Cantaloupe salad

Name: Cantaloupe salad
Ingredients: 1/2 melon (approx. 1 kg); 5 tablespoons brown sugar; 4 tablespoons cognac

Dessert - Cantaloupe salad by Gratiana M. - Recipia

Cantaloupe salad with brown sugar and cognac is served cold, with a thin syrup gathered in the bowl. The pieces are easy to scoop up, and the juice mingles with the aroma of cognac and tastes sweeter once chilled. I eat it plain, without adding whipped cream. Preparation: 15 minutes. Cooking: 0 minutes. Resting: 30 minutes. Total time: 45 minutes. Serves: 4. Approximately 180 kcal and 2 g protein per serving.

Ingredients

1/2 melon (approx. 1 kg)
5 tablespoons brown sugar
4 tablespoons cognac

Preparation

1. Peel the melon and cut the flesh into roughly 2 cm cubes, taking 15 minutes. 2. Put the cubes in a bowl, add 5 tablespoons brown sugar and 4 tablespoons cognac, then gently mix until the pieces are coated in juice. 3. Cover the bowl and chill the salad for 30 minutes. Serve cold.

Notes

For an alcohol-free version, replace the cognac with 4 tablespoons apple juice. Covered, the salad keeps in the fridge for up to 3 days, but the cubes gradually soften and release more juice. Choose a melon that feels heavy for its size, with unbroken skin and a sweet fragrance near the stem; when cut, the flesh should be firm, not mealy. If the melon is very soft, cut larger pieces and gently turn them in the sugar without crushing them. The cognac is added as is, so its flavor is still noticeable after chilling. You can serve a scoop of ice cream alongside it.