Melon and Acacia Nectar

The season of melons call for a refreshing dessert that evokes summer and sunshine. In this simple dessert recipe by chef Mario d'Orio, juicy melons cook in juices and syrup made of acacia honey then invigorated with fresh mint. The dessert is almost effortless yet elegant as you set it on the lunch or dinner table. For this easy gourmet recipe, use overripe melons from Cavaillon, a town in Provence famous for its sweet melons.

Considered as the unofficial capital of French melons, the town of Cavaillon takes great pride in producing the best melons. A melon de Cavaillon has to pass through a stringent standard of density, appearance and sugar content. Because of this, only a minority of the overall melon harvest passes this test, which makes the melon de Cavaillon quite rare outside of France. In its place, use any sweet, ripe melon available to you. While its skin and aroma may be inviting, fruit vendors say the best way to determine the ripeness of a melon is through its weight. Ripe melons are heavier than unripe ones and have a sweet heady fragrance. For this dish, two kinds of melons are needed—an overripe melon for making the juice or sauce and another melon that is just the right ripeness to be sliced thinly and served in a plate. Acacia honey and lime are added into the melon juice. The reduced sauce is poured over the fresh melons.

While you can do with other specialty honeys, the chef uses the acacia honey in his recipe. It is a honey variety that comes from nectar gathered from the blossoms of the acacia tree. It has a very delicate vanilla or floral flavor with a light yellow, almost transparent color. It also has a high concentration of fructose and can remain in a liquid state for a long period without crystallizing. Garnish the melons with mint and serve with a bottle of Coteaux du Layon.

Ingredients

4 melons

1/2 lb. acacia honey

4 green lemons

1 bunch mint

1. Prepare the melons. Remove the center of a melon then juice it. Place the juice on a shallow pan and set it to boil.

2. Slice open a lemon and squeeze the juice out. Mince some of the peel and add it to the juice. After five minutes, halfway before the juice boils, pour some acacia honey and the lemon juice on it.

3. Take the other melon, remove the center then peel it. Cut into thin slices. Set it on a serving plate in a circular manner. Set aside in the refrigerator.

4. When the melon juice is reduced and unctuous, take it from the heat and put it into the refrigerator to cool.

5. Mince the mint leaves. Take the chilled melon juice and pour it over the sliced melons. Sprinkle with the minced mint leaves and garnish with whole mint leaves. Serve chilled.