The Charentais
The Charentais: recipe from my ebook Living Juices. The Charentais melon is an exceptional source of beta-carotene (2,020 mcg/100 g) and vitamin C (36 mg/100 g), its orange flesh concen.
Preparation
10 min
Portions
1 personne (~45 cl)
Publie
From age 14 to 16, I sold Charentais melons at the market on the Île de Ré, where I was born. I loaded them into my uncle’s van at 5 o’clock in the morning, and we set up our stall facing the sea. The aroma of perfectly ripe melon, the kind that splits when you press it, is my summer madeleine moment. This sweet and savory gazpacho is a tribute to those market mornings.
Your skin speaks to you. Discover how vitamin A and zinc transform your skin from within.
The bioactive molecules
Charentais melon is an exceptional source of beta-carotene (2,020 mcg/100 g) and vitamin C (36 mg/100 g). Its orange flesh also concentrates zeaxanthin, which protects the retina¹. It is one of the fruits richest in potassium (267 mg/100 g), a mineralizer and blood pressure regulator². Adenosine from melon is a natural vasodilator and platelet antiaggregant³. A perfect summer juice: hydrating, remineralizing, and skin-protective⁴.
Charentais melon (Cucumis melo var. cantalupensis) is an exceptional source of beta-carotene (2,020 µg/100 g) and vitamin C (36 mg/100 g). Its orange flesh also concentrates zeaxanthin, a carotenoid that protects the retina. Melon is one of the fruits richest in potassium (267 mg/100 g), an essential mineral for regulating blood pressure via the Na⁺/K⁺-ATPase pump. Adenosine present in melon exerts a mild anticoagulant effect by inhibiting platelet aggregation. Basil (Ocimum basilicum) provides linalol and eugenol, two terpenes with anxiolytic and antispasmodic properties. Almonds supply vitamin E (25 mg/100 g), the main fat-soluble antioxidant in cell membranes. Olive oil provides polyphenols (hydroxytyrosol, tyrosol) whose cardioprotective action is recognized by EFSA. Balsamic vinegar adds organic acids that stimulate pancreatic enzyme secretion.
This sweet and savory gazpacho is a spectacular summer starter. Melon provides hydration and carotenoids, basil provides calming terpenes, olive oil provides Mediterranean polyphenols. This is the second blender exception in this book, and it’s worth the detour.
Key micronutrients table
| Micronutrient | Primary role |
|---|---|
| Beta-carotene (melon) | Vitamin A precursor, skin protection |
| Potassium (melon) | Blood pressure regulation (267 mg/100 g) |
| Vitamin E (almonds) | Fat-soluble antioxidant, membrane protection |
| Linalol (basil) | Anxiolytic, antispasmodic |
| Polyphenols (olive oil) | Cardioprotective, anti-inflammatory |
| Vitamin C (melon) | Immunity, collagen synthesis |
Preparation with a cold press juicer
Ingredients:
- 2 well-ripened Charentais melons
- 1 peeled lime
- A few mint leaves
Choose melons that are well-ripened, heavy, and fragrant at the stem end. Blend the melon first with ice water, then add the rest. Feta and prosciutto are optional: without them, the gazpacho remains 100% plant-based. Serve very chilled in glasses.
My recommended juicer
For this recipe, I use the Hurom H400. Cold pressing preserves all the enzymes, vitamins, and phytonutrients that the heat from a centrifuge would destroy.
Promo code: francoisbenavente20 for -20% off everything at Hurom.
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Recois une recette par semaine
Jus therapeutiques, conseils naturo et reflexions sur le terrain. Chaque semaine dans ta boite mail.
Extracteurs Hurom : extraction lente, nutriments preserves
43 tours/min seulement : dix fois moins qu'une centrifugeuse. Les extracteurs Hurom preservent enzymes, vitamines et antioxydants pour des jus vivants, riches en micronutriments.
Mon extracteur pour cette recette
Hurom H400
Code : francoisbenavente20
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