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.
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.
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.
These recipes are from www.nutritionmd.org reprinted with permission.
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.
Iced Honeydew Soup with Tokaji Wine
Makes 4 servings. A refreshing Hungarian treat.
3 tablespoons Tokaji Aszú or other sweet dessert wine of your choice
1/2 cup semi-sweet white wine
3 tablespoons plain soy creamer
1 fresh mint for garnish
Cut off the top of the melon with a zig-zag cut. Remove the seeds with a spoon.
Cut 16 balls from the melon with a melon-baller. Put the balls into a cup, add the sweet dessert wine, and refrigerate.
Scrape the remaining melon flesh into a bowl. Refrigerate the melon rind intact. Add the white wine and soy creamer to the melon flesh, cover, and refrigerate until chilled.