honeydew

Spicy and fresh, this dinner of rich salmon and melon-hot pepper salsa is healthy and anything but bland.

Ginger-Crusted Salmon with Melon Salsa

cantaloupe

cilantro leaves

tbsp. finely chopped fresh mint leaves

jalapeño chile

lime juice

salt

pepper

tbsp. grated peeled fresh ginger

curry powder

salmon

vegetable oil

This combination of cantaloupe, fresh herbs, and salty pistachios is light, elegant, and perfect for hot summer days.

Melon and Herb Salad with Pistachios

roasted, salted, shelled pistachios

lime

extra virgin olive oil, divided

urfa biber chile flakes

Coarsely chop fresh tender herbs until you have 1/3 cup. Refrigerate until ready serve. Coarsely chop 1/4 cup shelled pistachios.

Scoop out the seeds from 1/2 cantaloupe. Position cut-side down on a cutting board. Cut the skin and pith from the melon with a knife: start at the top of the melon and cut down to the edges, rotating the melon until completely peeled.

Cut the melon into thin ribbons: Start by cutting the melon into 2-inch wide strips (if using a vegetable peeler to cut into ribbons, cut the melon to slightly less than the width of the peeler). Using a mandoline or vegetable peeler, very thinly slice the melon lengthwise into ribbons. The ribbons should be thin and pliable. If they aren’t, slice thinner.

Arrange half the ribbons decoratively on a platter. Finely grate the zest from half a medium lime all over the ribbons. Drizzle with by 1 of the tablespoon olive oil. Sprinkle with 1/4 teaspoon of the flaky salt, half of the pistachios, and half the herbs.

Decoratively arrange the remaining melon ribbons on top. Zest the other half of the lime over the ribbons. Cut the lime into wedges and squeeze the juice all over. Drizzle with the remaining 1 tablespoon olive oil. Sprinkle with the remaining 1/4 teaspoon flaky salt, 1/4 teaspoon urfa biber, remaining pistachios, and  remaining herbs.

This honeydew melon ice pop recipe is a simple riff on the Melona bar.

Honeydew Melon Ice Pops

(3-1/2- honeydew melon

sugar

heavy cream

This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It’s just the side your barbecue ribs are looking for. Keep the melon ice-cold for maximum contrast.

Honeydew Salad with Ginger Dressing

Tbsp. white wine vinegar

fish sauce

tsp. finely grated peeled ginger (from one 1" piece)

light brown sugar

serrano chile, thinly sliced

½ medium honeydew melon

Persian cucumbers,

avocado, peeled, thinly sliced

mint leaves

salted, dry-roasted peanuts, coarsely chopped

Flaky sea salt

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce. Keep the melon ice-cold for maximum contrast.

Bon Appétit

Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.

Add melon, cucumbers, and avocado and toss gently to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.

This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.

Melon with Yogurt and Pistachio-Sesame Brittle

cardamom

Nonstick vegetable oil spray

unsalted, raw pistachios, coarsely chopped

raw sesame seeds

Flaky sea salt (such as Maldon)

lemon juice

rose water (optional)

plain Greek yogurt

watermelon, rind removed, sliced

honeydew, rind removed, seeded, sliced

cantaloupe, rind removed, seeded, sliced

salt and black pepper

Preheat oven to 350°. Bring sugar, cardamom, and ¼ cup water to a boil in a small saucepan, stirring to dissolve sugar; let cardamom syrup cool.

Lightly coat a parchment-lined baking sheet with nonstick spray. Toss pistachios and sesame seeds in a small bowl with half of syrup and spread out on prepared baking sheet. Bake, tossing occasionally, until golden, 12–15 minutes; season with salt. Let cool (brittle will harden as it cools), then break into small pieces.

Combine lemon juice, rose water, and remaining cardamom syrup in a small bowl. Spoon yogurt onto plates. Top with melon and brittle, drizzle with lemon-cardamom syrup, and season with salt and pepper.

A Korean traditional fruit punch made with watermelon as a main ingredient! Play around with different fruits and drinks, and enjoy refreshing Korean hwachae this summer!

Subak Hwachae (Korean Watermelon Punch)

watermelon, balled

honeydew melon

16 rice cake balls (gyeongdan)- optional

ginger ale

Korean drinking vinegar (or pomegranate or cranberry juice)

pine nuts

glutinous rice powder (aka sweet rice powder)

water

Make optional rice cake balls (recipe below). Scoop out watermelon and honeydew with a melon-baller. (Or, cut into about 1-inch cubes.) Place them in a large bowl along with any juice from the fruits.

