Summer is not only the time of year melons are in
season, but  the Georgia heat and
humidity makes them taste the best, too! Here are three quick and easy ways to share summer best melons:
Prosciutto Wrapped Cantaloupe with Balsamic and Mint
½ Cantaloupe, seeded
1 (3 – 4) Pkg Proscuitto
2 TB Balsamic Vinegar
1 TB Chopped Mint
1 TB Honey
Peel and slice melon into 1/2-inch semi-circle slices. Wrap a slice of
prosciutto around each wedge and arrange on a platter. Whisk together the
vinegar, mint and honey together in a small bowl and drizzle the melon with the
Honeydew with Shrimp and Chili Sauce
½ Honeydew, Seeded
1 LB Cooked Large Shrimp
TB Maple Syrup
TB Honey
TB Rice Vinegar
and Zest of a Lime
 ½ Tsp Red Pepper Flakes
Peel and slice melon into cubes. Skewer the honeydew and the shrimp together. Place the maple syrup,
honey, vinegar, juice, zest and red pepper flakes together in a small bowl and
whisk. Serve the shrimp skewers with the dipping sauce.
Melon Skewers with Asian Lime Dressing
6 Cups Watermelon
12 Bamboo Skewers
¼ Cup Lime Juice, Plus the
Zest of 1 Lime
3 TB Hoisin Sauce
Freshly Ground Black
Pepper to taste
3 TB Chopped Fresh
2 TB Chopped Fresh Mint
½ Cup Chopped Peanuts
Step One
Place the melon on skewers.
Whisk the lime juice, zest and hoisin sauce together in a small bowl to blend.
Drizzle the dressing over melon skewers. Season to taste with pepper. Sprinkle
with cilantro, mint and peanuts. Serve immediately.
Homemade Hoisin
1 TB Grapeseed Oil
1 Tsp Grated Garlic
1/2 Tsp Chinese Five Spice Powder
1/2 Cup Shiro or Mild Miso Paste
1 TB Tamari Sauce
1/2 Cup Maple Syrup
2 TB Unseasoned Rice Vinegar
Step One
Heat the oil in a saucepan. Add the garlic and five spice powder and cook
for until fragrant, or about 1 minute.
Step Two
Whisk in the remaining ingredients, bring to a boil, and cook and stir
until the sauce is slightly thickened.

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