- 2 peaches
- ½ melon
- 4 apricots
- 4 plums
- 7 oz sugar
- 2 tablespoons Marsala wine , or Port
Wash and peal the fruit, then cut it into ½ inch cubes. Place in a bowl and cover with Marsala or Port and half the sugar. Stir and let marinate for about ten minutes.
Once the fruit has marinated, take one cube of fruit at a time and skewer it. Alternate the fruit as you wish, forming fruit skewers. Roll the skewers in the remaining sugar and then cook them on the grill or under a broiler for a couple of minutes or until the sugar has caramelized.
Serve cold or at room temperature.
Where melons originally come from remains a mystery: they may come from Western Asia or Africa, but there is no information on the melon plant prior to when it first began to be cultivated by humans. What we do know for certain is that back then, melons were the size of modern-day oranges. In the Middle East, people would dry melons or roast their seeds to eat like peanuts. In the West, both Greeks and Romans ate melons as well. Even Apicius, the most important Roman chef, wrote about the melons that were imported from Asia and suggested that they be served fresh with a sweet and sour sauce.
With the fall of the Roman Empire, however, melons disappeared from European tables. The didn’t reappear until the 9th century when Charlemagne ordered for them to be cultivated in the gardens of his court, importing them from Spain where they had been introduced by the Arabs. At the end of the Middle Ages, during the 16th century, melons began to spread across the rest of Europe, especially Italy, where larger melons were selected, arriving at the ones on the market today.
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