Name: Melon and Avocado Crudo
Yield: 4–6 servings
Ingredients: 5 Tbsp. extra-virgin olive oil, divided; 1 garlic clove, finely grated; 1 1" piece ginger, scrubbed, finely grated; 2 oil-packed anchovy fillets; ½ tsp. crushed red pepper flakes; ¼ cup finely chopped cilantro, plus leaves for serving; 1 Tbsp. sherry vinegar or white wine vinegar; 1 lime; Kosher salt; ½ small honeydew melon, rind and seeds removed, cut into 3x1" pieces; 2 large avocados, cut into 2" pieces (about 6 pieces each); ½ small white onion, thinly sliced, plus more for serving; Handful fresh mint leaves (for serving; optional); Freshly ground black pepper; Flaky sea salt

Overhead shot of honeydew melon crudo on a pink plate and yellow gradient surface.

Photograph by Shawn Michael Jones, Food Styling by Spencer Richards, Prop Styling by JoJo Li

This simple fruit “crudo” is an exercise in letting high-quality produce shine. The ripe honeydew melon and creamy avocado get complexity from a splash of bright vinegar, fresh ginger, and (surprise) a couple of anchovy fillets that subtly up the umami factor. Pair it with the rest of DeVonn’s dream Pride brunch menu: Breakfast Smash Burgers, Coconut and Turmeric Fried Rice, and Guava and Goat Cheese Phyllo Pie.

What you’ll need

Microplane Grater
$18 At Amazon
Small Skillet
$23 At Amazon
Citrus Juicer
$20 $15 At Amazon

Recipe notes