94 melon recipes

Rhubarb and melon fruit salad with rhubarb melted in white wine and sugar, then chilled with fresh melon balls and mint. A Scandinavian-style summer dessert salad.

Spiced melon cocktail with honeydew balls, flaked crabmeat, and a tangy whipped cream-mayo dressing spiked with paprika, hot sauce, and Worcestershire. A retro dinner-party starter with coastal flair.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Chilled melon soup with cantaloupe, honeydew, champagne, and a drizzle of honey, served in iced bowls with whipped cream and mint. A no-cook summer starter that feels like a celebration.

Prosciutto with figs and melon: thyme-dusted fresh figs wrapped in honey-dipped prosciutto strips, arranged with thin-sliced ripe melon. A no-cook Italian antipasto.

Chilled prawn salad with melon balls, strawberries, avocado, and celery in a fresh strawberry-orange dressing. A light, elegant appetizer that's naturally low in fat and ready in 30 minutes with no cooking.

Melon, hearts of palm, and prosciutto salad on mesclun greens with red-wine vinaigrette. An elegant Italian-inspired starter with sweet cantaloupe, salty prosciutto, and tender palm hearts.

Marinated melon and strawberries in orange juice and brown sugar, topped with a honey-ginger sour cream sauce and fresh mint. A refreshing no-cook summer dessert.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Fresh melon salad with cantaloupe, honeydew, and watermelon tossed in a creamy mint and cardamom sauce. A chilled summer fruit dish with light sour cream dressing.

Chilled honeydew melon soup with mint, honey, lime juice, and buttermilk for a tangy edge. A refreshing 6-ingredient summer first course or light dessert.

Minted peaches and melons is a fresh summer fruit salad of ripe peaches and cantaloupe in a light orange-lemon dressing, finished with chopped mint and toasted almonds. No cooking, and easy to make ahead.

Chicken and cantaloupe salad with black grapes, asparagus, capers, and Parmesan in a white wine-lemon dressing. A light, elegant main course salad with wine-poached chicken.

Melon, cucumber, and tomato salad tossed in a lemon-mint dressing with fresh parsley. A refreshing vegan summer salad that balances sweet, tangy, and herbal flavors.

Pasta with homemade basil pesto made from fresh basil, Parmesan, pine nuts, garlic, butter, and olive oil. Blended smooth, rested an hour, and tossed with hot capellini.

Cantaloupe halves stuffed with sauteed carrots, green apple, raisins, rice, lemon zest, and topped with browned pine nuts. A sweet-savory baked melon dish with Middle Eastern flair.