Melon Carpaccio: Quick and Light Recipe (Summer Appetizer)
When the days get longer and the heat kicks in, the craving for fresh, light, and quick recipes becomes irresistible.
Forget the usual heavy appetizers and discover an ingenious idea that will make you fall in love: melon carpaccio.
It’s not just a simple dish but an unexpected flavor experience that combines the juicy sweetness of melon, the lively freshness of mint, and a bold hint of black pepper.
This recipe is not only delicious but also a real boon for your well-being.
Melon, rich in water and vitamins, is the perfect ingredient to refresh the palate and hydrate the body. The secret to a “wow” result?
Pair it with simple yet distinctive ingredients. A drizzle of quality extra virgin olive oil, a generous grind of black pepper, and a sprinkle of toasted pistachios will create a perfect balance that will amaze you.
Often thought of as a simple end-of-meal fruit, this preparation elevates it to a true star, transforming it into an elegant and refined appetizer.
The beauty of this recipe is that it takes less than ten minutes to prepare and requires no cooking.
It’s the perfect idea to start a summer dinner, for a tasty aperitif, or for a lunch break that will give you a moment of pure pleasure. Follow me step by step and discover how to prepare this carpaccio that will leave you speechless!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 44.19 (Kcal)
- Carbohydrates 4.70 (g) of which sugars 4.04 (g)
- Proteins 0.70 (g)
- Fat 2.91 (g) of which saturated 0.42 (g)of which unsaturated 0.43 (g)
- Fibers 0.70 (g)
- Sodium 206.25 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients (for 2 people)
- 1/2 melon (preferably netted or cantaloupe)
- 1 drizzle extra virgin olive oil
- 1 pinch pepper
- as needed salt
- A few salted toasted pistachios
- leaves mint (for decoration)
Tools
- Kitchen Scale
- Cutting Board
- Mandoline
- Small Bowl
MELON CARPACCIO RECIPE
Start by cutting the melon in half. Use a spoon to remove all the seeds and internal filaments. Peel the melon and cut it into very thin slices. You can use a sharp knife, a peeler to get ultra-thin ribbons, or a mandoline for a uniform result.
For a more intense flavor, you can lightly toast the pistachios in a pan for a couple of minutes. Once cooled, shell them and coarsely chop with a knife or in a mortar. It’s important they’re not reduced to powder but remain crunchy pieces.
Arrange the thin slices of melon neatly on a serving plate. Sprinkle the melon with a pinch of salt and a generous grind of fresh black pepper. Drizzle everything with a thread of extra virgin olive oil.
Finish the dish by sprinkling the chopped pistachios evenly. Decorate with a few fresh mint leaves, which will enhance the sweetness of the melon with their aroma. Serve the appetizer immediately, well chilled.
Notes on Ingredients and Substitutions
Melon: Choose a ripe but firm melon so that the slices hold their shape. Netted or cantaloupe melons are ideal varieties for this recipe.
Pistachios: For an extra burst of flavor, you can use salted pistachios (in this case, reduce the amount of salt) or substitute them with toasted almonds or hazelnuts.
Pepper: Freshly ground black pepper makes a difference. If you don’t like it, you can use pink pepper, which is milder and more aromatic.
Storage
This dish is meant to be served and enjoyed immediately to appreciate the freshness and crunchiness of the ingredients. If you need to prepare it in advance, you can slice the melon and store the slices in the fridge covered with plastic wrap for a couple of hours. Dress it just before serving.
Alternatives and Variations
With Prosciutto Crudo: For a salty and more classic variant, arrange thin slices of prosciutto crudo between the melon slices.
Melon and Cucumber: For an even more refreshing carpaccio, alternate melon slices with thin cucumber slices, seasoning everything with a bit of lime juice.
With Cheese: Add cubes of feta or burrata for a creamy and savory touch that pairs perfectly with the sweetness of the melon.
Use and Pairings
Melon carpaccio is the perfect appetizer for a summer dinner. Its freshness and lightness prepare the palate for a first or second course. It pairs splendidly with a fresh and not too structured white wine, like a Sauvignon or Vermentino.
Why Eat Melon First?
Folk medicine and nutritional tradition suggest consuming melon (and fruit in general) away from meals or as an appetizer. This is because melon is rich in sugars and water. If eaten after a heavy meal, it can slow down digestion and cause fermentation. However, if enjoyed first, it is digested quickly, provides fluids and vitamins, and prepares your digestive system for the rest of the dinner in a light and healthy way.
FAQ (Questions and Answers)
1. Can I prepare the carpaccio in advance?
It’s best to slice and dress the melon just before serving to prevent it from losing its crunchiness and releasing too much water.
2. Which type of melon is best?
Orange-fleshed melons, like netted or cantaloupe, are perfect for this recipe because they are sweet, fragrant, and maintain a firm texture that allows for thin slices without breaking.
3. Can I substitute pistachios?
Yes, you can use toasted and coarsely chopped almonds or hazelnuts. A few toasted pumpkin seeds can also be a great alternative for a touch of crunch.
