Best Melon Carpaccio Recipes

Melon Carpaccio image

Time 20m

Yield Makes 6 first-course servings

Number Of Ingredients 7

1 (3-lb) cantaloupe, halved lengthwise and seeded
1 1/2 teaspoons fresh lime juice
1 tablespoon extra-virgin olive oil
60 small fresh tarragon leaves
Coarse sea salt (lightly crushed if grains are large) to taste
6 thin lime wedges
a Y-shaped vegetable peeler

Steps:

Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of a melon wedge with vegetable peeler (first slice may be irregular), stopping when you get close to rind. Arrange slices, overlapping slightly, on 1 plate. Repeat with remaining cantaloupe, putting slices from each wedge on a separate plate.
Drizzle each serving with 1/4 teaspoon lime juice and 1/2 teaspoon oil, then scatter 10 tarragon leaves on top. Season with sea salt and pepper and serve with lime wedges.

Melon Carpaccio with Lime image

Provided by Michael Laiskonis

Yield Makes 6 servings

Number Of Ingredients 8

1/2 cup sugar
4 sprigs mint plus small leaves for garnish
1/2 teaspoon thinly sliced fresh red chile (such as jalapeño or Fresno)
1/2 vanilla bean, split lengthwise
1/2 cup fresh lime juice
1/2 5-pounds melon (such as honeydew), peeled, halved, seeded, cut crosswise into 1/4" slices
Coconut, mango, or lemon sorbet (optional)
1/2 teaspoon lime zest

Steps:

Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chile. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.
Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. DO AHEAD: Syrup can be made 1 week ahead. Keep chilled.
Arrange melon slices in a 13x9x2" glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld.
Divide melon slices among plates, overlapping them decoratively. Pour remaining syrup in dish into a small pitcher. DO AHEAD: Melon carpaccio can be made up to 5 hours ahead. Cover and chill melon and remaining syrup separately.
Drizzle some of syrup over melon. Place a scoop of sorbet in center of each plate, if using; garnish with mint leaves and lime zest.