Melon

Did you know you can grill a steak, toss together a ceviche, and make watermelon poké—all on a sailboat? Neither did we until we charted a course for the Channel Islands with a veteran crew of food lovers.

Who knew cantaloupe was this much fun?

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

The only way to perfect cantaloupe jelly? Just add sparkling wine!

Fresh cantaloupe + coconut make for the perfect summer cocktail.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

Adding lemon verbena and pureéd cantaloupe to a simple syrup brings out the sweet notes of the Prosecco.

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

If you have a really ripe, gorgeous watermelon, you may not need any sugar at all.

True, this concoction is slightly more complex than lemonade. But the work is worth it.

Margaritas are always wearing their party hats.

Don't just pick up any old watermelon at the market. Find the very best, ripest one. Here's how.

Here is some fruit-spiration for your summer weekend. You're welcome.

Out of tequila? Never fear: Using vodka instead makes this watermelon margarita recipe just as delicious.

Here's how to buy, store, and cook with watermelon, in season in August.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

The ultimate summer snack just got a revamp.

Here's how to buy, store, and cook with all kinds of melon, in season in July.

The musky-sweet flavor of melon also takes well to red pepper flakes and cracked black pepper.

Feel free to adapt this fruit salad as the seasons change; aim for a mix of juicy fruit (like melon), stone fruit, and berries.

The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.

In which we learn that Bon Appétit has a long history of questionable melon recipes.

This Southern melon pickle deserves a spot in your fridge. Here’s how to get just the right flesh-to-rind ratio.