Summertime…Time For Melons!

by Sue Taggart

Sweet, juicy melons are a perfect summertime dessert. But we decided to mix it up a bit with some sweet and savory combinations. Give them a try—so easy to make and really delicious!


A step up from the usual melon wrapped with prosciutto. They are sweet, salty, spicy and tart all at the same time.

Makes 4-8 Servings (depending on how many you eat!)

1lb.   seedless watermelon cut into 16 (2-inch) cubes

3oz.  thinly sliced serrano ham cut into 16 strips (you can use prosciutto)

1.      serrano chile, cut into 16 round slices

1Tbs pomegranate molasses (you can also use a balsamic glaze)

 Wrap each watermelon cube with one strip of ham. Top each with one slice of chile. Place on a serving platter and drizzle with the pomegranate molasses. Serve at once.


This is a perfect appetizer or great with grilled chicken.

Makes 4 servings

1  small shallot finely chopped

5Tbs  Champagne or white wine vinegar

4Tbs  extra virgin olive oil (EVOO)

3lb  cantaloupe, peeled, seeded and cut into 1” cubes

1    English cucumber

6oz   feta cheese, crumbled

½ cup   roughly chopped toasted almonds

½ cup  roughly torn basil leaves

¼ tsp red pepper flakes

1tsp   kosher salt

Stir shallot and vinegar in a small bowl and let stand for 10 minutes.  Arrange cantaloupe and cucumber on a large platter, and top with feta. Whisk salt and EVOO into shallot mixture. Drizzle over salad and top with basil, almonds and red pepper flakes.

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