“Melons have not been new to Lithuanians for a long time, and if before customers bought these fruits more often on various occasions, we notice that now melons are included in the customer’s daily basket as well.” However, sweet melons are not the only fruits from hot countries that customers like. Lithuania is also interested in mangoes, autumn favorite figs, kiwis and other things”, said Vaida Budrienė, head of communication of shopping network “Iki”, in the report.
More than 40 species
According to Jolanta Sabaitienė, an employee of the fruit and vegetable department of the shopping chain, there are 40 types of melons in the world.
“The birthplace of melons is Africa and the exotic valleys of Southwest Asia. Historical sources say that they have been cultivated by the ancient Egyptians. These fruits are especially common in Iran and India. From those areas, they came to Europe. and it is the favorite snack of Europeans”, said J. Sabaitienė.
It is important to include melon in your daily diet, regardless of its type. Melon consists of about 92 percent water, therefore, tasting this fruit reduces thirst and maintains a normal amount of fluid in the body. In addition, after eating at least a couple of bowls of this fruit every day, the body will absorb a lot of vitamins A, C, E, minerals that improve skin condition, vision and strengthen immunity.
Marinated, toasted bread
Pickling is a great way to prepare not only vegetables, but also fruits for a longer period of time. It may sound a little surprising, but melons are also good for pickling. In addition, it is very easy to pickle melon at home. Just 5 ingredients: vinegar, salt, red pepper flakes, basil leaves and water.
“Peel the melon, cut it into cubes and put it in a 1 liter jar. In a separate pot, mix vinegar, water, add salt and red pepper flakes. Bring this mixture to a boil and heat for a few minutes. Pour the resulting marinade on the melon, add basil leaves Wait for the melon to cool down, cover it tightly and leave it for a few days in the fridge”, says J. Sabaitienė.
A popular way to use melons is to make a fresh salad that can be eaten on its own or served as a side dish to meat or fish dishes. It is very easy to improvise when making a salad with melon. You can use melon, blueberries, feta cheese, fresh basil, mint leaves, olive oil, your favorite spices.
Many of you have tasted banana bread, but have you tried making it from melon? You will prepare this dish in no time – only 15 minutes to prepare and one hour to bake. Melon bread can be eaten alone, it is also delicious baked in a dry pan and served with ice cream.
You will need:
0.5 kg grated melon (without skin)
3 cups of flour
1 3/4 century sh. ground cinnamon
1 1/2 centuries sh. salt
1st century sh. ground ginger
1st century sh. of soda
1st century sh. baking powder
2 cups of sugar
3 pcs. egg
1 cup vegetable oil
2nd century sh. vanilla extract
Preheat the oven to 180 degrees. Lubricate the baking form with butter. In a medium bowl, whisk together the flour, cinnamon, salt, ginger, baking soda, and baking powder. In the bowl of an electric mixer, beat the sugar, eggs, oil and vanilla. Add grated melon. Add the dry ingredients to the wet mixture and mix well. Pour the batter into the pan and bake for about 1 hour, until the surface is smooth and brown. Serve until the bread rises slightly. It also goes well with ice cream. Delicious!
Salad with melon and cured prosciutto ham
You will need:
100 g mozzarella cheese balls
80 g of cured prosciutto ham
¼ cup chopped fresh mint
0.5 kg melon
2 v. sh. olive oil
2 v. sh. lemon juice
1st century sh. liquid honey
Wash the melon, peel it and cut it into small bite-sized cubes. Place on a plate. Top with mozzarella cheese balls and slices of prosciutto. Sprinkle fresh mint on top. Prepare the sauce. Mix olive oil, lemon juice and a tablespoon of liquid honey in a small bowl. Mix everything and pour the sauce on the salad.
Cold melon soup
You will need:
1 large melon
2 v. sh. olive oil
½ century sh. salt
1st century sh. grated lemon peel
1 year sh. balsamic vinegar
Preheat the oven to 200 degrees. Wash and peel the melon, cut it in half, remove the seeds, cut it into small pieces and put it on a baking sheet lined with baking paper. Bake for about 15-20 minutes until the fruit is soft and starting to brown. Transfer the melon to a large bowl and puree until smooth. Add olive oil to the same bowl, add salt. Mix everything. Place in the refrigerator and keep until the soup cools. When serving, sprinkle with lemon zest and drizzle with balsamic vinegar. Delicious!
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