Search Results (124 found)
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This fruit salad recipe with watermelon, cantaloupe, and honeydew is an easy, refreshing, and light side dish for your next summer picnic.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 to 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Jenn Louis uses whatever melon looks best at the market. She sometimes swaps out the feta for ricotta salata or the chives for mint.
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Chilled coconut milk and honeydew with an infusion of mint and melon liqueur make a delightful start to a meal. Serve in a chilled soup cup and garnished with a sprig of peppermint.
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This is such a beautiful light summer salad with such subtle and fresh flavours.
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Chef Andy Glover of Mission Estate Winery used smoked pork, but prosciutto is also tasty.
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Vodka, melon liqueur, and raspberry liqueur are topped off with pineapple juice. A brown-colored, sinfully sweet cocktail.
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Making these frozen pops is like a salute to summer. Assemble each treat with your pick of strawberries, kiwi fruit, papaya, or melon. Each one tastes great in these sweet heart-healthy frozen snacks. And each fruit adds a splash of color.
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Cucumber and honeydew melon combine with passion fruit juice and fresh mint in a creative smoothie that's guaranteed refreshing on a sultry summer day.
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To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa.
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Serve this cold no-cook soup made from honeydew melon, cucumber, and avocado as a starter or part of a light meal when it's just too hot to cook.