Although desserts are one of the most popular dishes with melon, this fruit is also perfect for fresh salads or cold soups, so culinary experts invite you to try a summer and refreshing Spanish gazpacho soup from this fruit at home and advise how to choose a dessert. melon in the store and where to store it after bringing it home.
Melon is a low-calorie fruit
According to Rimi’s health nutrition consultant, nutritionist Dr. E. Gavelienės, melon contains minerals and vitamins necessary for the human body. But most importantly, melon is low in calories, so you can safely enrich everyone’s diet with this fruit.
“Melons contain iron, magnesium, sodium and a little potassium, as well as B vitamins, C and A. In addition, this fruit is very low in calories: 100 grams of melon contains only 30 calories. Melons also have a relatively high glycemic index, which means they are digested quickly and raise blood sugar (glucose) levels quickly.
True, combining melons with other products can slow down the rise in sugar levels. It is good to serve melons with cheese or ham,” says E. Gavelienje.
Although a nutritionist warns that melons should be consumed moderately by those with diabetes or those who control their appetite, in the summer season these fruits can perfectly revive and maintain the necessary fluid balance in the body: “Melons, like watermelons, are good for the human body for hydration, so they are good for the hot summer perfect for enjoying on the day. Melons perfectly enrich the daily diet, so they should be used to diversify the fruit menu.
Popular throughout the year
According to Rimi product manager Ruta Genien, melons rule the year in supermarkets.
In the summer season, melons come to Lithuania from southern Europe (Spain, Italy, Greece) and Asia, and after the end of summer – from South America. However, melons are most popular during the summer when consumers are looking for sweet and refreshing products.
“Most of the different types of melons are available during the summer, so we can offer customers different and unusual flavors.” For example, small melons of the type “Limelon” are especially sweet and aromatic, so they are ideal for flavoring various desserts or breakfast porridges. At that time, a less sweet type of melon – “Honey Dew” – is suitable for preparing salads or various cocktails.
Another unique type of melon is the cantaloupe. “This melon is often used in light dishes with cheese or ham, because it is not too watery, keeps its shape well, and has rich and light-colored flesh,” says R. Genienye.
When buying melon products, the manager recommends paying attention to their color, appearance and aroma.
“A ripe and sweet melon should have a bright and pleasant aroma (you will feel it more strongly in the cut fruit, and slightly weaker in the skin). The melon must be intact, and depending on its type, the color of both the outside and the flesh can be light yellow or brown to green.
If you buy a yellow melon, its skin should be deep yellow or brown. In this case, the green color of the peel is a signal that the melon is not yet ripe. The top of the melon (where the ring is located, not the side of the tail) should be a little soft when pressed with your thumb – this fruit is the sweetest,” advises R. Genienier.
He adds that melons should be kept cooler at home: “In hot weather, I don’t recommend leaving melons at room temperature for long periods of time because if they warm up, they can start to ferment.” After cutting the melon, do not forget to remove all the seeds from it, then wrap the fruit in film or cut it into pieces, put it in a box and store it in the refrigerator. In this way, melons stay fresh for a long time and can be used in various dishes.”
Culinary experts invite you to try new recipes and make fresh and summer soup with melon at home.
Spanish gazpacho soup with melon and shrimp
You will need:
- 500 g of tomatoes (preferably yellow, because the color of the soup will be more beautiful);
- 0.5 pcs. Melon Melon;
- 0.5 pcs. ordinary yellow melon;
- 1 piece. yellow sweet pepper;
- 0.25 pieces of hot pepper;
- 1.5 tablespoons of lemon juice;
- 100 g of tail tiger prawns;
- 1 tablespoon of oil;
- 1 piece. garlic;
- salt and pepper to taste.
For decoration and garnish you will need:
- 20 g of almonds;
- 3 pcs. mint leaves;
- 0.5 pcs. French baguette;
- 2 tablespoons extra virgin olive or pumpkin oil.
Prepare the ingredients.
Peel, core and quarter the tomatoes. Remove most of the seeds.
Peel and chop the melons.
Chop sweet and hot peppers.
Then blend the soup ingredients with an electric mixer until smooth. Season with salt.
Cook the shrimp. Add oil to a pan and fry chopped garlic (1 clove) briefly. Then add the thawed boiled prawns and fry for ~1 minute. Sprinkle with salt and pepper.
In a dry, hot pan, toast the almond slices until they change color.
Pour the soup into plates.
Arrange the shrimp, slivered almonds and chopped greens neatly on top. Drizzle with oil. Serve with a French baguette.
Tip: You can season the shrimp soup with blue cheese instead. If you want the soup sweeter, use more cantaloupe or sweeten the dish with a spoonful of honey.