Tuesday 21 July 2015

Fruit salad of melon, olives, Teroldego wine jello and yogurt

15 minutes to prepare 1 hour to cool Serves 4



The fragrance and flavor of ripe melons is a supreme delight.
They include a wealth of tastes that make them fragrant and floral summer symbols: honeyed sweetness, a delicate - almost alcoholic - edge and a slightly musky note, too. All this, delivered in a silky pulp, makes melons alluring on their own, and fabulous partners to other ingredients, both sweet and salty.

You are indeed missing out on something glorious if you haven’t tried them in savory foods yet. Melon with ham may have become a bit of a cliché since its prime in 70s, but you will not be disappointed if you season slim peeled slices of melon with rosemary, lemon juice and EVO oil, and serve it with nutty Pecorino cheese, on top of a crispy bruschetta.

Today, I've combined melon fruit with black olives and yogurt, following Cucchiaio’s suggestion. The delicate, juicy flesh is pointed up by the strong flavor of olives and by the bitter taste of Teroldego red wine jello. The result is beautiful, captivating, irresistible. Ready?

Here are ingredients for the 4-serving recipe:

For the fruit salad

1 melon fruit
10 black olives
200 g yogurt

For the wine jello (to be prepared at least 1 hour before)

100 ml full-bodied red wine, such as Teroldego
1 gelatine sheet

  1. Prepare an ice-water bath and set aside
  2. Start preparing the Teroldego wine jello: pour 1/2 cup of water in a medium bowl and dunk the gelatine sheet in it. Let it soften about 5 minutes
  3. Pour Teroldego wine in a small saucepan and bring to a boil over medium heat. Wring out the gelatine sheet and add it to the wine. Slowly stir until gelatine melts into the hot wine
  4. Transfer the mixture into a small bowl and immerse it into the ice-water bath. Let it cool for about 5 minutes, then put it in the refrigerator for about 1 hour
  5. Clean the melon fruit and dice its pulp into 2-cm cubes
  6. Drain the olives from the liquid they are preserved in and cut them by half
  7. Take Teroldego wine jello and dice it into 1-cm cubes
  8. Place all the ingredients in a large bowl and gently mix to combine. Add the yogurt on top. Serve immediately or chill in the refrigerator for up to 4 hours before serving

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

If life gives you melons, you may be dyslexic.

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