OF ASIAN ORIGIN, melon loves hot weather and grows well in the Northeast region of Brazil. Among the varieties most easily found in the country are the honeydew (yellowish, slightly rough skin, with greenish white or beige pulp), the Canary melon (smooth yellow skin with white flesh), the Crenshaw (with smooth yellowish rind and orange pulp), and the cantaloupe (with light-green grayish, reticulated skin and salmon pulp). They can all be eaten fresh or used in smoothies, juices, mousses and ice creams. The texture and delicate aroma of the fruit allows it to be also used in savory dishes, to add a touch of sweetness to hors d’oeuvres, salads and risottos. For a long time, the Italian combination of ham and melon was ubiquitous in the Brazilian fine dining scene, but nowadays, it is not as common anymore.