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).
- Cut the melon in half along its "equator." Scoop out the seeds.
- Add 2 tbsp. of rosé Pineau des Charentes. Refrigerate for 30 minutes before serving.
- Serve the half melon, very cold, on a bed of crushed ice.
Recipe: Les chemins du Pineau des Charentes
Collaboration: Comité départemental du tourisme de la Charente
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