While you love melon, it is the drama: the one bought earlier this morning cannot be consumed, because it lacks maturity. Fortunately, a tip, easy to apply, can quickly make it more taste.
The melon, a fruit full of virtues
The melon, in particular the Charentais, is rich in water (almost 90 %), beta-carotene (provitamin A), vitamin C and potassium.
“It contributes to hydration and cell protection, while promoting good transit thanks to its fibers. Its glycemic index (IG) is high, around 65, which means that it quickly raises blood sugar. Although it is not very caloric, its sugar content (8 to 10 g/100 g) can accumulate when consumed in large quantities or associated with other fruit with high IG fruits”, says Julie Boët,, Dietitian-nutritionist.
Nevertheless, in people with diabetics or insulinressessing tendency, “Better to consume it in small portion, during a meal. It is also rich in FODMAP which can cause digestive disorders to sensitive people “, warns the expert.
Indeed, taken alone or at the end of the meal, especially after a rich dish, the melon can ferment in the stomach and cause bloating in some sensitive people. “”It is therefore often better tolerated as a starter, or integrated into a balanced cold dish “, reports the specialist.
How to choose a really tasty melon?
Some simple tips allow you to choose a sweet melon at will.
- Weight : “in equal size, prefer the heaviest – a sign of a good rate of sugar and juice “ ;
- Smell : “A sweet scent but not too heady at the base of the peduncle is often a guarantee of maturity “;
- Cracks around the peduncle: “This index shows that the fruit has detached ripe “;
- Well drawn “nets” network on the Skin: “an often reliable criterion for Charentais melons”;
- Origin : “Favor French melons (Charente, Cavaillon, Quercy) in the midst of season (June to September), because cooler and picked up at maturity “;
- Variety : “The yellow or green Charentais melons are the most fragrant. Avoid those with too pale flesh “.
Melon little mature: how to give it more taste?
Good news: the melon continues to mature even after being harvested.
“If your melon seems a little hard, let it ripen 1 to 2 days at room temperature, never in the fridge (the cold kills the aromas). Once ripe, you can refresh it for a few hours in the refrigerator before tasting. Cut, it must be consumed quickly because its richness in water makes it quickly alterable”, warns Julie Boët.
On a daily basis, a few tips enhance a little tasty melon:
- “Add a little lemon or fresh mint juice to wake up your aromas”;
- “Serve it with a pinch of fleur de sel or a little pepper: this stimulates the taste buds and gives the illusion of more sugar”;
- “In salty version, combine it with raw ham, feta or basil for an interesting contrast”.