Can't take credit for this incredibly simple trick that takes melon to a new level.
Chef/owner Tony Migliaccio at my beloved neighborhood Italian hang Noodle Pudding served me up a beautiful slab of melon for dessert one night. But it wasn't just melon. He zested an orange on top for a bit of bite and citrus.
I don't think I can eat melon again without a sprinkling of orange zest to take it up a notch.
This trick paid off big time when I decided to make melon and prosciutto. SO. DAMN. DELICIOUS.
I implore you to try this at home. You'll develop a whole new appreciation for a slice of melon at any time of day.
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