15 min

Melon Carpaccio

Name: Melon Carpaccio
Prep time: 15 min
Yield: 4
Cuisine: French
Ingredients: 1.00 (approx. 800 g) French Melons; 80.00 g, thinly sliced Bayonne Ham PGI; 60.00 g Rocket; 40.00 g Parmesan shavings; 30.00 ml Olive oil; 10.00 ml Lemon juice; Fleur de sel de Guérande sea salt PGI; Freshly ground black pepper

In partnership with Fruit and Veg from France

Melon Carpaccio is a light and refreshing summer dish made with thinly sliced melon. This simple recipe highlights the natural sweetness and fragrance of French melon at its seasonal best.

In France, melon is a true summer staple, particularly varieties such as Charentais melon, prized for its intensely fragrant flesh, vibrant orange colour and naturally sweet flavour. Grown across several regions of southern France, including Provence and the Southwest, French melons benefit from generous sunshine, which enhances their aroma and ripeness. Selecting a perfectly ripe melon is key to the success of this recipe, as it forms the heart of the dish.

Preparation time

15 min

Ingredients For

French Melons

1 (approx. 800 g) See the article
Bayonne Ham PGI

80 g, thinly sliced See the article
Rocket 60 g
Parmesan shavings 40 g
Olive oil 30 ml
Lemon juice 10 ml
Sauces & condiments

Fleur de sel de Guérande sea salt PGI

See the article
Freshly ground black pepper

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Preparation

Peel the Charentais melon, cut in half and remove the seeds. Cut the flesh into thin slices using a mandolin or a sharp knife.

Arrange the slices in a rosette on the plates, so that they overlap slightly. Gently scrunch the slices of Bayonne ham into light, delicate balls and place them attractively on the melon.

Whisk the olive oil with the lemon juice, season and drizzle over the carpaccio. Add the rocket, sprinkle with Parmesan shavings and finish with a pinch of Guérande sea salt and a twist of pepper.