Aguas frescas, water-based fruit drinks, are a cool way to make your fresh fruit go further. Try this recipe with watermelon, mango, or whatever you have.
Author: Eddie Hernandez
"I literally didn't know how to boil an egg until I was in my 20's - when I tried to impress a guy by making dinner for him," writes Sally Siegel of Pittsburgh, Pennsylvania. "I didn't have much success...
An easy Vodka and Watermelon Cooler drink recipe
Savory fruit salads are officially a thing. (And, for the record, cucumber is a fruit.)
Author: James Beard
Author: Lora Zarubin
This all-green salad gets a spicy kick from serrano, ginger, and just a hint of fish sauce. It's just the side your barbecue ribs are looking for.
Author: Anna Stockwell
Author: Tracey Seaman
A mandoline beats any knife at quickly turning fruit and veg into long elegant ribbons.
Author: Claire Saffitz
Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.
Author: Soa Davies
Brochettes of Melon, Prosciutto, and Fresh Mozzarella
To make this slightly sweet dish such a delicious departure from other melon soups, Kinch briefly cooks vibrant Cavaillon and Charentais melons. Feel free to use any of your favorite summer melons, including...
Author: David Kinch
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Author: Ian Knauer
Author: Jean Georges Vongerichten
Author: Adam Sappington
Author: Gina Marie Miraglia Eriquez
Adding grated orange peel amps up the melon's flavor, and layering whipped cream with the icy granita makes for an intriguing contrast of both texture and temperature.
Author: Lora Zarubin
Author: Michael Laiskonis
Author: Jennifer Iserloh
Author: Gene Briggs
Watermelon is a heart-health heavyweight. It has about twice as much ticker-protecting lycopene as tomatoes do.
Author: Kerri Conan
Author: Susan Spungen
Author: Lourdes Castro
The sweet but firm flesh of a Honey Kiss melon works especially well for cutting into ribbons; if using cantaloupe, use one that's slightly underripe.
Author: Anna Stockwell
I know, I know. This sounds crazy, right? Well, you just have to trust me on this one. The cantaloupe breaks down to form the backbone of a sweet, creamy sauce scented with pancetta and marjoram. A sleeper...
Author: Emeril Lagasse