Honeydew

Inspired by traditional Chinese smashed cucumber salad, this sweet and salty version features crunchy Hami melon.

A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.

Just the side your barbecue ribs are looking for, this all-green salad gets a kick from serrano, ginger, and just a hint of fish sauce.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

High in B vitamins, cucumbers both cool and calm you.

If you have a perfectly ripe melon—great! If you don’t, no worries. The salt, acid, and a bit of heat here will give life to lackluster specimens.

This recipe puts a spin on prosciutto and melon by swapping in smoked salmon for the salty dry-cured ham.

True, this concoction is slightly more complex than lemonade. But the work is worth it.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

This summer, take juicy, ripe cantaloupes, honeydews, and more beyond the fruit plate. These are our best melon recipes.

Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.

This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.

“I'll juice just about any green, but spinach is my go-to. Melon just sweetens the deal.” –Alison Roman, senior associate food editor

For this granita, sweet honeydew melon is flecked with floral pink peppercorns and mint. Remember: One of the great things about making granita is that no ice cream maker is needed.