melon

Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.

Cucumber, Melon and Watermelon Salad

watermelon, honeydew and cantaloupe

diced cucumber, seeded if there are seeds

Salt

lemon or lime zest

freshly squeezed lemon or lime juice

mint

feta cheese, crumbled

Aleppo pepper

extra virgin olive oil

Combine all of the ingredients in a large bowl. Toss together just before serving.

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

honeydew

cilantro leaves

tbsp. finely chopped fresh mint leaves

jalapeño chile

lime juice

salt

pepper

tbsp. grated peeled fresh ginger

curry powder

salmon

vegetable oil

Agua fresca is a light fruit drink popular throughout Mexico. It’s simply made by blending fruit with water, a bit of sugar and a little lime juice. Begin with sweet, juicy melon, or your agua fresca won’t have much flavor.

Watermelon or Cantaloupe Agua Fresca

watermelon

water

sugar

Blend together the watermelon or cantaloupe with 1 1/2 cups of the water, the lime juice and the sugar at high speed until smooth. Strain through a medium strainer into a large pitcher or bowl. Stir in the remaining water. Refrigerate for 1 hour or longer. Fill a glass with ice, pour in the agua fresca, garnish with a mint sprig, and serve.

Watermelon, radish & feta salad

pine nuts

radishes ideally with leaves

feta cheese

Make a popular Korean popsicle – Melona bar from your home! It takes less than 10 minutes to assemble! Easy &amp; delicious!

Homemade Melona Bar (Honeydew Melon Ice Pops)

heavy cream

Tbsp honey

drop green food colouring (, optional)

Whip the cream (using an electric beater/food processor/stand mixer) until stiff peaked.

Blend the honeydew melon, honey and food colouring (if adding) in a blender until pureed.

Combine the whipped cream and the pureed honeydew melon by gently folding the cream. (Don’t whisk or stir as it will ruin the texture of the cream.) This should result in about 1 and 1/3 cup of mixture.

Pour the honeydew melon - cream mixture into ice pop moulds and freeze them until slushy (for about 2 hrs). Insert the ice pop sticks then return them to freeze until completely frozen (a further 6 hrs or overnight).

Creamy Popsicles

Pour the cream into a pot and add the honey. Boil and stir it on low medium to low heat for about 3 mins. (Stir well to dissolve the honey and not to burn the cream). Turn off the heat, set it aside and cool it down for about 5 mins.

Cut the cleaned honeydew melon into small chunks and put them into a food processor/blender. Blend it until it turns to puree.

Combine the cooled cream (from step 1) and the pureed melon (from step 2) in a bowl. whisk well. Pour the honeydew cream mixture into ice pop moulds and freeze it for at least 6 hours.

Sorbet-Style Popsicles

Green Dinosaur

(30 milliliters) Vodka

(30 milliliters) White Rum

(30 milliliters) Gin

(30 milliliters) Melon Liqueur

(30 milliliters) Triple Sec

(30 milliliters) Sweet & Sour

Lemon

Lime Slice

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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 is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the tomatoes’ sweetness. Cucumber, a relative of melon, gives both crunch and flavor. A handful of basil and mint leaves, and a squeeze of fresh lime juice added just before serving, bring it all together.

Melon, Cucumber and Cherry Tomato Salad

melon,

cherry tomatoes of different colors, halved

cucumbers

Kosher salt and black pepper

olive oil

lime juice,

basil leaves

Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.

Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.

Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.

A quick and easy way to make fruity and refreshing ice cream for hot summer days

Easy melon ice cream

double cream

caster sugar

charentais melon

lemon

raspberries

Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Tip the melon into a food processor with the lemon juice, blitz until smooth, then pour the cream onto the melon and blitz again.

Pour the mix into an ice-cream machine and churn until thick and semi-frozen, then transfer to a freezerproof container and freeze. Serve the ice cream scooped into a bowl with fresh raspberries.

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cantaloupe (about two 3 1/2-pound melons)

lemon juice

Epicurious

Working in batches, purée cantaloupe in a blender until smooth.

Set a fine-mesh sieve over a large bowl; line sieve with cheesecloth. Strain purée into bowl; gather cheesecloth into a bundle and squeeze any remaining juice into bowl. Repeat process with fresh cheesecloth, straining into a large pitcher (you should have about 5 cups juice).

Add lemon juice, basil, and 2 cups cold water to pitcher. Let steep at room temperature for 1-2 hours. Fill glasses with ice. Divide agua fresca among glasses.

This is corn pudding if it were a creamy dessert (versus the wonderful savory <a href="https://cooking.nytimes.com/recipes/1016926-corn-pudding">Southern casserole dish</a> by the same name). Those who love majarete — a pudding of fresh corn, milk and cinnamon enjoyed in Cuba, the Dominican Republic and Venezuela, among other parts of Latin America — may recognize this simple, elegant treat, here flavored with vanilla. A good amount of salt accentuates the corn’s natural essence, which you can draw out very easily by simmering corn on the cob in milk. With this recipe, you get two goodies in one: the sweet, golden pudding, plus a heap of milk-poached corn on the cob for snacking later. You can eat this as is, warm or chilled, or topped with a dollop of whipped cream.

