepped halves. Place cut-side up on chilled plates.
As a first course, pour (2/3-full) chilled late-harvest wine or Sauterne in the cavity and serve. As a dessert, pour (2/3 full) Marsala or Tawny Port into the cavity and serve with fresh berries and a crisp cookie on the side.
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
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Charentais melons are delicious filled with wine — here’s how to do it - OCRegister
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