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Summer Melon Recipes

Simple recipe ideas to enjoy outdoors

Gatherings in parks or gardens are becoming part of everyday life in the current circumstances. Transporting food can sometimes be difficult but choosing the simplest ingredients is the most satisfying. Even the task of preparing your own picnic food for your outdoor adventure or journey is a pleasure.

Melons come in all shapes and sizes, from honeydew, watermelon, cantaloupe, galia – there is even a Santa Claus melon! But apart from being delicious, melons are also really healthy, with amazing antioxidants such as Vitamin A and C which boost immunity (so important at the moment) plus potassium for a healthy heart and copper for glowing skin. However, the most important aspect of melons (one which we never consider) is their high water content. Their water percentage is 90 percent and therefore an ideal food to consume during hot summer weather to prevent dehydration.

Try these delicious summer melon recipes and see how easy they are to prepare and how simple to transport and eat outdoors.

Maureen Clark Melon Salad
Image by Maureen Clark

Watermelon Summer berry delight

Easy to transport and perfect for picnics!
Serves 4-6
1 large watermelon
2 large sweet oranges
150g strawberries
150g blueberries
4 white flat peaches or ripe nectarines
Several sprigs of mint

1. Slice top of watermelon.
2. Set aside top, and gently remove the flesh from the inside making sure no black seeds are remaining. Set flesh aside.
3. Peel and remove pith from oranges and slice into segments.
4. Wash and slice all stone fruits.
5. Wash and de-hull strawberries then slice in half.
6. Wash and snip mint leaves.
7. Place all fruit back in hulled-out melon shell, top with mint leaves and keep chilled for as long as possible before using.
8. Serve with a bowl of crème fraise (drizzled with honey).

Maureen Clark Melons
Image by Maureen Clark

Greek feta with watermelon salad

Refreshing on a hot summer day and easy to prepare.

Serves 2
½ watermelon
200g good-quality Feta cheese
150g black pitted olives
ground black pepper
sea salt
sprigs of mint
original sweet balsamic vinegar (optional)

1. Cut rind from watermelon. Remove black seeds. Cut melon into medium sized chunks and set aside. (or use ½ watermelon inside scooped out).
2. Cube the feta cheese into 1 inch cubes.
3. Drain black olives (if in brine). Slice in half.
4. Combine all ingredients in a small bowl. Season with black pepper and sea salt.
5. Top with sprigs of mint.

Optional ingredient – drizzle with sweet balsamic vinegar dressing.

 

Check out some of our other recipes

Beer bread

Ukrainian Easter bread

Soda bread

or head on over to our Full Recipe Index

 

 

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