Preparation time: A few minutes
Chilling time: 30 minutes
Cooking time: None
 

Picked from June to September, melon is at its best in July and August. Picked early in the morning, it arrives at the market still covered with dew, a refreshing and thirst-quenching temptation.

It can be served as a first course (on its own or with dried ham), or as a dessert (alone or with other fruits).

1. Cut the melon in half along its "equator." Scoop out the seeds.
2. Add 2 tbsp. of rosé Pineau des Charentes. Refrigerate for 30 minutes before serving. 
3. Serve the half melon, very cold, on a bed of crushed ice.