Melon Cucumber Medley Recipes

CUCUMBER, MELON AND WATERMELON SALAD

Watermelon and feta has been in vogue for some time (and forever in Greece). I decided to throw in some of my endless supply of cucumbers and mix it up with the melons. I cut the melon and cucumber into medium-size dice (1/2 to 3/4 inch), but you can also make this more like a salsa and cut the produce into fine dice.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 2m

Yield 4 servings

Number Of Ingredients 9

Cucumber, Melon and Watermelon Salad image

Steps:

Combine all of the ingredients in a large bowl. Toss together just before serving.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 1359 milligrams, Sugar 39 grams

Ingredients

4 cups mixed diced watermelon, honeydew and cantaloupe
2 cups diced cucumber, seeded if there are seeds
Salt to taste
1 teaspoon lemon or lime zest
2 tablespoons freshly squeezed lemon or lime juice
1 to 2 tablespoons chopped fresh mint
1 ounce feta cheese, crumbled
1/4 to 1/2 teaspoon Aleppo pepper or mild chili powder (to taste), or 1 serrano chile, minced
2 tablespoons extra virgin olive oil

MELON-CUCUMBER COOLERS

Provided by Food Network Kitchen

Categories beverage

Time 45m

Yield 6 servings

Number Of Ingredients 6

Melon-Cucumber Coolers image

Steps:

Combine the melon, cucumber, sugar, lemon juice and 1 cup water in a blender and puree until smooth. Strain through a fine-mesh sieve into a pitcher, using a ladle to push the mixture through.
Add the vodka and liqueur to the pitcher and stir to combine. Refrigerate until cold, at least 30 minutes or up to 4 hours. Divide among ice-filled glasses; garnish with cucumber spears.

Ingredients

1/4 honeydew melon, peeled, seeded and chopped (about 2 cups)
1/2 seedless cucumber, chopped, plus spears for garnish
1/4 cup sugar
2 tablespoons fresh lemon juice
1 cup vodka
1/4 cup green melon liqueur (such as Midori)

CUCUMBER MELON SALAD

This colorful salad is tangy and delicious. The unexpected combination is such a pleasant surprise. You can use whatever type of melon you have on hand. -Edie Farm, Farmington, New Mexico

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

Cucumber Melon Salad image

Steps:

In a small bowl, combine the oil, lemon juice, sugar and pepper. Slice cucumber, then cut into quarters. , In a serving bowl, combine cucumber and melon. Pour dressing over all; toss gently to coat.

Nutrition Facts : Calories 159 calories, Fat 14g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

2 tablespoons canola oil
1 tablespoon lemon juice
1/2 teaspoon sugar
Dash pepper
1 unpeeled small cucumber
1 cup cubed melon of your choice

MELON, CUCUMBER AND TOMATO SALAD

Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 2h40m

Yield 6 servings

Number Of Ingredients 12

Melon, Cucumber and Tomato Salad image

Steps:

Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.
Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.
Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 555 milligrams, Sugar 11 grams

Ingredients

1 European cucumber, peeled if desired and cut in medium dice
Salt to taste
1 pound ripe tomatoes, peeled and seeded if desired, cut in thin wedges or diced
1 small ripe honeydew melon or cantaloupe, peeled and cut into 1-inch dice or shaped into melon balls
2 to 3 tablespoons Champagne vinegar or sherry vinegar
1 tablespoon fresh lime juice
1 teaspoon mild honey, like clover, or agave nectar
4 tablespoons grapeseed oil, rice bran oil or canola oil
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped chives
Fresh watercress for garnish (optional)

MELON, CUCUMBER AND CHERRY TOMATO SALAD

This is an extremely simple, yet spectacularly refreshing salad, especially when made from height-of-the-season summer produce. Ripe melon mirrors the tomatoes' sweetness. Cucumber, a relative of melon, gives both crunch and flavor. A handful of basil and mint leaves, and a squeeze of fresh lime juice added just before serving, bring it all together.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 8

Melon, Cucumber and Cherry Tomato Salad image

Steps:

Place melon, tomatoes and cucumber in a large salad bowl. Season with salt and pepper to taste, and toss well. Drizzle with olive oil and lime juice. Toss lightly and leave to marinate for a few minutes and up to 30 minutes, to let the flavors mingle.
Add the basil leaves, tearing larger leaves into pieces, and the mint leaves.
Just before serving, fold the leaves into the salad and toss well. Taste and add a little more lime juice, as needed.

