Sure, there’s plenty of cantaloupe, watermelon, and honeydew at the supermarket, but now is the time to see a wide array of cultivated varieties of melon at farm stands and produce markets. Look for Galia, crenshaw, orange-fleshed honeydew, casaba, and more. Most of these melons sport flavors reminiscent of honeydew and cantaloupe with more intense sweetness and juiciness.
Look for melons that are heavy for their size with no visible soft spots or bruises. Let melons stand on the counter until ripe--that is, no longer rock-hard. Also, give them a sniff at their stem end (the place they would have been attached to their vines); you should smell melon.
Mostly, we enjoy melons very cold and sliced into wedges. Diced and paired with ripe berries we pile the mixture over granola and oat milk at breakfast. Super-ripe melon makes a phenomenal smoothie with plain yogurt and blueberries.
Savory elements prove terrific with melon. Think of the classic prosciutto and melon appetizer. A generous grind of fresh black pepper or grains of paradise transforms nearly any melon into a suitable side dish for dinner. Paired with salt and/or red chili melons welcome vegetables and lean proteins.
Case in point: The following recipe for grilled chicken cutlets topped with a melon and pickled red onion relish. This beautiful dish cools off any summer day; serve it warm or chilled at a backyard party. The relish also tastes terrific with grilled salmon or pork cutlets.
Sweet and savory watermelon salads captured our hearts over the past few summers. This summer, our go-to salad pairs pale-green fleshed Galia or honeydew melon with ribbons of raw zucchini, feta crumbles and salted pistachios.
For a casual appetizer to serve with sangria or sparkling wine, spread a 1/2-inch thick layer of labneh (thick Middle Eastern yogurt) or plain Greek yogurt over a serving platter. Cover the yogurt with a generous layer of diced ripe melon, such as cantaloupe, Galia or honeydew. Sprinkle with dried cranberries or barberries and chopped salted nuts. Season with grated lemon rind or sumac and generous shakes of za’atar or another favorite spice rub. Drizzle everything with balsamic glaze or agave syrup. Serve with thick slices of toasted country-style bread.
To easily cut up a whole melon, slice off both ends of the melon. Stand melon on one cut edge on the cutting board. Use a large knife to cut away the rind, rotating melon as you go. Cut melon in half and scoop out seeds. Lay melon flat on a cutting board rounded side up. Slice as desired. Cut slices into chunks as desired.
Grilled Chicken Cutlets with Melon and Pickled Red Onion Relish
If chicken cutlets are unavailable, set a boneless skinless chicken breast half on a cutting board. Slice horizontally in half. Place each piece between two sheets of plastic wrap. Pound to flatten the pieces into a uniform 1/4-inch thickness.
Makes 4 to 6 servingsFor the Pickled Red Onions
