The Only Melon Recipes You’ll Need this Summer!

Melons are versatile fruits that can be enjoyed in various ways. These recipes explore sweet, salty, and spicy flavor profiles for a unique twist!

Prosciutto e Melone | Yields: 8 Servings | Serving Size: 1 Wedge | Prep Time: 10 Minutes

Ingredients

• 1 ripe cantaloupe

• 8oz thinly sliced prosciutto 

• 2 Tbsp honey

• 1 Tbsp balsamic

• Fresh greens

Instructions

1. Prep the ingredients. Slice the cantaloupe in half and scoop out the seeds. Cut each half into 4 wedges (8 total). Peel the rind off each wedge. 

2. Take a thin slice of prosciutto and loosely wrap around each wedge until all are covered. Wrap extra prosciutto if desired. 

3. Lightly drizzle honey and balsamic glaze over wedges. 

4. Scatter basil leaves or spring mix lettuce to use as a base and garnish for your wedges.

5. Serve and enjoy! No cooking necessary! (Bonus Tip: Wedges can be grilled for extra flavor!)

Watermelon Pudding (Gelo di Melone) | Yields: 4 Servings | Prep & Cook Time: 25 Minutes

Ingredients

• 3-4 cups freshly blended watermelon juice, about 4 cups of watermelon chunks (make sure there are no seeds or pulp!)

• ¼ cup sugar

• 2 Tbsp cornstarch

• 2 Tbsp vanilla bean paste

• 2 tsp lemon juice

• Whipped cream

Instructions 

1. Puree the watermelon chunks using a mixer or blender. Strain until smooth. (If you are using watermelon juice that is already made, disregard this step.) 

2. In a small bowl, combine cornstarch with 2 Tbsp watermelon juice and stir until there are no lumps. 

3. In a saucepan over medium heat, add the remaining watermelon juice and bring to a boil. Let simmer for 5 minutes. Slowly whisk in sugar and vanilla until fully dissolved. Add in cornstarch mixture into the juice and let simmer for 3 minutes, stirring generously. Add in lemon juice and whisk together. 

4. Remove from heat. Strain the pudding mixture and let cool slightly. Add in any extras if desired during this time.

5. Pour pudding into individual jars or molds once cooled to room temperature. Refrigerate for at least 4 hours before serving. 

6. Add whipped cream and garnish! Enjoy!

Honeydew Salad | Yields: 4 Servings | Prep Time: 10 Minutes

Ingredients

• 4 cups of 1-inch cubed honeydew

• 2 Tbsp lime juice

• 1 tsp finely minced jalapeño 

• Pumpkin seeds (pepitas)

• Chopped cilantro

• Crumbled feta and cotija cheese (goat cheese works too!)

• Salt and chili powder to taste

Instructions

1. Cube 4 cups of honeydew and place into a large bowl.

2. Drizzle 2 Tbsp lime juice over melon until evenly coated. Add in jalepeño, pumpkin seeds, cilantro, and crumbled cheese. Mix together until all melon cubes are coated.

3. Add a pinch of salt and chili powder to taste and toss until combined. 

4. Serve cold and enjoy!