There are few things in life better than eating fresh, ripe fruit by the sea. However, when you also have a Coastal Cocktail And fresh caught Dinner in your evening lineup, you may have just reached the pinnacle. in his new book take interest, rebekah pepperer Shares this simple cantaloupe recipe—and we dare say it’s the perfect way to end a summer meal.
With the name meaning “blessed among the melons”, the recipe for peplar is taken from a Spanish proverb, “Bendito entre las mujeres” or “blessed among the women”. This appetizer is a far cry from your serving of fresh fruit – sprinkled with a touch of salt and sweet chilled white wine; This is one of those recipes that inspires anyone to remember – the simplest things are often the best.
Materials you will need
Peppler’s recipe keeps things easy and breezy—leaving more time for sun and sand.
Charentais Watermelon: A variety of the French cantaloupe, Charentais melon is distinctive in flavor and slightly more intense in aroma than the melon we know and love. However, if you can only get your hands on one cantaloupe, feel free to add it in.
Sweet White Wine: Muscat de Baume-de-Venice or Sauternes peppercorns are preferred, but whatever you have will work.
Flaky Sea Salt: Fruit brushed with a little salt is a great understated summer snack.
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Description
Literally “blessed among the melons,” this recipe’s title is inspired by a Spanish proverb, “bendito entre las mujeres” or “blessed among the women.”
- 1 Ripe Charentais watermelon (or other orange-fleshed variety), cooled
- 2 ounce [60 ml] Sweet white wine such as Muscat de Baume-de-Venice or Sauternes, chilled
- flaky sea salt
- Cut the melon in half crosswise. Take out the seeds and throw them away. Pour 1 ounce wine into each half, sprinkle salt around the edges, and serve.
boozy-melon-might-just-be-the-most-brilliant-way-to-end-a-summer-meal
