Spicy Savory Sweet Honeydew Melon Recipes

Steps:

• Add the agave, lime juice, cayenne pepper and salt to a large bowl and whisk to combine. Add the cantaloupe and honeydew to the bowl along with the mint leaves and toss to coat with the dressing. Serve as is, or for a more intense flavor, refrigerate for a few hours and up to overnight and toss again before serving.

Steps:

• Whisk 1 tablespoon each brown sugar and vegetable oil, 1/2 tablespoon fish sauce, 1 teaspoon Sriracha and the zest and juice of 1 lime. Drizzle over 1/2 each sliced cantaloupe and honeydew melon. Top with 2 tablespoons each chopped peanuts, cilantro and mint.

Steps:

• 1. In a small pot boil water and sugar, once boiling, add the cilantro stems, birds eye chili and lemon zest and remove from heat.
• 2. Allow the syrup to cool to room temperature.
• 3. Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get.
• 4. Remove the cilantro stems from the syrup and discard.
• 5. In a large bowl toss the melon with the chilled syrup.
• 6. Add the remaining salt, the white pepper if using and the cilantro leaves, toss gently .
• 7. Drizzle with either coconut or olive oil and serve.

Steps:

• In a small pot boil water and sugar, once boiling, add the basil stems, chili and lemon zest and remove from heat.
• All the syrup to cool to room temperature.
• Then you can refrigerate the simple syrup for anywhere 15 minutes or up to 24 hours. The longer it sits the more flavor you will get.
• Remove the basil stems from the syrup and discard.
• In a large bowl toss the melon with the chilled syrup.
• Add the remaining salt, the white pepper if using and the basil leaves, toss gently .
• Drizzle with olive oil and serve.

Steps:

• Take the melon, remove the seeds, then cut the flesh away from the outer skin and chop into chunks. Put the melon, cucumber and lime through your juicer following the manufacturer's instructions. Pour into a tall glass and serve.