Add the ginger ale and the drinking vinegar (or pomegranate or cranberry juice) to the fruits. Stir gently. Taste the drink and adjust acidity and/or sweetness by adding more drinking vinegar (or juice and/or sugar).

Mix the rice powder, sugar and salt in a bowl. Mix in the boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed.

Shape the dough into a 3/4-inch thick cylinder. Cut into (or pinch of3/4-inch pieces. Roll each piece between the palms to make a small ball.

Bring a pot of water to a boil. Add the rice cake balls. Cook until all the balls float. Transfer to a large bowl with cold water to cool. Drain.

Optional rice cake balls

This melon salad is simple and refreshing! Cantaloupe, honeydew and watermelon toss with a little honey, lime juice and fresh mint leaves. Perfect for lazy hot summer days; poolside, picnics, breakfast, brunch -- you name it!

Melon Salad with Honey, Lime and Mint

watermelon

honey

mint

Use a melon baller to scoop round spheres out of each melon and place them into a large bowl.

In a small bowl, combine 1 tablespoon honey with the juice of 1/2 a lime. Whisk to combine and pour over the melon. Gently toss together before serving with torn fresh mint leaves.

*If making in advance; chill melon then toss with honey lime syrup and garnish with fresh mint right before serving

Grilled Chicken Breasts with Honeydew Salsa Recipe

Grilled Chicken Breasts with Honeydew Salsa

finely diced peeled seeded honeydew or other melon

cilantro cilantro leaves

red onion

olive oil

lime peel

finely chopped seeded serrano chile

chicken breast halves

Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.

Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.

Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.

Alluringly rosy and ultra-refreshing, the Honey Deuce, a spiked lemonade, is just one reason thousands flock to Flushing, Queens, at the end of summer in search of long rallies and star-studded stands. It’s the official drink of the U.S. Open, the final major tennis tournament of each year. A satisfyingly light cocktail, it tastes like a grown-up pink lemonade, and this version makes a batch large enough to quench the thirsts of a crowd. Store-bought lemonade is bolstered by fresh lemon juice to temper its sweetness, while honeydew melon, scooped to resemble tennis balls, sits atop each glass, serving up an easy way to transport yourself to center court. 

Honey Deuce Melon Ball Punch

store-bought lemonade

vodka

raspberry liqueur,

lemon juice (from 1 to 2 lemons)

Ice,

Use a melon baller or mini ice cream scoop to scoop the honeydew into balls. (These serve as your tennis ball garnish.) Freeze until ready to serve.

Combine the lemonade, vodka, raspberry liqueur and lemon juice in a pitcher or large measuring cup. Stir with a wooden spoon and refrigerate until very cold, about 30 minutes.

Fill highball or old-fashioned glasses with ice. Stir the batched cocktail once more and divide it among the glasses. Skewer 2 melon balls with a toothpick to garnish each drink. 

This sweet and tart cocktail is flavored with a honeydew ice cream popsicle and topped off with a splash of soda.

Melona Soju

Melona bar

shot soju (or 3 tablespoons)

lemon lime soda

kosher salt

Fill a medium glass half full with ice. Add the Melona bar, and nestle it into the ice. Add the soju, soda and salt, then squeeze the lime wedge over the drink (you can discard or add the used lime wedge, doesn’t matter).

Give the drink a stir, then serve! If you get impatient waiting for the Melona to melt, you can chip away at the Melona.

The simplest, healthy, and delicious no bake treat to make all summer long! These Melon Skewers with Honey Lime Mint Drizzle are a great appetizer for summer parties or get togethers. The best part? They&#039;re SUPER easy to make and full of flavor!

Melon Skewers with Honey Lime Mint Drizzle

Tablespoons lime juice

Clean

Clean seeds out of both cantaloupe and honeydew.

Scoop

Use a melon baller to scoop out watermelon, cantaloupe, and honeydew.

Thread

Thread alternating fruit pieces onto wooden skewers.

Fruit Skewers

Whisk

In a small bowl, whisk together honey, lime juice, and chopped mint.

Drizzle

Drizzle over the top of the prepared fruit skewers.

Stand

Allow to stand 2-3 minutes before serving.

This Midori Illusion cocktail is a sweet and sour delight, made with melon liqueur, vodka, Triple Sec, pineapple juice, and lemon juice!

