Walking down the center aisle of a farmers market this time of year is like walking through a candy store. Sure there are berries and stone fruit enticing us at every turn. But peaches, plums, and saskatoons alone aren’t responsible for the intoxicatingly sweet fragrance. Summer melons are hitting their peak where I live and the aromas are incomparable – oozing honey – filling my summer mornings with the sweetest whiff of wonderful.
However, before you run right out to the Piggly Wiggly and pick up one of those green bowling balls that pass for watermelons or get lured in by the dirt cheap, mealy muskmelons that pretend to be cantaloupes let me tell you something. There are melons out there that taste sweeter than pineapple, mango, and saskatoons (combined). They come in odd shapes and can be covered in ugly warts or splashed with funny freckles. These are the heirloom melons and you might even pass them right by (wondering all the while just where the sweet aroma of honeysuckle is coming from).
Zatta Melons
Heirloom melons aren’t as rare as you think. Oftentimes they’ve been lovingly tended by generations of growers whose immigrant ancestors brought the seeds with them when they moved to the New World. One such melon (and its intoxicating fragrance) is called Zatta Melon. It’s a muskmelon that dates from at least the early 1600s when it was illustrated in still-life paintings. Today it remains a traditional variety of Italy, where it’s called “Brutto ma Buono” (ugly but good).
The flavor of these orange-fleshed Zatta Melons is very sweet and rich and deserves some special attention. I’ve chosen a salad with the peppery bite of watercress – which contrasts nicely with the Zatta Melons that I’ve cleverly used as salad bowls. Grape tomatoes and red onion add complexity and crisp bits of baked prosciutto “chips” add crunch while celebrating the classic combination of prosciutto and melon. GREG
Ingredients
- 4 slice very thin prosciutto
- 2 small, orange fleshed melons (such as Zatta, Charentais, or extra small cantaloupe)
- 8 ounce fresh watercress leaves (washed and well dried, tough stems removed)
- ½ red onion (peeled and thinly sliced)
- ½ cup grape or cherry tomatoes (halved)
- simple, mild flavored vinaigrette (choose your favorite)
- salt and pepper (for seasoning)
Directions
Place oven rack in center position then preheat oven to 325 degrees F. Arrange prosciutto slices in a single layer, not touching, on a wire rack set over a baking sheet. Bake until crisp, about 20 minutes. Let cool then coarsely chop into bite sized chunks; set aside.
Halve melons and scoop out and discard seeds; set aside to use as salad bowls.
In a medium bowl toss watercress, onion, tomatoes and prosciutto with 3 tablespoon vinaigrette. Season with salt and pepper; toss again.
Divide salad between melon bowls. Serve immediately
Zatta Melons
Very creative idea for a salad bowl! I’ll be on the lookout for Zattas at the 99 Cent Store. 😉
What a fantastic lunch! Your pictures are gorgeous and so creative 😉
Such a pretty presentation.
Wish I had this for lunch today!
Currently on the lookout for Zatta melons! Your description is making me relentless in finding these gems. The salad idea in the melon is brilliant. But your recipes are always like that, aren’t they. 🙂
I become melon obsessed in the summertime. This is such a beautiful recipe — love the colors and flavors!
I love the idea of a salad that gives you the sweetest dessert when you are done! I have never seen at Zatta Melone (even in Italy) — but we did once get a Fiat to rent that the agent described as “Brutta, ma buona…” And it was the ugliest car ever, but so comfy!
Okay, the Philly boy in my came out today when I saw “Zatta melon.” That is exactly how we said it. “um, ‘zatta melon you got there?”
Okay, yes, the Philly boy came out years ago… but you know what I meant.
Greg, this is soooo beautiful! If I only had a zatta melon on hand, *this* would be my lunch! I’ll be on the lookout.
Oh my! I have to find them!
I’m not sure I’ve ever even seen a zatta melon before, let alone eaten one! Definitely going to keep an eye out at the farmer’s market in the future. This salad sounds like a great match with fresh melon!
I haver seen a Zatta melon but I bought a very tasty and sweet greenish looking melon at our local farmers market last week. No comparison to the one I bought in the store. I love the presentation of this recipe and the roasted prosciutto .