Piel-de-sapo melon on cinnamon vanilla ricotta, with blueberries, pistachios, mint and honey
Piel de Sapo is a melon we’re seeing more and more of in the supermarket – for good reasons. It’s got a similar flavour profile to honeydew but is a bit more subtle. Piel de sapo might be labelled as a Santa Claus melon or a croc melon, that looks like a papaya or pawpaw, and picking a good one can be tough. Look for the ugliest one you can find – with a golden circle where the melon rested on the ground and cracks on the skin, indicating a higher sugar content.This dish is celebration food. It might seem simple on paper, but I guarantee if you follow the recipe, it will be an absolute delight.It’s like a deconstructed pavlova with next to no effort, the ricotta whips up into a meringue-like cloud and the mint adds an aromatic background, underscoring the sweeter flavours with a fresh plumpness. It’s so simple, and so impressive.The perfect dish for a champagne breakfast, a sweet summery brunch, or festive dessert. The ricotta can be prepared ahead, making this an easy entertainment option.
lets get
cooking
- 1 ripe piel de sapo melon
- 1 cup ricotta
- 1 tablespoon icing sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 cup fresh blueberries
- ¼ cup shelled unsalted pistachios, chopped
- Fresh mint leaves, for garnish
- Honey, for drizzling
- Slice the melon in half and remove the seeds. Cut into wedges, and then carefully remove the peel.
- In a small bowl, mix ricotta, ground cinnamon, icing sugar and vanilla extract until well combined.
- Spread the cinnamon-vanilla ricotta onto a serving platter. Arrange the melon wedges on top.
- Scatter blueberries over the melons and sprinkle with chopped pistachios.
- Garnish with fresh mint leaves for a burst of color and a refreshing flavor.
- Finally, drizzle a little honey over the top of the entire dish for extra sweetness.
Get some tips on choosing the perfect piel de sapo on the links below:
