melon recipes
Here's a collection of melon recipes from our weekly newsletters, and some lovely ones you've sent in. If you'd like more please have a look at our recipe index!
Melon in Coconut Milk
Jerk Chicken with Melon Salsa
Melon and Cucumbers with Pepper and Lime
Gingered Melon Salad
Melon Ice Lollies
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A cooling dessert for hot summer days. Serves 4
- 1 can coconut milk, unsweetened
- 2 tablespoons sugar
- juice of 2 limes
- 1 melon, halved and seeded
Stir together coconut milk, sugar and lime juice until the sugar dissolves, then chill in the fridge until ready to serve. Either scoop melon into balls with a melon baller, or cut the rind off and slice the melon into bite-sized pieces. Divide the melon among 4 serving dishes, and pour the cold coconut milk over the top. Serve immediately.
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A splendid combination of spicy and sweet - delicious served over lettuce or seasoned rice as a filling main course. Serves 2
- 2 chicken breasts
- 2 tablespoons olive oil
- juice of 2 limes (approx. 4 teaspoons)
- 2 teaspoons jerk or Caribbean-style seasoning blend
- 1 medium melon, diced
- 1 handful chopped fresh coriander
- 1 red onion, diced
- salt and pepper to taste
Combine jerk seasoning, oil, and the juice of one lime in a bowl. Add the chicken breasts and toss to coat, then marinate in the refrigerator for at least 4 hours, and up to 24 hours. Combine the melon, coriander, onion, and remaining lime juice in a bowl. Season to taste with salt and pepper. Cook the marinated chicken on the barbeque for about 10 minutes on each side, or under the grill for approximately 20 minutes, until it is firm and cooked throughout. Whilst cooking, brush the chicken with the leftover marinade. Slice the chicken into strips. To serve, spoon the melon salsa over lettuce or rice, and top with the sliced chicken.
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Serve on a bed of greens, such as rocket, watercress, or shredded lettuce. Serves 4.
- 1/2 melon, seeded
- 2 long cucumbers, halved lengthwise
- Salt and pepper to taste
- Juice of two limes
- optional: chopped fresh mint or coriander
Slice the melon into narrow wedges and remove the skin, then cut into bite-sized pieces. Slice the cucumber crosswise into bite-sized pieces. Arrange the melon and cucumbers on top of the greens, Squeeze the lime juice on top, and season to taste with a little salt and pepper. Sprinkle optional herbs on top.
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A fab dessert – and also great with additional fruits, like sliced nectarines or mango. Serves 4
Combine 180ml water, 100g sugar, 1 tablespoon of fresh lemon juice, 3 teaspoons of peeled and minced fresh ginger in a small saucepan. Bring to the boil, reduce heat to low and simmer 5 minutes. Remove from heat, stir in 2 teaspoons of grated lemon zest (yellow part of lemon peel), and cool. Before using the syrup, strain and discard ginger and zest. Halve, seed, and either scoop out balls or cut a melon into bite-sized pieces; place pieces or balls in a medium bowl and pour over the syrup, stirring to coat the melon. Cover and refrigerate for 2 hours or until ready to serve, drizzling syrup over each serving.
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Ice lollies are a great alternative to ice cream - and
they're wonderful for teething babies or toddlers! Should make 8-12, depending
on the size of your moulds.
- 1 ripe melon
- 50ml apple juice, preferably Mole End apple juice as it is lighter than
most and not quite so acidic
- 8-12 ice lolly moulds
Halve the melon. Scoop out the seeds. Cut into pieces
and remove the peeling. Pile into a blender or food processor. Add the apple
juice. Blitz until smooth. Pour into a jug with a spout (you don't have to do
this but it will make filling the moulds easier). Pour into moulds, top with
lids and freeze until solid (12-24 hours). Run the mould under warm water from
the tap to help you ease it out.
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