Summer melons, from juicy watermelon to crisp honeydew, are at their peak when the weather heats up. These recipes make the most of their naturally sweet, refreshing flavor, whether used in a savory salad, an easy appetizer, a cooling drink, or a simple dessert.
Before starting, it helps to know how to choose, store, and prep the fruit. While smaller melons are easier to handle, cutting into a whole melon can feel difficult without the right approach.
No matter which variety is being shopped for, look for a melon that feels heavy for its size and has a fragrant, subtly sweet aroma. For cantaloupe, look for a raised, evenly textured rind and a warm beige or golden color under the netting. The stem end should smell sweet and give slightly when pressed. For honeydew, choose one with a smooth, waxy rind that leans creamy yellow rather than bright green. A ripe honeydew should feel heavy and have a faintly sweet scent at the blossom end.
For watermelon, several details can help. The heavier the watermelon, the juicier it is. The best watermelons are also symmetrical in shape. Look for the yellow patch on the rind known as the field spot. A creamy, deep yellow spot generally means the fruit had plenty of time to mature. A pale or nearly white spot may mean it was picked too early. Give a promising watermelon a firm tap with knuckles. A ripe watermelon should produce a deep, hollow sound.
How to Cut and Prep Melons
The best way to cut a melon depends on how it will be served, but the same basic method works for most varieties. Before starting, rinse and dry the rind to help prevent transferring dirt or bacteria to the flesh.
For wedges or slices, slice a small piece from both ends of the melon to create flat, stable surfaces. Stand the melon upright and cut it in half from top to bottom. Use a spoon to scoop out the seeds from cantaloupe, honeydew, and other seeded melons. Place each half cut-side down and slice it into wedges. Serve the wedges with the rind attached, or cut the flesh away from the rind before plating.
For cubes or sticks, cut off both ends of the melon, then stand it upright. Slice the melon in half and remove the seeds. Working from top to bottom, follow the curve of the fruit with a knife to remove the rind. Cut the peeled melon into slices or long sticks. Turn the pieces and cut them crosswise into cubes. For an especially large watermelon, it may be easier to cut each half into quarters before removing the rind. Store cut melon in an airtight container in the refrigerator and enjoy it within a few days.
Melon Recipes for a Sweet Summer
One recipe is a Spicy Watermelon and Feta Salad. With a jalapeño kick to complement cool summer flavors, this recipe uses creamy feta and sweet honey to boost the flavor of fresh sliced fruit.
A Watermelon Tomato Caprese Salad uses creamy mozzarella cheese, juicy cherry tomatoes, and crunchy cucumbers as savory elements to complement fresh watermelon.
Spicy Melon Ricotta Toast uses a crisp slice of sourdough as a base for silky ricotta and a bright, spicy melon topping. It is an unexpected way to serve cantaloupe.
A Watermelon Chopped Greek Salad is a healthy and tasty side salad for summer gatherings.
Bendita Entre los Melones is summer simplicity at its best: ripe melon, a splash of sweet wine, and a pinch of flaky salt.
Grilled Watermelon Salad takes watermelon to the grill. A quick char deepens the flavor, while creamy cheese, basil or mint, and a splash of balsamic bring a balance of sweet, salty, and fresh.
More Ways to Enjoy Melon
A Watermelon Salad With Mint and Shallot features sweet watermelon with fresh mint, thinly sliced shallot, and a gently spicy Espelette vinaigrette. Watermelon Gazpacho With Burrata blends watermelon with tomatoes, cucumber, peppers, herbs, and lime. The burrata adds richness. Slushy Watermelon Margaritas combine watermelon, tequila, lime, and a touch of jalapeño for a drink that is juicy, tart, and subtly spicy. Melon Ice Cream uses frozen watermelon or honeydew scraped with cold cream until soft and scoopable. A Savoury Fruit Salad uses olives, herbs, olive oil, and balsamic to pull melon and stone fruit into savory territory. Watermelon Granita and Rosé Slushie is a crisp, cooling granita with fresh basil that can be blended with rosé for an easy frozen drink.
