Melonsaladwithorangehoneydressing Recipes

Steps:

• Peel melons; discard seeds and membranes.
• Cut each melon half lengthwise into 8 slices.
• Divide melon and grapes evenly among 4 lettuce lined salad plates.
• Combine yogurt, honey and juice concentrate; stir well.
• Drizzle 1/4 cup yogurt mixture over each salad; sprinkle with nutmeg, if desired.

Steps:

• Mix garlic, brown sugar, lime juice, chiles and lime zest in a medium bowl. Roughly chop almonds and add to garlic mixture.
• To serve, arrange each variety of melon cubes in alternating rows on a platter or in individual bowls. Spoon dressing over melon and garnish with cilantro. Serve chilled.

Steps:

• Combine watermelon, honeydew, cantaloupe, pineapple, and strawberries in a large bowl. Whisk poppy seed dressing and yogurt together in a bowl; drizzle dressing mixture over fruit before serving.

Steps:

• Bring a pot of salted water to a boil. Turn off heat and add shrimp and cook for 3 to 5 minutes. Drain. When cool enough to handle, slice each shrimp in half lengthwise.
• In a small bowl, whisk together the olive oil, ginger, lemongrass, lime zest and juice, and hot sauce. Season with salt and pepper. Set aside.
• Halve the honeydew and watermelon, cut away from rind, and remove the seeds. Slice the melons into 1/8-inch-thick pieces. Remove the watermelon seeds (it's okay if the slices don't stay intact). Using a cake ring or a glass whose mouth is slightly smaller than a 14 to 16-ounce martini glass or champagne coupe, cut out 16 slices from the watermelon, and 16 slices from the honeydew. Save the best-looking 4 watermelon slices.
• Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes.
• Layer 2 slices of watermelon and honeydew in each glass, lightly sprinkling each melon layer with the lemongrass dressing, chopped basil, chopped cilantro, salt, and pepper. (You may need to trim the melon slices so they fit neatly into the glasses, which should be half-full at this point.) Divide the shrimp among the glasses, arranging them in concentric circles. Season the shrimp with the dressing, basil, cilantro, salt, and pepper. Add another layer of melon in the reverse order: honeydew, then watermelon, seasoning as before. Top each salad with a reserved watermelon slice, and sprinkle lightly with the dressing, basil, cilantro, salt, and pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for at least 1 hour before serving (the melon and shrimp taste best when well chilled).

Steps:

• Shingle the cantaloupe half-moons and watermelon wedges on a platter. Crush the chiles and sprinkle them over the melons. Season with the salt. Scatter with the arugula. Drizzle the olive oil and lime juice over the top.

Steps:

• Combine the lime juice, honey, cilantro and salt together in a small bowl and whisk until thoroughly combined.
• In a large bowl, combine the cantaloupe, honeydew and watermelon. Add the honey-lime mixture and toss to coat evenly. Garnish with additional cilantro, if desired. Chill the salad in the refrigerator until serving.

Steps:

• Heat a large saute pan or wok over high heat. Once the pan is hot, add the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continually. Add the melon and saute for another 1 to 2 minutes or until the melon starts to take on color. Add the basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss to combine. Pour mixture onto a serving platter, sprinkle with the cheese and pine nuts, and serve immediately.

Steps:

• *Note: if you can find yellow watermelon, substitute half yellow for red watermelon.
• In small saucepan combine sugar, vinegar, salt, and ginger. Stir over medium heat until sugar dissolves. Remove from heat.
• Place dressing in a medium bowl. Slowly add both oils to sugar mixture in a thin steady stream, whisking constantly until thickened.
• Stir in sesame seeds, sesame oil, and cayenne pepper; set aside.
• In large bowl combine melon and cucumber. Add 1/2 cup of the dressing; toss to coat.
• Line salad bowls or a platter with lettuce; top with melon mixture. If desired, sprinkle with cilantro and bacon.
• Pass remaining dressing.

Steps:

• Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
• Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Steps:

• In a small saucepan, bring the first six ingredients to a boil. Boil for 2 minutes; remove from the heat. Cover and cool syrup completely. , Combine the fruit in a very large bowl; add syrup and stir to coat. Cover and chill for at least 2 hours, stirring occasionally. , Drain before serving. Spoon into watermelon bowl or 8-qt. serving bowl.

Steps:

• For dressing, whisk together yogurt, coconut milk and orange juice. Refrigerate until serving., To serve, place fruit in a large bowl; toss gently with dressing. Sprinkle with coconut.

Steps:

• Using a melon baller or a teaspoon, scoop out rounds of watermelon and cantaloupe and place in a large bowl. Season with a pinch of salt.
• In a liquid measuring cup or small bowl, combine the Greek yogurt, olive oil, water, and lemon juice. Stir until smooth.
• Serve the melon in bowls and top with the dressing and fresh mint leaves.
• Enjoy!

Steps:

• In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
• Top with cilantro, seeds, and cheese as desired.

Steps:

• In a small saucepan, place the sugar, water, lemon juice, vinegar, and ginger. Heat to a boiling, stirring well.
• Continue boiling for about 5 minutes, then strain syrup through a fine sieve or cheesecloth into a bowl.
• Cool.
• Meanwhile, de-seed the cantaloupes and watermelon. Using a melon baller, collect balls and place in a large bowl.
• Sprinkle with salt and pepper, then sprinkle on the muscatel.
• Toss gently.
• Pour syrup over melon balls and refrigerate for several hours before serving.
• To serve, decorate with mint sprig.

Steps:

• Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.