American Melon Cocktail

Preparation:

Preparation: Cut 2 melons in half horizontally. Remove the seeds and filaments in the central part and, using a very sharp knife, extract the pulp so as to obtain 2 cups from each melon which you will use as containers. Place them on a plate and let them rest in the refrigerator for about an hour. Meanwhile, completely remove the rind from the third melon, cut it in half, free it from the seeds and with the help of a round corer prepare many small balls with the pulp, which you will place in a salad bowl. Sieve the pulp obtained from the first two melons, place it in a bowl with the orange juice, brandy, ketchup sauce, paprika and a pinch of salt, stir well, and season the melon balls with this sauce . Cover the container and leave it in the refrigerator for about 1/2 hour. Remove the melon rinds from the refrigerator, arrange them in 4 small cups on a plate and fill them with the balls well seasoned with the sauce. Serve very cold. This preparation is widespread in the United States. In Italy the combination of these flavours, and above all the presence of ketchup sauce, can be quite unusual. It is therefore advisable not to use this sauce too much because its strong aroma can cancel out the delicate taste of the melon. If you prefer, you can line the glass bowls, once they have cooled, with fresh lettuce leaves.