Category: Melons (Honey Dew, Cantaloupe, Watermelon)

This is such a simple, fresh and bright salad that could serve as a lovely ending to a summer meal. The cucumber, in the melon family itself, happily straddles the sweet/savory line here.... Read more »

  This is a delicious combination of two fruits in the same family. It's the same salad as this one with the addition of the sweet melon.  ... Read more »

  --Slightly adapted from Racheleats.com   Sweet, salty, cool, crunchy and full of herbs. This is just a stellar combination.   Serves 4-6... Read more »

Sweet, juicy melons pair beautifully with tart or bitter salad greens and cheeses like feta and fresh or aged goat cheese. Use what you have and just use this as a guide.... Read more »

You don’t need a recipe for this but it’s a good combination. Peel and core one small apple and and dice about 2 cups of melon. Add a squeeze of lemon juice and/or a bit of freshly grated ginger and blend it all up well. You could also add a little mint.    Yields about 2 1/2 cups... Read more »

  --adapted from Elizabeth Minchilli in Rome   I happen to love the bright red, slightly bitter Italian aperitivo Campari so when I recently came across this combination I had to try it. It’s delicious and is a great antidote to summer's heat. The vodka helps the finished sorbet retain a softer, creamier texture. The quantity is so negligible that I do not think twice about serving this to my six-year-old, though of course I skip the campari for him. ... Read more »

  This is a very simple, summery fruit salad that can be made with most any fruit. The mint is what makes it interesting. And if you want to be fancy, pour 1 cup of prosecco or other sparkling wine over the whole thing right when you serve it.... Read more »

  This is such a simple and classic Italian combination and the perfect thing to enjoy on late summer evening, preferably with a cool glass of white or rosé. A lightly dressed arugula and basil salad is a nice accompaniment.   Simply slice a cantaloupe or honeydew-type melon (2 slices per person as an appetizer—though I’ve been known to eat far more) into 1 1/2-inch slices and remove the rind. Use the best prosciutto you can and wrap one slice of prosciutto around each slice of melon. Enjoy!... Read more »

Melons are one of those fruits that epitomize summer--their sweet, juicy fragrance such a long-awaited treat. Of course you can just eat them fresh out of hand but below you'll find a few ideas for salads, sorbets, appetizers and the like that might be fun to try if you have an abundance.   Melons originated in Africa and  Southwest Asia. They are cucurbits, as are cucumbers. There are hundreds of varieties of melon around the world, used in both sweet and savory dishes.   Store your melons in the refrigerator and don't forget about them as they can turn sickly sweet and begin breaking down if you leave them too long.   Melons are a good ounce of vitamin B6, vitamin A (especially the orange-fleshed ones like cantaloupe) as well as potassium. ... Read more »