Taste and atmosphere
About
A sweet and highly aromatic charentais melon specific to the Cavaillon region in Vaucluse. It is a major culinary symbol celebrated during the summer months.
Flavors, dishes and restaurants
Cuisine
As a crown jewel of Vaucluse gastronomy, the Cavaillon melon thrives under the Provencal sun, developing a high sugar content. It is typically enjoyed fresh or paired with local cured meats and sweet wines as a classic appetizer.
Ingredients
- 1 ripe Cavaillon melon
- 4 slices of local cured ham
- 2 tablespoons of sweet Provençal wine
- Fresh mint leaves
- Crushed ice (for serving)
Preparation
- Cut the melon in half and remove the seeds carefully.
- Drizzle a small amount of sweet wine into the hollow centers.
- Arrange the cured ham slices neatly alongside the melon slices.
- Garnish with fresh mint leaves and serve chilled.
Practical notes before you go
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