Rind Down and Cool Off: Four Easy Summer Melon Recipes

If you’re feeling the heat this week, there’s no better way to beat it than with a dose of marvelous melons. We’ve hit that magical time of year when plump, juicy watermelons, cantaloupes, and honeydews are everywhere, about to reach peak sweetness!

If you’re on the hunt for easy ways to make the most of their ephemeral glory, we’ve got your back! Here are a few almost-effortless recipes featuring that magical melon flavor.

Go for Gazpacho

Toss those tomatoes—melons are a better way to get great gazpacho. This no-cook soup is quick, easy, and will majorly impress your guests. You can go two ways with this dish: sweet or savory.

  • For savory style, throw cubed watermelon, tomatoes, cucumber, onion, and one seeded chili pepper in the blender and pulse until smooth, adding a little water if you need it, plus salt and pepper to your taste. Add a little decadence with a crispy crumbled bacon garnish and a sriracha drizzle!
  • For a sweet dessert soup, blend watermelon, cantaloupe, strawberries, one peeled and seeded cucumber, and a dash of lime juice; pulse until smooth. This one does double duty as a popsicle recipe—just pour into molds and freeze until solid.

Salty and Spicy

Spicy and sweet are a natural pair. Served all around the world, here are two international takes on this easy dish:

  • Middle Eastern Style: Squeeze lemon juice over sliced cantaloupes or watermelon, then sprinkle with Aleppo pepper, crushed pink peppercorns, salt, and sumac
  • A la Mexico: Squeeze lime juice over sliced cantaloupes or watermelon, sprinkle melons with cumin, cayenne, and chili powder. You can also find premixed fruit seasoning powder (salsa en polvo) at most grocery stores.

Honey, Dew You Want Some Salad?

Get your greens to the next level by topping your salad with shaved honeydew! For extra Italian flair, add shaved fennel and sliced Castelvetrano olives.

Cool Caprese

For the easiest appetizer ever, attack some cantaloupes and cucumbers with a melon baller. Thread the balls onto skewers with fresh mozzarella and basil leaves, then drizzle with olive oil and sprinkle with a touch of pink salt and cracked black pepper. To make it mega, add some prosciutto to the skewers and skip the salt.