Keep whole melons at room temperature for maximum flavour. Cut melon must be well-wrapped and chilled, otherwise its scent will permeate the fridge. Dessert melons have a very high water content ...

Melon seeds are lightly dry-roasted and eaten as a salted snack. In the West they are associated with health food, savoury bakes and vegetarian recipes, and also sprinkled onto bread loaves.

Melon and Kiwi Fruit Smoothie: A power shake with fruits, honey, milk and oats. Now that's a lovely combination. This luscious smoothie is definitely a perfect one to prepare along with a quick and ...

3. Skin, de-seed and cut the papayas and melon into cube. 4. Combine the fruit with the cooled syrup, season and chill. 5. Arrange the blanched onions and tomatoes on a plate. 6. Whisk all the ...

Fuzzy melon (mo gwa in Cantonese) is also known as hairy melon or gourd. While it's popular in the summer because it's considered cooling, it's usually available year-round. It's delicious in ...

Cut the melon in half and scrape out the seeds. Discard the seeds and cut out pieces of the melon using a melon baller. Skewer the melon balls on the cocktail sticks and place small rolled-up slices ...

Meanwhile, cut the melon into quarters, and scoop out and discard the seeds. Thinly cover the bottom of a saute pan with about one tablespoon of the olive oil, holding back the rest; arrange the ...

Puree the melon and syrup together in the work bowl ... or store in a covered glass jar in the refrigerator for up to 2 weeks. Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing ...

The idea for this is from a book by Jenny Baker, no longer in print, called Simple French Cuisine. She makes it with mint, ...

The velvety soup combines the sweetness of honeydew melon with the freshness of cucumber and gives them a kick from zingy lime juice and bright fresh basil and mint. Recipe developer Annabelle ...

He then serves the pudding with sweet, refreshing Japanese crown melon, and recommends the type from Shizuoka. Sato says this dessert reflects his culinary philosophy of “pure, simple and ...

Something we ate in excess while in Italy was the classic combination of melon and Parma ham. We were craving this combination of salty and sweet when we returned so, as soon as the melons started ...