Melona, and an Office Worker's Breakfast

20210107 'We kept the color the same green as melon, but developed the flavor closer to Korean melon (chamoe), and consumer response was explosive.' Back in the 1980s, for consumers who weren't used to the taste of actual melon, Binggrae's marketing team's answer was 'a melon-colored ice pop that tastes closer to Korean melon' — Melona. #Melona I remember laughing to myself when I learned that crab-flavored sticks are actually made from Alaska pollock, and that banana-flavored milk doesn't actually contain banana. I recall there being some controversy for a while over chamoe-flavored Melona. Moral absolutists like Kant, who believed lying is always wrong, would probably have been outraged if they were alive today — but really, it's just 'crab-flavored' sticks and 'banana-flavored' milk. Oh, and apparently chamoe goes by 'Korean Melon' in English-speaking countries. Anyway, today's breakfast isn't melon-flavored — it's the real thing. -Scoop out the melon's seeds, then scoop the flesh with a measuring spoon since I don't have a melon baller. (Scooped melon flesh releases a lot of juice, so it's best to drain it in a sieve before plating.) -Arrange the mozzarella pearls and prosciutto together nicely. -Pepper pepper pepper pepper, then drizzle with balsamic right before eating.