I thought I'd take a more relaxed approach this week and have a look at Cantaloupe
You might notice that there's something a little different about this melon.
It has a number tattooed on its skin. If you read the tape that wraps round the melon, it directs you to the grower's website.
When you go to this page - go ahead and click this is an interactive post, type in this code number 09603433 in the appropriate spot and click ok.
Go ahead I'll wait.
A new page opens up giving you the Variety, what field it comes from and if you click the map you can see the field, it gives you picking and planting dates as well as analysis of the samples of the fruit.
I've never seen anything like that before so I'm quite impressed at the technology behind this and it's all been done to guarantee the best fruit.
Indeed, on tasting it proved to be a most delicious melon.
For such a special melon I thought that it would be just perfect to make that classic starter of Prosciutto e Melone.
Being in Italy, I can take advantage of the ridiculously large range of Prosciutto available and I've chosen to use a Prosciutto Dolce from Parma
Because this was a small melon, I've gotten away with cutting it in half and then into quarters to give me a good bite sized wedge of melon.
A slice of prosciutto is then simply wrapped around each wedge and placed upon the serving dish.
This is such a great way to start an evening accompanied by a glass of good Prosecco.