Hi... the question about Persian cooking, below, made me remember to share this method with you, which I just love. It is so simple, and really, really improves the flavor of melons, especially this time of year. And, you can do it the night before to serve at brunch, or dinner, etc, and it just gets better...
based on a recipe in a book from 1960, "In a Persian Kitchen" by Maideh Mazda.
Cut up a cantaloupe or honeydew or combination.
Add 1/3 cup sugar and the juice of a lemon (at least 2 tbsp), and a dash of salt (the recipe calls for 1/2 tsp). Stir and refrigerate. This will throw off a lot of juice from the melon, and the juice is delicious, and the melon gets almost velvety, and such a better flavor than just plain.
Note: the original recipe for
1 medium Persian melon or cantaloupe
2 ripe peaches
1/3 cup sugar
2 tbsp lemon juice
1/2 tsp salt
Mix and let them refrigerate a few hours, and 1/2 an hour before serving add
2 tbsp rose water and refrigerate until serving, when you will take crushed ice to sprinkle over the lovely little dishes of the fruit, just before you serve it.
It's pretty hard to get nice peaches where I live, so, I just do this method for melon, and I leave the rose water out for my usual batches of melon delight. I love the rose water flavor, but, many people don't.... so... enjoy!