Diana Henry's refreshing summer melon recipes
telegraph.co.ukheatwave I didn’t only refuse to cook, there wasn’t much I wanted to eat either. Only tomatoes, nectarines, cucumber and melons were on the menu.
I’m fond of melons but in 40 degrees they’re a miracle, a thirst quencher, chilled nectar of the gods. In fact, they taste better in the heat than at any other time.
When I’ve halved a melon and scooped out the seeds I attack it with a spoon, closing my eyes as the taste fills my mouth. It needs minimal preparation and no accompaniment.Most fruits are better when they’re not fridge cold – and you should ripen melons on a warm windowsill – but I don’t care if its flavour is slightly muted, I want the juice to be cold.
As you eat the flesh the juice gathers in the hollow where the seeds were, so you stop eating the melon momentarily and drink it instead.You do need to find good ripe melons.
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