Melon With Honeyed Yogurt Recipes

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MANY MELON SALAD WITH YOGURT SAUCE AND LIME



Many Melon Salad with Yogurt Sauce and Lime image

Provided by Food Network

Categories     dessert

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

1/2 cup milk
1 cup good-quality yogurt, preferably not fat-free
1 tablespoon honey
1 cantaloupe or another orange melon, such as Crenshaw, Charentais, or Cavaillon
1/2 green honeydew melon
1/2 small watermelon
2 tablespoons light brown sugar
1 or 2 limes, cut into wedges

Steps:

  • In a bowl, whisk together the milk, yogurt, and honey. Cover and refrigerate until ready to serve. When ready to serve, peel and seed the melons and cut into 1-inch cubes. Combine them in a bowl, toss lightly, and divide the mixture among dessert bowls (preferably glass, so that you can see the melon colors). Drizzle yogurt sauce on top of the fruit. Sprinkle each serving with about 2 teaspoons brown sugar and serve with lime wedges to squeeze over the fruit at the table.

TRICOLOR MELON SALAD WITH YOGURT HONEY DRESSING



Tricolor Melon Salad with Yogurt Honey Dressing image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups plain yogurt, drained overnight in a sieve
1/4 cup honey
1 tablespoon passionfruit liqueur (optional)
2 tablespoons finely chopped fresh mint
1/2 small ripe honeydew melon, halved and seeded
1/2 small ripe crenshaw or cantaloupe melon, halved and seeded
1/4 small watermelon (about 1 pound), seeds removed
Sprigs of fresh mint, for garnish

Steps:

  • In a small bowl, whisk together the yogurt, honey, liqueur, if using, and the mint. Set aside.
  • Scoop out the melon flesh and cut it into 1inch cubes. Combine them in a bowl or on a platter and toss together very gently until the colors are evenly distributed.
  • Drizzle the dressing back and forth across the melon in a thin stream. Garnish with sprigs of mint and serve.

MELON AND CUCUMBER SALAD



Melon and Cucumber Salad image

Puree any leftover melon from this Melon and Cucumber Salad in a blender with plain yogurt and honey to taste. For three cups of chopped melon, use two cups of yogurt and two to three tablespoons of honey. Serve over ice for a delicious summertime treat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 5

1/2 each golden watermelon, cantaloupe, canary melon, and Honey Kiss or Sugar Kiss melon, peeled, seeded, and cut into 1/4-inch slices
1/2 English cucumber, peeled and thinly sliced
Flaky sea salt, such as Maldon, and freshly ground pepper
Extra-virgin olive oil
Fresh mint leaves, for serving

Steps:

  • Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.

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