Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

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.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.