Melon With Honeyed Yogurt Recipes

MELON BALLS WITH HONEYLIME YOGURT

Melon Balls with Honeylime Yogurt image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 small ripe cantaloupe
1/2 large ripe honeydew
1 wedge of watermelon
1/2 cup freshly-squeezed orange juice
1 generous tablespoon honey, or to taste
Juice of one large lime, about 1 tablespoon, or to taste
2 cups plain yogurt

Steps:

Use a melon baller to scoop out balls of flesh from the cantaloupe; place balls in a large bowl. Repeat with the honeydews and add the balls to the bowl. Use the handle of a teaspoon to scrape out the visible watermelon seeds in rows, then scoop out flesh with the melon baller. Add to other melon balls and toss well with orange juice to combine. Chill.
In a medium bowl, whisk together the honey and lime juice until honey is liquefied. Whisk in yogurt; taste and add more honey or lime according to your taste.
Divide melon balls between 4 serving dishes and drizzle 1/2 cup yogurt over each. Enjoy.

TRICOLOR MELON SALAD WITH YOGURT HONEY DRESSING

Tricolor Melon Salad with Yogurt Honey Dressing image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups plain yogurt, drained overnight in a sieve
1/4 cup honey
1 tablespoon passionfruit liqueur (optional)
2 tablespoons finely chopped fresh mint
1/2 small ripe honeydew melon, halved and seeded
1/2 small ripe crenshaw or cantaloupe melon, halved and seeded
1/4 small watermelon (about 1 pound), seeds removed
Sprigs of fresh mint, for garnish

Steps:

In a small bowl, whisk together the yogurt, honey, liqueur, if using, and the mint. Set aside.
Scoop out the melon flesh and cut it into 1inch cubes. Combine them in a bowl or on a platter and toss together very gently until the colors are evenly distributed.
Drizzle the dressing back and forth across the melon in a thin stream. Garnish with sprigs of mint and serve.

MELON WITH HONEYED YOGURT

Melon with Honeyed Yogurt image

This simple fruit dessert easily feeds a crowd and is ready in minutes.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 4

Ingredients

1 cantaloupe or honeydew melon (3 pounds), seeded and cut into 16 wedges
3 cups Greek yogurt (2 percent)
1/2 cup mint leaves
1/4 cup honey

Steps:

Arrange melon wedges on a platter. Place yogurt in a serving bowl, top with mint, and drizzle with honey. Serve melon with yogurt.

Nutrition Facts : Calories 147 g, Fat 2 g, Fiber 1 g, Protein 9 g

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