Seasonal Melon Recipe
Make Seasonal Melon Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Melon & Fruit
Finish & Garnish
Method
Melon & Fruit
Prepare melons
Wash melons under cool running water. Halve each melon and use a spoon to remove seeds. For cantaloupe and honeydew: cut away rind, then slice into 3/4–1 inch cubes. For watermelon: remove rind and cut into similar-sized cubes. Place all melon cubes into a very large mixing bowl.
Prepare strawberries and mint
Rinse strawberries and hull them; halve or quarter depending on size. Rinse mint leaves and pat dry, then stack and finely chiffonade (roll leaves and slice into thin ribbons) or roughly chop, reserving a few whole small leaves for garnish. Add strawberries and most of the chopped mint (reserve about 1 tbs) to the bowl with melons.
Add citrus
Zest both limes directly over the fruit bowl to capture the oils, then juice the limes and pour the juice over the fruit. This brightens flavors and prevents browning.
Finish & Garnish
Make dressing
In a small bowl or measuring cup, whisk together honey (or agave), 1 tablespoon of lime zest (if you prefer more zest), and the flaky sea salt until smooth and slightly runny. If using black pepper, add it now and whisk to combine. Taste and adjust sweetness or acidity — add up to 1 tablespoon more honey or a splash more lime juice as needed.
Chill and marry flavors
Cover the bowl with plastic wrap or transfer to an airtight container and chill in the refrigerator for 30–60 minutes. This lets the juices and dressing meld without making the fruit soggy.
Serve
Just before serving, give the salad a gentle toss, taste and adjust seasoning with a pinch more sea salt or a drizzle more honey if needed. Transfer to a serving platter or individual cups. Garnish with reserved whole mint leaves and optional microgreens or edible flowers for a catering presentation. Keep chilled until placed on the buffet; stir gently once more if juices separate.
