Cucumber Melon Sundae Recipe

Cube and slice

Peel, seed and cut the honeydew into roughly 1/2-inch cubes until you have about 2 cups. Peel (if desired) and thinly slice the cucumber to make about 1 cup. Place both in a medium mixing bowl.

Dress fruit

Add 2 tablespoons lime juice and the chopped mint to the bowl with the honeydew and cucumber. Gently toss to combine so the flavors meld. Let sit 5–10 minutes while you prepare other components to allow juices to mingle.

If your chamoy is thick, stir it with 1 tablespoon honey to loosen slightly and balance heat/sourness. Reserve about 1 tablespoon of plain chamoy for drizzling; mix the remaining 3 tablespoons with the honey until smooth. Taste and adjust: add the optional 1 teaspoon agave/honey if you prefer a sweeter finish.

Optional homemade chamoy note: If making chamoy from scratch, combine apricot or plum preserves, lime juice, chili powder and a pinch of salt; thin with a splash of water to a pourable consistency.

Prepare glass/rim

If you like, run a lime wedge around the rim of each serving glass and dip into tajín to coat the edge lightly.

Spoon half of the dressed honeydew and cucumber mixture into each serving bowl or glass (for 2 servings). If using crushed ice or making a chilled sundae, add a layer of crushed ice now before adding fruit.

Top each portion with 1 scoop of vanilla or lime sorbet/ice cream (if using). Drizzle about 1/2–1 tablespoon of the reserved plain chamoy over the fruit and ice cream in each serving. Then spoon over small amounts of the chamoy-honey mixture to taste for extra tang and spice.

Sprinkle each sundae with toasted pepitas or roasted sunflower seeds for crunch and a light dusting of tajín or chili-lime seasoning (about 1/2 teaspoon per serving). Add a pinch of lime zest over top if desired.

Serve immediately with a spoon. Encourage diner to stir slightly so chamoy distributes through the fruit and ice cream for a contrast of sweet, spicy, tangy, and cooling flavors.