Dipped in spiced salts, scraped into icy granita or mixed into salads, ripe melon is summer's best produce moment.
There’s nothing more refreshing on a hot day than an icy-cold chunk of ripe melon. The fruit is at its peak right now in the markets so you should be buying one — whether it’s a sweet watermelon, floral honeydew or candy-like cantaloupe — every time you go shopping to keep around for a snack. My favorite thing to do with them right now is to dip the chunks into a spiced salt or sugar, teeming with heady, tart flavors.
Once I’ve had my fill of icy-cold melon from the fridge, my favorite thing to do with any leftovers is to turn them into thisby blending the fruit with some rosewater and a little sugar. Topped with pistachios, it’s an excellent snack or dessert that elevates the already-perfect melon just a bit more.
For watermelon, I love to simply toss it in fresh mint leaves and lime juice, but it’s the drizzle of olive oilthat really makes the other three ingredients stand out. The oil adds just the right amount of fat to the lean-tasting fruit so that it transforms its taste into something more substantial and hearty — in this iteration, it’s great as a side dish.
If you happen to open a melon before it’s perfectly ripe, don’t worry. For cantaloupe, julienne the firm flesh and toss it with yogurt flavored with fresh ginger and curry powder to transform the melon into a that works just as well as a side dish as it does as a topping for grilled sausages or turkey burgers.by cooking it gently in a skillet of cumin, coriander, serrano chiles and ginger. This treatment, ironically, brings out the sweetness in the melon to balance the other warm, spicy flavors. And it gives summer’s best fruit another life beyond just the perfect thing to eat icy-cold straight from the fridge.This dessert is as simple as it gets.
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