“There is no simpler” summer-lunchtime pleasure than “toothsome wedges draped with fatty swatches of Parma ham”, said Ravinder Bhogal in the Financial Times. At barbeques, too, you can “plug the emerald-rinded posteriors of watermelons with an upturned bottle of vodka and let them soak it in”: they can “handle their booze”. And, of course, all melons can be “puréed with sugar syrup and frozen into refreshing granita”.But now people are venturing beyond melon’s sweetness, and using the fruit to unlock new levels to savoury dishes. Here are some of our favourites, from twists on classics to unlikely (but delicious!) pairings.
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