Laurie Crowell from Golden Fig says melons are at their peak.  She shares some delicious ways to use them.

Watermelon, feta, chili pepper lime salad

red and yellow watermelon, cut into smaller bite size cubes (8 C total)
2 C feta cheese, cut into similar sized cubes
Cobanero chili flakes (or any finer chili pepper flake will do) to taste
zest of 2 limes
Juice on one lime
2 TB olive oil
Combine all ingredients, toss gently.
Adjust for seasoning.

Charentais with chèvre 

These heirloom french melons are really spectacular and you really shouldn’t  do much with them other than slice and serve. It has an apricot/caramel like flavor so lends itself to a perfect dessert melon

It was actually reported that Alexander Dumas struck a deal with the head of a town by providing their library with his books in exchange for these melons! 🙂

1 charentais melon, sliced
2 oz chevre, crumbled

Cut up melon, sprinkle chevre over top, drizzle slightest amount of honey, serve


Piel de Sapo Salad

1 Piel de Sapo , cut up
1 Persian cucumber large chopped
A few handfuls fresh arugula
1/3 C crumbled blue cheese
2 TB fresh dill
1 TB fresh mint
drizzle olive oil
drizzle fresh squeezed lime juice
drizzle honey
salt and pepper to taste

On salad plates divide arugula

scatter melon, cucumber, blue cheese, mint, dill evenly over arugula

drizzle oil, lemon juice and honey over each

salt and pepper and serve

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