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How-To

Savoring Summer Melons at their Best

Try one of the dozens of varieties in a salsa, sorbet, or even a seafood main course

Fine Cooking Issue 10
Photos: Ellen Silverman; Illustrations: Bradley O. Pomeroy
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Melon diversity is a good thing, writes Georgeanne Brennan, because there are as many cultural and personal preferences for the fruits as there are varieties. She advises how to select one, for those with or without the benefit of a fructometer. She offers some ideas for eating them away from the breakfast table and shares recipes for salad and snapper, and sorbet.

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