Melon

Once it is cooked, the melon is mostly unrecognizable, and it’s fun seeing if people can guess what this pasta sauce’s secret ingredient is.

This refreshing sherry and watermelon cocktail gets a spicy kick from ginger kombucha.

Cookbook author Reem Kassis shares her take on a beloved childhood snack of melon slices and almond juice.

Don't throw away your watermelon rinds. Turn them into these sweetly sour preserves, which are a perfect accompaniment to roasted meats, cheese plates, and more.

Even though this salad is all about summery from-the-farm watermelon and tomatoes, the corn nuts make the dish. Their salt and crunch accentuate the juicy sweetness of the fruit.

The Thai-inspired dressing—tart and spicy and salty—plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.

This watermelon cocktail, inspired by the song by the Fania All-Stars, is a thirst quencher that makes us dream of dancing the night away to live salsa music.

Grilling watermelon caramelizes the sweetness of the fruit, and the char gives just a hint of smoky flavor.

If your watermelon isn’t very sweet, force it to be savory by adding peppery radishes and a quick vinaigrette. With mint strewn all over, it's super-refreshing.

Aguas frescas, water-based fruit drinks, are a cool way to make your fresh fruit go further—especially in the summertime when you might have a larger watermelon than you know what to do with, or peaches that are starting to shrivel.

The perfect romantic-comedy homage in a drink—a little sweet, a little bitter, and HOT. 

This refreshing blended drink is inspired by ayran, doogh, and lassi. Yogurt makes it tangy and creamy; white pepper gives a touch of earthy heat.

Watermelon contains natural sugars and plenty of liquid, which make this smoothie light and refreshing. The fresh mint gives it that je ne sais quoi that you might not be able to pinpoint right away, but which makes the flavor a total standout. 

Think of this smoothie-like sipper as a base, then start riffing. Try blending mild red pepper flakes with mango, finely grated ginger with pineapple, or cucumber and mint with honeydew.

A quick vinaigrette gives watermelon chunks a bit of extra brightness, perfect for pairing with charred ribs and sweet cherry tomatoes.

This technique is nothing short of amazing—even if you're finicky about your pickles.

This showstopper is a kaleidoscope of colors, a treasure chest of nutrients . . . yet not a berry to be seen. Winter fruit has its merits: Kiwi is an excellent source of vitamins C and K (the latter is needed for blood clotting), not to mention digestion-enhancing fiber. Reddish-orange persimmons contain twice the dietary fiber of apples, plus more potassium, calcium, iron, manganese, and antioxidants. Cantaloupe and honeydew both provide potassium and are super hydrating—helpful for the winter months when you might be stuck indoors amid dry, re-circulated air. Dressed in a tropical coconut kefir-and-mint vinaigrette, it's a pleasure for all of the senses.

While the ingredients for this sweet, salty, and savory salad can all be prepped ahead, the greens should be tossed through just before serving so they stay bright and crisp.

Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you’d imagine from this simple combination.

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Believe it or not, watermelon and feta make a great pairing. Toss in some hot chili peppers and cilantro and you have a salad to delight everyone who tries it. Buy seedless watermelon for this—you won’t be disappointed when you try it.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.