Ingredients

1 small melon, such as cantaloupe or honeydew (about 3 pounds), peeled, seeded and cut into 3/4-inch pieces
8 ounces cherry tomatoes of different colors, halved
2 medium English cucumbers (about 12 ounces), peeled and cut into 3/4-inch pieces
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice, plus more to taste
Small handful of basil leaves
Small handful of mint leaves

MELON MEDLEY

A perfect dessert soup to make in July, when melons are at their sweetest. This makes a refreshing finish to a grilled meal.

Yield 6 servings

Number Of Ingredients 7

Melon Medley image

Steps:

To make part of this soup ahead of time, prepare the watermelon and honeydew as directed, combine in a mixing bowl, then cover and refrigerate. Place the cantaloupe chunks in a separate container. Cover and chill for an hour or more.
Just before serving, combine the cantaloupe, nondairy ice cream, and orange juice in a food processor and process, in batches if necessary, until smoothly pureed.
Divide among 6 serving bowls. Place approximately 1 cup of the watermelon and honeydew mixture in each. Scatter some blueberries over the top of each serving and garnish with 2 or 3 mint leaves.
Per serving:
Calories: 223
Total fat: 5g
Protein: 3g
Fiber: 2g
Carbohydrate: 43g
Cholesterol: 0mg
Sodium: 120mg

Ingredients

3 cups watermelon, cut into 1/2-inch dice and seeded
3 cups honeydew melon, cut into 1/2-inch dice
1 medium cantaloupe, very ripe, seeded and cut into large chunks
1 pint vanilla or lemon nondairy ice cream
2 cups orange juice, preferably fresh
Blueberries for garnish
Fresh mint leaves for garnish

A SUMMERTIME MELON MEDLEY

Fresh melons of all varieties are a a summertime favorite in our home. So many palate-pleasing adjectives come to mind when you think of a perfectly ripened melon: JUICY, SWEET, FRUITY AROMA, COOL, REFRESHING. Melon salads, like this ginger lime melon medley, make a refreshing snack, or a pleasing side dish to a light meal. As long as there are melons in the grocery store, you'll find this tangy-sweet fruit salad in my frig. Enjoy your summer, and all of nature's bounty it has to offer.

Provided by Feast Your Eyes

Categories Melons

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

A Summertime Melon Medley image

Steps:

Begin by making sure your melons are ripe.
Peel, seed and cube the melons into bite size chunks, or use a melon baller; place in a large bowl.
Add brown sugar, ginger, lime juice, lime zest; gently toss.
Cover and chill at least one hour for best flavor.
To serve: Toss before placing melon in dessert dishes. If desired, fill dishes with very cold sparkling white wine and garnish with mint leaves and toasted almonds.
Cook's Tip: (1) Choose melons that are free of cuts, dents and bruises. (2) Store uncut melons in a cool place. Cut fruit should be refrigerated.

Nutrition Facts : Calories 55.3, Fat 0.2, Sodium 16.2, Carbohydrate 14, Fiber 0.9, Sugar 12.5, Protein 0.8

Ingredients

2 cups casaba honeydew melon
2 cups crenshaw melon
2 cups watermelon
2 cups cantaloupe (Melon Balls or Cubed)
2 tablespoons brown sugar
2 tablespoons crystallized ginger (Minced)
3 tablespoons fresh lime juice
1 tablespoon lime zest
sparkling white wine (optional)
1 cup slivered toasted almond (Garnish) (optional)
fresh mint leaves (Garnish) (optional)

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CUCUMBER, MELON AND WATERMELON SALAD

MELON-CUCUMBER COOLERS

CUCUMBER MELON SALAD

This colorful salad is tangy and delicious. The unexpected combination is such a pleasant surprise. You can use whatever type of melon you have on hand. -Edie Farm, Farmington, New Mexico

MELON, CUCUMBER AND TOMATO SALAD

Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two. Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.

MELON, CUCUMBER AND CHERRY TOMATO SALAD

MELON MEDLEY

A perfect dessert soup to make in July, when melons are at their sweetest. This makes a refreshing finish to a grilled meal.

A SUMMERTIME MELON MEDLEY

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