Of monks and melons
The story goes that the tradition of serving Port wine in the hollowed-out cavity of a summer melon was first started by Spanish monks who would fill local piel de sapo melons, likely grown in the monastery garden, with equally local Port from the monastery cellar. The aperitif was likely enjoyed in the cool shade of the garden before the evening meal. Melons were considered a symbol of earthly delights by the monks. And how fitting that something with such a rough and arguably ugly exterior would yield one of earth’s most delicious treats. A geode of the garden – rocky on the outside, a treasure within. Continue reading “Melon au Lillet”
