How to Use Summer Melon in Your Favorite Recipes (It’s Not Just for Fruit Salad!)
Jerk Shrimp Tacos With Spicy Melon Pico
When it comes to pico, think different this summer—sweet cantaloupe and tangy pineapple replace the typical chopped tomato mixture for a tropical taco topper. Grilling tip: choose melons that are slightly underripe so they won’t fall apart on the grates.
Shaved Honeydew Caprese With Green Tomato and Burrata
Normally relegated to the bottom of many a fruit salad, ripe honeydew shines when shaved into ribbons and swirled among green tomato and torn pieces of creamy burrata. Serve as a show-stopping dish at your next barbecue, or enjoy as a refreshing, Jadeite green breakfast bowl to liven up your morning.
Watermelon-Braised Pork Shoulder Steaks
This alternative to ribs and other porky roasts introduces pretty-in-pink watermelon to the savory side of things. Melt-in-your-mouth pork shoulder steaks are braised in a blend of mirin, miso, Sambal sauce, and yes, juicy summer melons. Prepare to be the talk of the picnic table this season.
Sugar Baby Julep
Fried Catfish Sandwich With Pickled Watermelon Rind Slaw
Do you even rind? Instead of tossing those tangy scraps, pickle them overnight (with hints of ginger and star anise), and toss into a jicama, cabbage, and carrot slaw. The result is a no-brainer side for anything salty and fried (chicken, fish, shrimp, even okra!)
White Wine-Poached Melon
Nothing could be easier than preparing our dry white wine syrup (wine, sugar, thyme, and lemon zest) for poaching peak cantaloupe and honeydew. The tart, herby results give each scoop even more depth and sweetness. Serve with fresh basil and a dollop of your favorite sorbet.
Recipe: White Wine-Poached Melon
Seven Unusual Suspects
Watermelon, honeydew, and cantaloupe might be the most common varieties, but you're in for a sweet surprise with these farmers' market finds.
Say hello to your next gazpacho star. These football-shaped melons have a tropical tanginess that shines alongside fresh herbs.
Prepare this wrinkly gourd more like a vegetable, and combine its cucumber-like aroma with bitter greens and curries.
Wrap this super sweet relative of the casaba with salty serrano ham or prosciutto.
Pair its floral, lime green flesh with creamy cheeses or a sprinkling of sea salt.
Picture a sweeter, crunchier cantaloupe. Cut through this oblong muskmelon's sugar with a squeeze of lime juice.
Try this Spanish variety, also known as a Christmas melon (because it's harvested later in the season), as a milder alternative to honeydew.
Compared to its more ubiquitous red-fleshed counterpart, this yellow variety has a honeyed flavor that works great in granitas.