Midori Illusion

oz Melon liqueur

0.5 oz Vodka

0.5 oz Triple sec

oz Pineapple juice

Lemon juice

Cherry

https://cdn.tipsybartender.com/tipsybartender/mp4/youtube/OdOh1z6fQrI.mp4

Frozen strawberries are puréed with honey to make this simple and sweet fruit sorbet.

Strawberry 2-Ingredient Sorbet Recipe by Tasty

strawberry

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Hull the strawberries by using a straw to push out the stem of each strawberry.

Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.

Add the frozen strawberries and honey to a food processor and combine until evenly mixed.

Transfer to a loaf pan and transfer to freezer until completely frozen.

https://vid.tasty.co/output/33130/mp4_640x640/1496261480

This salad is all about contrast: sweet, juicy melon (honeydew or anything similar), a sharp lime dressing with garlic and shallots, and a good hit of spice from serrano and red pepper. It’s finished with roasted peanuts for crunch and lots of fresh basil to keep it bright and herbaceous. The flavors are bold, tangy and just spicy enough to keep you coming back for another bite. It’s great as a side, but also can be lunch and pairs well with a hot day, crispy tofu, noodles and pork, grilled meats or any light sandwich or lettuce wrap.&nbsp;

https://static01.nyt.com/images/2025/08/12/multimedia/cr-sweet-and-spicy-melon-salad-gjhv/cr-sweet-and-spicy-melon-salad-gjhv-videoSixteenByNineJumbo1600.jpg

Christopher Simpson for The New York Times. Food Stylist: Susie Theodorou.

Sweet and Spicy Melon Salad 

lime juice (from about 1 large lime)

brown sugar

serrano chile (from about 1 small serrano)

garlic clove, finely grated

red pepper

olive oil, divided

Salt

honeydew melon chunks (from 1 melon, about 1 3/4 pounds)

shallot,

basil leaves

chopped,

NYT Cooking

https://static01.nyt.com/images/2025/08/12/multimedia/cr-sweet-and-spicy-melon-salad-gjhv/cr-sweet-and-spicy-melon-salad-gjhv-googleFourByThree.jpg

https://static01.nyt.com/images/2025/08/12/multimedia/cr-sweet-and-spicy-melon-salad-gjhv/cr-sweet-and-spicy-melon-salad-gjhv-mediumSquareAt3X.jpg

In a large bowl, whisk together the lime juice, brown sugar, serrano chile, garlic, red pepper and 1 tablespoon olive oil with a big pinch of salt.

Add the melon, shallot and basil leaves to the bowl and toss to coat. Drizzle with the remaining 1 tablespoon olive oil and top with the peanuts, if using. Serve right away.

This is great! Perfectly refreshing. It makes a great side dish/not-quite-dessert course alongside something more heavily spiced. I soak sliced shallots before using them raw to take out a little bit of the bite, but that's personal preference. One serrano lends lovely heat on the end of the bite without being too spicy.

Top 14 honeydew recipes from across the web

The most viewed honeydew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ginger-Crusted Salmon with Melon Sa...

Melon and Herb Salad with Pistachio...

Honeydew Melon Ice Pops

Honeydew Salad with Ginger Dressing

Melon with Yogurt and Pistachio-Ses...

Subak Hwachae (Korean Watermelon Pu...

Melon Salad with Honey, Lime and Mi...

Grilled Chicken Breasts with Honeyd...

Honey Deuce Melon Ball Punch

Melona Soju

Melon Skewers with Honey Lime Mint ...

Midori Illusion

Strawberry 2-Ingredient Sorbet Reci...

Sweet and Spicy Melon Salad

Top 14 honeydew recipes from across the web

The most viewed honeydew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ginger-Crusted Salmon with Melon Sa...

Melon and Herb Salad with Pistachio...

Honeydew Melon Ice Pops

Honeydew Salad with Ginger Dressing

Melon with Yogurt and Pistachio-Ses...

Subak Hwachae (Korean Watermelon Pu...

Melon Salad with Honey, Lime and Mi...

Grilled Chicken Breasts with Honeyd...

Honey Deuce Melon Ball Punch

Melona Soju

Melon Skewers with Honey Lime Mint ...

Midori Illusion

Strawberry 2-Ingredient Sorbet Reci...

Sweet and Spicy Melon Salad

The most viewed honeydew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine