For local melons at their peak, less is more. The bright floral sweet notes of honeydew, cantaloupe and watermelon only need to be dressed up by a drizzle of lime, five spice, honey and mint.
Those halcyon days of summer have arrived! We’ve sloughed off our hard city veneer for swimsuits and sea-salted tresses; the grey hot pavement for sun-dappled verdant afternoons by the pool punctuated only by the gentle hum of the grill and the shimmery glint of cream-puff clouds above. And of course, what’s also arrived is the eagerly-awaited bounty that is summer produce—all so bright and juicy and still-warm from the sun. This trio of summer recipes takes the best of farmstand produce and marries them with Asian flavors to create effortlessly-made and nourishing platters of food perfect for setting down on the garden table. So, let’s raise a glass to these weeks we get to exhale a bit and savor what’s good and delicious.
Serves 4
INGREDIENTS
1 ripe honeydew
1 ripe cantaloupe
1 ripe small seedless watermelon
¼ cup honey
¼ tsp five spice
1 lime, juiced
Mint leaves, for garnish
METHOD
In a small bowl add honey, five spice and lime juice and mix to combine.
Cut all melons in half, seed honeydew and cantaloupe, then use a melon baller to scoop out balls. Add melon balls to a shallow serving bowl, pour honey mixture atop and gently toss to combine. Garnish with mint leaves and serve.