When the weather warms up, melon season officially begins. From juicy watermelon to crisp honeydew, summer melons are at their peak and the best melon recipes make the most of their naturally sweet and refreshing flavor. Whether you’re craving a savory salad, an easy appetizer, a refreshing drink, or a simple dessert, these recipes are made for poolside afternoons, warm-weather dinners, and every sunny moment in between.
Before diving into our favorite melon recipes, it helps to know how to choose, store and prepare your fruit. Although smaller melons are relatively easy to handle, cutting a whole melon can seem intimidating without the right approach. Below you’ll find everything you need to select a ripe melon and cut it safely and efficiently.
*image above from Rebekah Peppler’s book, The South—read our interview here.
How to choose the best melon
Regardless of which variety you buy, look for a melon that feels heavy for its size and gives off a fragrant, subtly sweet aroma. A few extra clues can help you bring home the ripest, tastiest option.
For cantaloupelook for a raised, evenly textured crust and a warm beige or golden color under the fillet. The end of the stem should smell nice and give slightly when gently squeezed.
For honeydewchoose one with a smooth, waxy rind that leans toward creamy yellow rather than bright green. Ripe honeydew should be heavy and have a slightly sweet scent at the end of the flower.
For watermelonkeep the following details in mind:
- Shape and size: A good rule of thumb: the heavier the watermelon, the juicier it is. Watermelon is more than 90% water, so its weight is a useful indicator of its ripeness. The best watermelons also have a symmetrical shape, whether round or oval. Irregular bumps or uneven sides may indicate inconsistent exposure to sun or water during the growing process.
- The land: Look for the yellow spot on the rind known as field spot, the area where the watermelon sat on the ground while it ripened. A creamy, dark yellow spot is usually a sign that the fruit has had enough time to ripen and develop sweetness. A pale or almost white spot may mean it was picked too early.
- The sound test: Once you find a promising watermelon, give it a firm tap with your knuckles. A ripe watermelon should produce a deep, hollow sound. If it looks flat or dull, the flesh may be underripe or too soft.
How to Cut and Prepare Melons
The best way to cut a melon depends on how you plan to serve it, but the same basic method works for most varieties. Before you begin, rinse and dry the rind, even if you won’t eat it, to avoid transferring dirt or bacteria to the flesh when you slice it.
For quarters or slices
- Cut a small piece off both ends of the melon to create flat, stable surfaces.
- Hold the melon upright and carefully cut it in half from top to bottom.
- Use a spoon to remove seeds from cantaloupe, honeydew, and other seeded melons. The watermelon can be left as is.
- Place each half cut side down and cut into quarters.
- Serve the wedges with the crust attached or cut the flesh from the crust before serving.
For cubes or sticks
- Cut off both ends of the melon, then stand it upright on a sturdy cutting board.
- Cut the melon in half and remove the seeds if necessary.
- Working from top to bottom, carefully follow the curve of the fruit with your knife to remove the rind.
- Cut the peeled melon into slices or long sticks.
- Turn the pieces over and cut them crosswise into cubes of the desired size.
For a particularly large watermelon, you may find it easier to cut each half into quarters before removing the skin. Store cut melon in an airtight container in the refrigerator and enjoy within a few days for a fresher flavor and texture.
6 melon recipes for a mild summer
Spicy watermelon and feta salad
With a touch of jalepeño to complement the fresh flavors of summer, this is one of the watermelon recipes you can’t live without this season. With additions like creamy feta and sweet honey to enhance the flavor of your fresh sliced fruit, it’s more than just an aesthetically pleasing appetizer.
Caprese salad with tomatoes and watermelons
Caprese salads are my favorite for summer because they contain everything I love during the warmer months. Creamy mozzarella cheese, juicy cherry tomatoes and crunchy cucumbers are the flavorful elements that complement the fresh watermelon in this stunning salad. Needless to say, I’m a little obsessed.
Spicy melon and ricotta toast
A crisp slice of sourdough makes the perfect base for silky ricotta and a bright, spicy melon topping. It’s an unexpected way to serve cantaloupe and one of our favorite options when it’s too hot to cook.
Chopped Greek Salad with Watermelon
Until recently, I didn’t understand how versatile watermelon could be, which meant I hadn’t considered including it in my summer salads. If you’re looking for a healthy and tasty side salad to present at your summer get-togethers, this Chopped Greek Salad is a perfect crowd pleaser.
Blessed among the melons
It’s summer simplicity at its best: ripe melon, a splash of sweet wine and a pinch of flaky salt. We love how it effortlessly transforms a few beautiful ingredients into something that feels instantly special.
Grilled Watermelon Salad
This recipe takes watermelon to an unexpected place: right on the grill. A quick char deepens the flavor, while creamy cheese, basil or mint and a touch of balsamic bring the perfect balance of sweet, salty and fresh.
Some other ways to enjoy melon
We’re always bookmarking ways to get the most out of our summer produce. These recipes from some inspiring creators in the sub-pile are worth adding to your list.
Watermelon Salad with Mint and Shallot
Britt St. Clair, The Dinner Dispatch
Sweet watermelon gets a savory finish with fresh mint, thinly sliced shallot and a lightly spiced Espelette vinaigrette. It’s simple enough for a weeknight but fancy enough to bring to a summer dinner party.
Watermelon Gazpacho with Burrata
Michelle Aronson, Eat Like a Farmer
Part chilled soup, part ode to summer’s peak produce, this gazpacho mixes watermelon with tomatoes, cucumber, peppers, herbs and lime. The burrata adds richness and mellows the acidity in just the right way.
Melty Watermelon Margaritas
This frozen margarita combines watermelon, tequila, lime, and a touch of jalapeño for a drink that falls somewhere between juicy, tangy, and subtly spicy. Its icy texture makes it light and very refreshing.
Melon Ice Cream
The appeal here is the sheer simplicity: Frozen watermelon or honeydew is scraped with cold cream until it becomes soft and easy to scoop. It’s a clever shortcut to a creamy frozen dessert without the ice cream maker or long list of ingredients.
Tasty Fruit Salad
Hetty Lui McKinnon, With vegetables, with love
The olives, herbs, olive oil, and balsamic firmly pull the melon and stone fruit into savory territory. It’s an inventive combination that proves summer fruit can hold its own beyond dessert.
Watermelon Granita and Rosé Slushie
This watermelon granita is crisp, refreshing and gently aromatic thanks to fresh basil. Mix it with rosé and it becomes an easy frozen drink with a little more depth.
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