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Cucumber Gazpacho
Lunch American

Cucumber Gazpacho

4.0

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Thinly slice enough cucumber to measure ⅓ cup; coarsely chop remaining cucumber. Transfer slices to a small bowl; cover and chill until ready to use.
  2. 2 Combine chopped cucumber, honeydew, bread cubes, ¼ cup oil, sherry vinegar, and 2 ¼ teaspoons kosher salt in a blender; blend on low speed, gradually increasing to high speed, until very smooth and creamy, about 90 seconds.
  3. 3 Transfer gazpacho to a bowl; cover and chill until cold, about 1 hour.
  4. 4 Toss reserved cucumber slices, feta cheese, mint, honey, and 1 pinch kosher salt in a small bowl.
  5. 5 Stir gazpacho; divided among four shallow bowls. Top servings with cucumber-feta mixture; drizzle with olive oil.

By Elizabeth Mervosh

Chicken and Melon Salad
Salad American

Chicken and Melon Salad

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl.
  2. 2 Add chicken, celery, and grapes to melon. Add water chestnuts if desired.
  3. 3 In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.

By jen

Watermelon Fruit Bowl
Appetizer American

Watermelon Fruit Bowl

4.6

Prep
30 min
Cook
5 min
Total
50 min

Instructions

  1. 1 With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from the inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible and discarding the rinds. Refrigerate watermelon, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes separately until ready to assemble.
  2. 2 Combine water and sugar in a small saucepan over medium-high heat; bring to a boil. Remove from heat and continue stirring until sugar has completely dissolved. Stir in lemon zest. Set syrup aside to cool.
  3. 3 To serve, place chilled watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes in a large bowl. Pour syrup over and toss thoroughly. Transfer fruit mixture to watermelon bowl. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

By Cindy

Cold Melon Salsa
Appetizer American

Cold Melon Salsa

3.5

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.

By JOHN F

Honeydew Blueberry Soup
Dessert

Honeydew Blueberry Soup

4.0

Prep
10 min
Cook
Total
45 min

Instructions

  1. 1 Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
  2. 2 To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

By J. Carlson

Prosciutto Wrapped Melon Balls
Appetizer Italian

Prosciutto Wrapped Melon Balls

4.2

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

By RachelSchwartz

Honeydew-Grape Tomato Salad
Lunch

Honeydew-Grape Tomato Salad

3.3

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 Combine the honeydew melon, grape tomatoes, and green bell peppers in a large bowl. Whisk together the vegetable oil, lemon juice, sugar, basil, and pepper in another bowl, and pour over the honeydew mixture. Cover and refrigerate for at least 4 hours, up to 48 hours, before serving, stirring occasionally.

By S Fiegen

The Ultimate Summer Fruit Soup
Dessert

The Ultimate Summer Fruit Soup

5.0

Prep
25 min
Cook
3 min
Total
48 min

Instructions

  1. 1 Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
  2. 2 Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

By Allrecipes Member

Malibu® Rum Fruit Salad
Dessert

Malibu® Rum Fruit Salad

4.0

Prep
Cook
20 min
Total
500 min

Instructions

  1. 1 Combine cantaloupe, honeydew melon, peaches, oranges, strawberries, mangoes, kiwis, blueberries, and raspberries in a large bowl.
  2. 2 Whisk cream, confectioners' sugar, and rum together in a bowl until smooth; fold in marshmallows. Pour cream mixture over fruit and toss to coat. Cover bowl and refrigerate, stirring frequently, until chilled and flavors soak into fruit, 8 hours to overnight.
  3. 3 Spoon fruit salad into serving bowls and sprinkle with coconut.

By Marie Malley