Fresh fruits | Melons - Watermelons

The sunny, thirst-quenching addition to your menus! The yellow melon, also known as the Canary melon, is a fruit of excellent market quality, particularly prized by chefs and caterers for its consistency and superb shelf life. Recognisable by its smooth, bright yellow skin, it has a creamy white to greenish flesh that is incredibly juicy, crisp and subtly sweet. It is the ideal product to bring colour and freshness to tables throughout the season. Professional uses, preparation and storage: ► Culinary applications: The yellow melon shines for its versatility in cold dishes and catering. Its firm, crisp texture makes it the perfect candidate for cutting into uniform balls (using a melon baller), thin slices or cubes for visually striking fruit salads and vegetable arrangements. As a classic starter or in the form of pintxos, it pairs beautifully with fine charcuterie, such as dry-cured Parma ham or matured speck. Blended raw and seasoned with a pinch of Espelette pepper, fresh mint or basil, it transforms into an original and refreshing chilled gazpacho for summer appetisers. In mixology, its high juice content is highly prized for creating cocktails, mocktails or seasonal fruit soups. ► Storage: Unlike other more delicate varieties, the yellow melon has excellent post-harvest shelf life thanks to its thick rind. Before cutting, it is best stored in a cool, dry place to preserve its flavours. Once cut, it should be covered with cling film and kept in a positive-temperature cold store. This shipment can be found directly at our Fruit and Vegetable Workshop at Le Delas in the Rungis International Market.

A visually stunning and refreshing centerpiece for catering or daily menus. This whole watermelon is the perfect summer fruit to quench your guests' thirst and add a splash of color to their tables. Carefully selected for its freshness and optimal ripeness, its ridged rind conceals a vibrant red flesh that is crisp, juicy, and delicately sweet. With its generous size, this premium fruit is particularly popular with caterers, buffet managers, and event caterers. It offers exceptional yield and efficiently meets the needs of high-volume services throughout the summer season. Professional uses, preparation, and storage: ► Culinary applications: With its vibrant color and ultra-fresh profile, watermelon lends itself to a multitude of culinary interpretations. At buffets or receptions, it's the centerpiece of giant fruit salads, presented in neat cubes, balls, or even carved directly from its rind for a spectacular visual effect. As a contemporary appetizer, it creates a modern and highly sought-after combination when paired with feta cubes, black olives, olive oil, and fresh basil or mint. Bistronomic chefs will also appreciate using it quickly seared on the grill or pan-fried to accompany goat cheese or duck. Finally, its exceptional juiciness makes it ideal for mixology, perfect for creating chilled gazpachos, fruit soups, smoothies, or signature summer cocktails. ► Preparation: With its generous size, the watermelon optimizes preparation time in the kitchen: a single piece can be used to plate a large number of dishes or bowls in a hurry. Slicing it into wedges (ideal for takeout and snacks) or scooping out the flesh with a melon baller is quick and easy with a large chef's knife. ► Storage: Whole watermelons keep very well at room temperature or in a cool, dry place. Once sliced ​​or cut into wedges, they must be tightly covered with plastic wrap to prevent them from losing their moisture, then stored in a refrigerated room. This seasonal arrival awaits you at our Fruit and Vegetable Workshop at Le Delas in the Rungis International Market.

The subtle, crisp freshness of Spanish varieties for your buffets and daily menus. The green melon, often known as the Piel de Sapo melon ("toad skin"), is a summer variety highly prized by chefs and caterers for its exceptional resilience and delicate sweetness. Beneath its robust, rough, dark green marbled rind, it hides a remarkably fine, greenish-white flesh that is incredibly juicy, tender, and sweet when ripe. This fruit offers catering professionals optimal yield and precise portioning. It's the essential freshness asset to diversify your fruit offerings and add a touch of originality to your menus. Professional uses and storage: ► Culinary applications: Its dense flesh and excellent shelf life make it a preferred product for meticulous presentations and event catering. It's the perfect partner for fine charcuterie: sliced ​​thinly or cubed, it creates a masterful sweet and savory pairing with Serrano ham, pata negra, or cured lomo. In cold dishes, its texture lends itself perfectly to being cut into decorative balls to brighten up seasonal salads, or to being assembled into appetizer skewers with feta and mint. Blended and strained, it yields a crystal-clear juice, perfect for making refreshing granitas, chilled soups flavored with ginger, or as a base for high-end cocktails. ► Storage: This melon is distinguished by its remarkable shelf life thanks to its thick rind, which naturally protects the flesh from drying out. Whole, it stores easily in a cool, dry place. Once cut, it should be covered with cling film and refrigerated. This selection is available at our Fruit and Vegetable Department at Le Delas in the Rungis International Market.

The essential classic for summer tables and seasonal menus. The Charentais melon is the ultimate choice for sunny days, prized by chefs and caterers for its captivating aroma and distinctive character. Beneath its thin, smooth or slightly netted rind, sliced ​​into green segments, lies a bright, vibrant orange flesh. This pulp is characterized by a particularly melting, juicy texture and an intensely sweet, sun-drenched flavor. With a uniform size, each melon is rigorously selected to guarantee optimal ripeness, bringing a sure value of freshness and deliciousness to your vegetable menus. Professional uses, preparation, and storage: ► Culinary applications: The Charentais melon adapts to all the requirements of the restaurant industry, from traditional brasseries to prestigious catering buffets. It's the undisputed ambassador of summer appetizers when simply sliced ​​into half-moons or presented as graphic balls to accompany cured ham (like Bayonne or Parma ham), Parmesan shavings, and a drizzle of olive oil. In contemporary cuisine, its mildness works wonders in refreshing salads combining feta, cucumbers, and chopped mint. For dessert, it can be used in chilled soups flavored with basil or port, in refreshing sorbets, or incorporated into visually striking fruit skewers. Bartenders and mixologists also appreciate it as a base for vitamin-packed smoothies or signature summer cocktails. ► Preparation: It's quick to prepare: after cutting it in half, the central seeds can be neatly scooped out with a spoon. The flesh is then neatly sliced ​​for elegant presentation at the last minute. ► Storage: To fully develop its aroma, store the melon in a cool, dry place before cutting. Once cut, cover the melon with cling film and store in a refrigerated room. This selection is available directly at our Fruit and Vegetable Department at Le Delas in the Rungis International Market.