Melon and Blueberry Medley

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Melon and Blueberry Medley (Wendy Goodfriend)

"The secret of a great melon recipe is to get a ripe, sweet, juicy fruit, and that is not always easy. The stem end of the fruit should be fragrant and the other end a bit soft when pressed. Cavaillon and Charantais melons, two of my favorite varieties, are sometimes available at my market. Use whatever type your market offers, provided the melon is ripe." --Jacques Pépin

Recipe: Melon and Blueberry Medley

Serves 4

  • 1 ripe melon, such as Cavaillon, Charantais, or cantaloupe (2 1/4 to 2 1/2 pounds)
  • 1 cup blueberries
  • 1/3 cup pure maple syrup
  • 3 tablespoons fresh lemon juice
  • 4 fresh sage sprigs
  1. Peel the melon as you would an apple, removing any green flesh. Cut the melon crosswise in half and remove the seeds with a spoon. Cut 2 slices, or rings, about 3/4 inch thick from each melon half. (Save the rest of the melon for another use.)
  2. Combine the blueberries, maple syrup, and lemon juice in a bowl.
  3. At serving time, place a ring of melon on each of four plates. Fill the hollow centers with the blueberries and juice. Garnish each dessert with a sprig of sage. Serve.

Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Copyright © 2015 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.