Sweet Corn Pudding

corn

vanilla

kosher salt (Diamond Crystal)

granulated sugar

cornstarch

Combine the corn, milk, vanilla bean and seeds (if using) and salt in a medium saucepan. Set over medium-high heat and bring to a simmer. Immediately reduce the heat to low, partly cover with a lid and gently simmer, stirring occasionally so the milk doesn’t boil over, until the milk is fragrant with corn, about 30 minutes. Turn off the heat, remove the corn cobs and enjoy them later as a snack or with dinner, or store in an airtight container in the refrigerator for up to 3 days. You should have about 2 cups milk. If needed, add more milk.

In a medium bowl, whisk together the sugar, cornstarch and egg yolks. Add about 1/4 cup of the hot corn milk and whisk vigorously until smooth. Add this cornstarch mixture to the large pot of corn milk and bring to a simmer over medium heat, whisking constantly until the pudding thickens, bubbles and coats the back of a spoon, 3 to 5 minutes.

If using vanilla extract, stir it in now; if you used vanilla bean, remove it. If you have any lumps, pass the pudding mixture through a sieve set over a bowl, discarding any solids.

Spoon the pudding into individual bowls or cups and enjoy warm, or you can place a sheet of parchment paper directly over the surface of the pudding (so a skin doesn’t form), cover and chill in the refrigerator to enjoy cold. The covered pudding will keep in the refrigerator for up to 3 days.

Easy Melon Ice Cream,An easy recipe with a great refreshing flavor. Egg free, creamy and delicious!

Easy Creamy Melon Ice Cream

oz fl or 300 ml double or heavy cream

Add the cream and sugar to a saucepan...

Add the cream and sugar to a saucepan and bring to a gentle boil then remove from heat. Give it a stir to make sure all the sugar has dissolved.

Add the prepared cubed melon and lemon juice...

Add the prepared cubed melon and lemon juice to a food processor and puree until smooth. Then add the cream to the pureed melon and blend until everything is fully combined.

Pour the mixture in to the ice cream...

Pour the mixture in to the ice cream machine and churn until thick or semi frozen. This should be about 30 minutes. Then transfer to your freezer proof container and freeze until it is hard to your liking. Serve with your favourite berries or in an ice cream cone!

Honeydew sorbet mixed with vanilla ice cream creates a fresh summer dessert.

Honeydew ripple ice cream

thickened cream

milk

(165 grams) caster sugar

honeydew melon

(110 grams) caster sugar

green food colouring (optional)

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)

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.

An easy Vodka and Watermelon Cooler drink recipe

Vodka and Watermelon Cooler

watermelon, rind

vodka

Triple Sec

In a blender purée the watermelon pieces and strain the purée through a very fine sieve set over a pitcher, discarding the solids. (There should be about 2-1/3 cups juice). Stir in the vodka, the Triple Sec, and the lime juice, pour the cooler into long-stemmed glasses filled with ice cubes, and garnish each drink with a watermelon slice.

If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. If you think of tomatoes as a fruit, which they are botanically, this combination makes more sense. Seasonality, however, is the key. I make this salad only in the summer, when tomatoes, watermelon, and cucumbers are at their peak of flavor. Rich, creamy Hass avocadoes are included to lend a nice contrast of flavor and texture. I always toss this salad together before serving, but for the photo opposite I was inspired to create a painstaking mosaic of the ingredients. If you're so inclined, feel free, but don't say I didn't warn you—it takes a lot of time.

Tomato and Watermelon Salad

3/4-inch-cubed yellow or red seedless watermelon flesh

Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes

chopped mixed fresh herbs,

coriander seed

balsamic vinegar

black pepper

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

Ghostbusters movie fans need to check out these Ghostbusters shots 'cause they're basically as good as the movie. These awesome green shooters combine melon liqueur, Peach Schnapps, and Irish cream, and are so delicious they&#8217;re frightening.

Ghostbusters Shots

Part Melon Liqueur

Part Peach Schnapps

Drop Irish Cream

//tipsybartender.b-cdn.net/ghostbusters-shots/720.mp4

People, if you want to try out a crazy rum cocktail on a large scale, check out this Watermelon Keg. This incredible coconut rum cocktail recipe mixes up rum, Peach Schnapps, melon liqueur, watermelon juice, orange juice, and lemonade, and is all poured into a big watermelon for maximum party punch amazingness.

Watermelon Keg

Peach Schnapps

Melon Liqueur

Watermelon Juice

Orange Juice

Lemonade

Large Watermelon

//tipsybartender.b-cdn.net/watermelon-keg/720.mp4

Chilled Cantaloupe Soup is super easy and so refreshing!  Serve it as a starter for an elegant lunch, light summer supper or as a healthful late afternoon "pick-me-up!"

Chilled Cantaloupe Soup

extra large cantaloupe ((orange melon))

orange juice

Greek yogurt

honey (or

white wine vinegar

Salt (to taste)

Orange wedges (for serving)

Basil (for serving)

Cut the melon in half and remove all the seeds and fibers. Slice into 8 slices and peel.

Cut into 1/2-inch cubes and place in a large bowl.

Add the orange juice, yogurt, honey and white wine vinegar. Puree with an immersion blender or in a food processor or blender in batches until smooth.

Adjust sweetness with honey and add a pinch of salt to taste. Serve garnish with orange slices and basil or mint sprigs.

The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.

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