Here is a great technique that I first saw Gordon Ramsey do at a chef event years ago and I never forgot how vibrant the melons became after he vacuum sealed them in a cryovac machine. By removing the oxygen from the bag, you compress all the water in the melon and enhance the color without affecting flavor. I like to add a light vinaigrette or simple syrup to boost the flavor profiles. Here are some melons from a local farm that are vacuum sealed before dicing into cubes for our first course.
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