When choosing a melon, first of all, it is necessary to pay attention to its appearance: there should be no dents, irregularities on the fruit, spots, gray or brown dots, which speak of the disease of the fetus. Also on melon should not be deep cracks. And if you spend your fingers on the peel or neatly a nail from yourself, then your fingers and the nail plate should remain clean. If not, the surface of the fruit is something covered. But if you crush the melon's fingernium, then we can easily get enough to the green subcutaneous layer. You can also sniff a few fruits and choose the most fragrant. Please note where miles are stored: they must lie in the shade. If you clap the palm on the melon (at the same time it should lie separately from the rest) and the sound will be deaf, then the fruit is ripe. If melon has a tail, it should be dry. You can still press the place where the flower was, the so-called melon spout. If this place is soft, the fruit is ripe, solid - the fruit is green, if the spout is too soft, deeply pushes - then the melon is surpassed.
Fried melon
Ingredients: Several pieces of melon without leather, cinnamon, honey.
Cooking method: Preheat the grill frying pan or the usual with a thick bottom and fry pieces of melons on it on both sides. To taste sprinkle with cinnamon and pour honey.
Finished sorbet decorate mint
Photo: pixabay.com/ru.
Sorbet of melon
Ingredients: 500 g melons, 5 tbsp. l. Sugar (or honey), 2 tbsp. l. lemon juice, 5 tbsp. l. water (you can take orange juice).
Cooking method: From sugar and water to weld syrup, cool. Melon clean from skin and seeds. Cut pieces. Beat pieces of melon blender in a puree, add syrup. And again, thoroughly beat, pour lemon juice. Mix. Mass pour out into the container and remove for an hour and a half in the freezer. Every 20 minutes sorbet to get and mix. Then remove it into the freezer for the night. Serve sorbet, decoring mint branches or pieces of fruit.