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tipstools tips 2008 04 how to slice and peel melons
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Like creamy parsnip purée and shawarma-spiced carrot salad.
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A simple combination of shallots, chile, and loads of acid, fat, and salt transforms any mediocre melon into something juicy and joy-inducing. Feta helps too.
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(5)
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We’re over having to carefully cut the peels off citrus before slicing them; simply peeling them first keeps their natural shape intact and saves time.
5.0
(5)
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Get beautiful citrus segments every time with our step-by-step photo guide
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Turn summer’s bounty into a full meal with some blistered cherry tomatoes, cooling yogurt, and a drizzle of balsamic glaze piled on top of fried bread.
4.7
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A classic combination of melon and cured meat gets upgraded with the addition of briny olives and buttery nuts.
3.5
(3.5)
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In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.
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“This is a great bitter-sweet combo. Dip peel in melted chocolate for an after-dinner treat.” —Claire Saffitz, assistant food editor
4.0
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The flesh immediately surround-ing the seeds is the most succulent part of any melon; if you haven’t tried eating the crunchy seeds before, hold on to your hat.
4.5
(4.54)
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When summer gives you perfect peaches, turn them into this glorious peach pie encased in a flaky all-butter crust.
4.5
(4.54)
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2.5
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When you leave lemon peels behind on the cutting board, you’re (literally) throwing away free flavor. The peel adds a mild bitterness that we love, plus a bit of texture that instantly makes a salad dressing interesting.
3.5
(3.51)
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Transform puff pastry, ripe fruit, and a slick of jam into a patisserie-chic dessert.
4.0
(4.06)
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A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.
4.0
(3.92)
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This summer, take juicy, ripe cantaloupes, honeydews, and more beyond the fruit plate. These are our best melon recipes.
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Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.
4.3
(4.3)
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No seafood? No problem. This summery fruit “crudo" hits all the right notes of bright, savory, sweet, and umami in one vibrant dish.
5.0
(4.8)
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Put them on repeat all season long.
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Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.
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(5)
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This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.
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Keep a log stashed in your freezer AT ALL TIMES.
4.0
(3.87)
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Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.