Step 1

Slice the melons. To slice, cut the rind away from the melon, leaving about 1-inch of melon on the rind. Lay the rind flat and use a Y-peeler to peel thin slices of melon. Lay melon slices on paper towel to drain.

Step 2

Alternatively, slice flat sections of melon with a peeler or mandoline. For thicker slices, slice using a paring knife.

Step 3

Whisk the yogurt, zest, lime juice, and sweetened condensed milk in a bowl until very smooth. If drizzling or adding dots to plate, transfer the sauce to a squeeze bottle.

Step 4

Arrange the carpaccio. First add the melons to a plate, arranging with alternating colors. If desired, twirl the slices around your fingers for curled pieces.

Step 5

Once melon is added, drizzle or dot the sauce around the plate. Sprinkle pistachio and poppy seeds over sauce, then garnish with mint leaves. If desired, garnish with edible flowers.