Melon

The young shoots of the melon plant, grown and delivered live in a pot. Small, delicate, and incredibly aromatic, a single leaf concentrates a fresh, green expression of the melon universe. The flavour is subtly sweet and fruity, with a green, herbaceous dimension that makes it far more versatile than it might seem, and the texture is delicate and slightly velvety. Wherever melon works, Micro Melon works too: with cured ham and other cured meats, with fresh cheeses, burrata or mozzarella, with raw fish, seafood, ceviches, and tartares, with prawns, crab, or scallops, with citrus fruits such as lime, lemon, or grapefruit, with mint, basil, and other fresh herbs, with cucumber, tomato, and more vegetal preparations, with berries, peach, fig, or other summer fruits, and naturally in desserts where melon would already have a place. It should always be used raw, as a final touch to the dish, and should not be cooked, in order to preserve the delicacy of the leaves, the texture, and the aromatic profile.