Melons are large, edible fruits with a thick yellow or green skin, and juicy, fragrant flesh. Since the flesh has such high water content, melons are low in calories even though they are so sweet to taste. They provide potassium, sulphur, Vitamins A and C and Folic Acid.

Watermelon is particularly high in lycopene, an antioxidant, and has iron as well, which makes it the star of the melon family nutritionally speaking.

All melons are particularly delicious in the summer months, at the peak of their ripeness. They can be eaten by the slice, cut into cubes or scooped into balls. They are delicious eaten alone or as part of a fruit or vegetable salad. Pureed melon can be served chilled to make an attractive summer soup.

Recipes:

Watermelon, Scallion and Mint Salad

Chilled Melon and Grapefruit in a Mint and Ginger Sauce 

The following recipe is from The Veg-Feasting Cookbook

Watermelon, Scallion and Mint Salad  

This refreshing and unusual salad combines sweet and savory flavors. For added pizzazz, substitute champagne vinegar for the white wine vinegar. This salad is best served the same day that it is made.

Serves 6

3 pounds watermelon, diced and seeded (6 cups)

4 scallions, white and light green parts only, chopped
3-4 sprigs of fresh mint, leaves removed and chopped
1 small jalapeño pepper, seeded and finely diced (optional)
2 tablespoons light vegetable oil
1 tablespoon white wine vinegar

Combine the watermelon, scallions, mint and jalapeño (if using) in a mixing bowl. Gently toss the oil and vinegar with the watermelon mixture. Chill and serve.

Chilled Melon and Grapefruit in a Mint and Ginger Sauce 

Makes 4 servings

This light appetizer uses palm sugar, also called jaggery, which is made from palm trees and has a unique wine-like flavor. It is found in Indian markets, or you can use brown or even white sugar in its place.

2 pounds cantaloupe or other muskmelon
4 medium grapefruits, peeled, segmented, and seeded
1 1/4 cups grapefruit juice
1 cup palm, brown, or white sugar
3/4 cup fresh lemon juice
2 tablespoons minced fresh ginger
10 fresh mint leaves, crumbled
4 small mint sprigs (optional)

Scoop out cantaloupe using a melon baller, or cut into 1/2-inch cubes. Divide the cantaloupe and grapefruit between four individual serving plates. Chill until ready to serve.

In a medium saucepan, combine grapefruit juice, sugar, and lemon juice. Stir ingredients over medium heat until sugar is dissolved. Do not boil. Add ginger and chill 1 to 2 hours.

Just before serving, top fruit with sauce and sprinkle with mint. Garnish with mint sprigs, if using.