Prue Leith's Brilliant Tip For Using Overripe Melon

We all know the disappointment of preparing to use an ingredient ... only to find out it's past its prime. There's nothing more wasteful than discarding food before you've gotten the chance to enjoy it, though some foods don't make it easy.

Melons last longer than you may expect, but they require their own balancing act; due to a melon's outer skin, it can be challenging to discern when the fruit is perfectly ripe and ready to eat. Some sources, like Masterclass, claim you should smell or thump watermelon to know when it's ripe, among other methods. Checking honeydew's ripeness, however, presents a particular challenge. While there are a few key signs to look for, melon ripeness is rarely straightforward.

So if you've missed the mark and are left with an overripe melon, it's not a lost cause. Celebrity chef Prue Leith offers one creative solution for reviving — and transforming — overripe melon.

Do as the Sicilians do, and make a refreshing, not to mention refreshingly easy, granita. The Southern Italian treat typically consists of melon juice or other flavorings, like almond or pistachio. These are mixed with sugar and water, and frozen for a few hours (per The Spruce Eats). As a typical Sicilian breakfast, granita often comes alongside a fluffy roll of brioche and makes for a meal you'll need to taste to truly understand.

Leith's recipe, however, is even simpler. She recently posted an Instagram tutorial for making this dessert-for-breakfast. All you have to do is put the melon's seeds and flesh in a liquidizer. Then, freeze the melon juice in an ice cream container. After four to five hours, "fork it up," says Leith. Once it's the right texture, add a sprig of mint, and you'll have Italian-style granita ready to eat.

So the next time you have an overripe melon, hang onto the flesh and the seeds. Not only are the seeds good for you, they're also capable of making a delicious breakfast.