Cantaloupe is ready for its annual debut, and this year, these sweet and savory preparations depart from the classics, pairing sorbet with pepper and substituting the fruit for tomatoes in a caprese salad.
At fruit stands in Italy, service is concierge-level. The seller does the inspection and selection for you—he’ll ask when you’re eating and choose the melon that’s perfectly ripe for your needs. This side of the Atlantic, it’s often up to you. A ripe one will be fragrant and soft when you push on the bottom where the blossom was.
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