Best 4 Melon Carpaccio Recipes

Welcome to the world of melon carpaccio, a delightful and refreshing dish that captures the essence of summer's bounty. This tantalizing appetizer or light lunch option showcases the sweet and juicy flavors of ripe melons, combined with a symphony of complementary ingredients. Whether you prefer the classic simplicity of melon and prosciutto or seek more adventurous combinations incorporating fresh herbs, tangy dressings, or savory accompaniments, our curated selection of recipes will guide you in crafting this culinary masterpiece.

Here are our top 4 tried and tested recipes!

MELON CARPACCIO WITH LIME

Melon Carpaccio with Lime image

Provided by Michael Laiskonis

Categories Dessert Low Cal Lime Melon Summer Healthy Low Cholesterol Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

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.

MELON CARPACCIO

Melon Carpaccio image

Time 20m

Yield Makes 6 first-course servings

Number Of Ingredients 7

Ingredients

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.

WATERMELON CARPACCIO WITH RICOTTA SALATA

Watermelon Carpaccio with Ricotta Salata image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Trim off the rind of a baby seedless watermelon, then slice as thin as possible. Arrange on a platter, overlapping slightly. Whisk 2 tablespoons each white wine vinegar and olive oil with 1/2 teaspoon honey and 1/2 minced red jalapeño; drizzle on the watermelon and sprinkle with flaky sea salt. Let sit 20 minutes. Top with shaved ricotta salata and fresh mint.

WATERMELON CARPACCIO

Watermelon Carpaccio image

Sweet watermelon shavings get a savory snap from ribbons of scallions and crisped prosciutto.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 5

Ingredients

6 thin slices prosciutto
1 baby watermelon (about 4 pounds)
2 scallions (green parts only)
Salt and pepper
2 tablespoons olive oil

Steps:

Preheat oven to 400 degrees. Bake prosciutto on a rack-lined rimmedbaking sheet until crisp, 6 to 7 minutes.Let cool; break each into 2 or 3 pieces.
Remove rind of watermelon. Slice half the watermelon1/4 inch thick; reserve remaining melonfor another use. Transfer to a largeplatter. Refrigerate until ready to use.
Slice scallions (green parts only) ona very sharp bias. Sprinkle watermelonwith salt and pepper. Drizzle with2 tablespoons olive oil; top with prosciuttoand scallions.

Tips:

Choose ripe and flavorful melons for the best results.
Use a sharp knife to thinly slice the melon, preferably a mandoline slicer for even slices.
Serve the melon carpaccio immediately after slicing to prevent it from oxidizing and losing its vibrant color.
For a refreshing appetizer, chill the melon slices before serving.
Garnish the melon carpaccio with fresh herbs, such as mint or basil, for an extra layer of flavor and visual appeal.
Experiment with different toppings and dressings to create unique flavor combinations.
For a savory twist, try topping the melon carpaccio with prosciutto, cured ham, or smoked salmon.
If you're feeling adventurous, try using different types of melons, such as honeydew or cantaloupe, for a variety of colors and flavors.

Conclusion:

Melon carpaccio is a versatile and refreshing dish that can be enjoyed as an appetizer, side dish, or even a light main course. With its simple preparation and endless variations, it's a perfect dish for any occasion. So next time you have a ripe melon on hand, give melon carpaccio a try and experience its delightful flavors and textures for yourself.