Summer is coming to a close, and, with it, all those fresh, sweet and juicy melons. How sad! All is not lost, though, there’s still a little bit of time left to enjoy the seasonal bounty. Make the most of melon season by trying one of these great recipes for cantaloupe, honeydew and watermelon. Have a favorite melon recipe that we didn’t cover? Tell us about it in the comments!
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13. Roasted Watermelon Seeds
Though roasting watermelon seeds is common in many parts of the Middle East and Asia, in the rest of the world, the seeds are little more than a hindrance in the way of that sweet, juicy fruit. But pro-seeds folks are on to something — not only are roasted watermelon seeds delicious, they are also loaded with nutrients like iron, magnesium and copper, and are an excellent source of unsaturated fat.
So what should you do with the seeds? Here are some suggestions:
- Add to a salad, both fruit and vegetable
- Top grilled vegetables with the seeds
- Add them to a homemade trail mix
- Snack on them on their own
You can also roast the seeds of cantaloupe and honeydew melon!
- 1 Cup black watermelon seeds (discard white seeds)
- Olive Oil
- 1 Tablespoon salt
1. In a fine mesh sieve or colander, rinse seeds under cool, running water to remove any watermelon gunk. Spread the seeds on a baking sheet in a single, even layer and let fully dry. If you can, dry the seeds outside under direct sunlight.
2. Preheat oven to 325 degrees. Place seeds in a large bowl and lightly toss with oil and salt. Return seeds to the baking sheet, and roast for 15-20 minutes. Let cool before serving.
Recipe Credit: about.com
5. Melon Slaw.
- 4 Tablespoons finely chopped shallots
- 4 Tablespoons chopped fresh mint
- 1/4 Cup apple cider vinegar
- 2 Tablespoons honey
- Coarse salt and freshly ground pepper
- 1 Small asian pear, julienned
- 1/2 Cucumber, julienned
- 1 Cup shredded jicama
- 1 1/2 Cups cubed watermelon
1. In a medium bowl, add shallots, mint, vinegar, honey and salt and pepper to taste. Whisk to emulsify, and adjust seasonings to taste. Toss in pear, cucumber, jicama and watermelon, and toss in dressing to coat well. Serve at once.
Recipe Credit: Country Living.
9. Cantaloupe Crostini
How’s this for the perfect Labor Day appetizer?! Though the original recipe calls for herbed goat cheese, I decided to go with plain goat cheese and fresh tarragon. Fresh oregano would be great, too.
- 1/2 Large baguette, cut into 1/4-inch thick slices
- 2-3 Tablespoons extra-virgin olive oil
- 1/4 Cup goat cheese
- 1 1/2 Tablespoons roughly chopped fresh tarragon or oregano(optional)
- 1 Medium cucumber, thinly sliced
- 3 Cups cubed cantaloupe
1. Preheat oven to 350 degrees F. Lightly brush sliced baguette with olive oil. Arrange bread slices on a baking sheet, and toast in the oven for about 10 minutes, or until slices are golden brown. Let toasts cool for a minute or two.
2. Spread each sliced with goat cheese. Sprinkle on fresh tarragon. Arrange 1 slice of cucumber and 1 cube of cantaloupe on each toast. Serve at once.
Recipe Adapted From: Epicurious.
13. Tea-Kissed Melon Slices.
- 3 Bags Jasmine Green Tea
- 2 Tablespoons Honey
- 2 Pounds mixed melon wedges
- 1/2 Cup fresh mint leaves
1. Steep tea bags in warm (not boiling) water for 3-5 minutes. Take the tea bags out and stir in honey.
2. In a 9×13 baking dish, arrange melon wedges. Pour tea-honey syrup over wedges and sprinkle mint leaves. Cool in the fridge for 45 minutes, turning the wedges over about halfway through. Use tea-honey syrup for dipping.
Recipe Credit: Martha Stewart.