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:

• 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:

• In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
• Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
• Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
• Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.

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.

Steps:

• Cut the honeydew melon into wedges.
• Sprinkle lime juice on each wedge and serve.

Steps:

• Combine melon, pineapple,chile and onion; whisk oil, garlic, vinegar, lemon juice and honey; pour over fruit mixture and add salt and pepper to taste.
• Serve immediately or chill.
• Use within 24 hours.