Dare to go beyond the fruit plate or skewer when it comes to melons. From refreshing drinks to revamped poke bowls and desserts, try these five delicious ways to enjoy honeydew melon, watermelon and sweet melon.

Melon and stone fruit smoothie   

Serves 4 // Cooking time: 10 minutes 

Ingredients

2 cups melon, cut into chunks
2 nectarines, sliced
600g apricot yoghurt
½ cup peach juice
½ cup ice
2 tbsp honey 

 

Method 

1. Place ingredients in a food processor and blend until smooth and thick.
2. Divide between four glasses and serve scattered with granola and an extra dollop of yoghurt, if you like.

Try one of these yummy smoothies to boost your mood. 

Photography: Fresh living Magazine 

 

Watermelon and tequila slushies 

Serves: 2 // Cooking time: 2 hours 25 minutes 

Ingredients

4 cups chopped and deseeded watermelon
3 Tbsp brown sugar
3 Tbsp boiling water
¼ cup white tequila
Zest and juice of 2 limes 

 

Method 

1. Freeze 3 cups of watermelon and refrigerate 1 cup.
2. Dissolve sugar in water and allow to cool.
3. Blend all ingredients.
4. Serve garnished with extra watermelon slices and lime zest.

 

Melon and mint gazpacho 

Serves: 4-6 // Cooking time: 10 minutes 

 

Ingredients 

1 large honeydew melon, peeled and cut into chunks
1 large cucumber
1 lime, zested and juiced
A handful of fresh mint
½ cup water
1 Tbsp honey
½ green chilli, seeded 

 

Method

1. Combine all ingredients in a blender and pulse until smooth.
2. Refrigerate for at least 1 hour before serving.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

  

Sticky chicken & melon salad 

Serves: 4 // Cooking time: 20 minutes 

Ingredients

For the sticky chicken 

½ cup chutney
2 Tbsp tomato sauce
2 Tbsp brown sugar
1 Tbsp soy sauce
2 tsp curry powder
½ tsp garlic powder
1 red chilli, finely chopped
4 chicken breasts, cut into strips  

For the melon salad 

3½ cups lettuce leaves
½ cucumber, half sliced, half ribboned
¼ cup chopped dill
1 cup chopped melon (we made melon balls)
¼ red onion, thinly sliced 

 

Method

For the sticky chicken  

1. Preheat oven to 200ºC. Line a roasting tray with foil.
2. Combine all ingredients, except chicken.
3. Season chicken with salt and pepper and lay it out on the prepared tray. Pour over ¾ of the sauce and toss to coat.
4. Bake for 10–12 minutes, until cooked through, turning and basting with the remaining sauce halfway through.

For the melon salad 

1. Toss the ingredients together and serve alongside the chicken. 

Recipes & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za 

Love chicken salads? Give this delicious green goddess chicken salad a try. 

  

Watermelon Poke Bowl

Serves 4 // Cooking time: 10 minutes 

 

Ingredients 

2 cups cooked brown rice (±½ cup dry rice)
3 cups cubed watermelon
1 avocado, quartered
¼ cup pickled ginger
2 Tbsp sesame seeds
2 spring onions, sliced
Coriander, to serve
¼ cup tahini
4 tsp soy sauce
2 tsp honey 

 

Method

1. Arrange brown rice, watermelon cubes, avocado and ginger in bowls. Sprinkle with sesame seeds, spring onions and coriander.
2. Whisk together tahini, soy sauce and honey. Drizzle over the bowls and serve.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

 

Melon ice cream  

Serves: 6 // Cooking time: 40 minutes, plus freezing time 

Ingredients

3 Tbsp custard powder
1 Tbsp caster sugar
600ml milk
150ml cream
200ml condensed milk
¼ tsp vanilla essence
750g sweet melon, peeled, seeded and flesh puréed 

 

Method

1. In a bowl, mix custard powder, caster sugar and 2 Tbsp of milk to make a smooth paste.
2. Add the rest of the milk to a small pot over medium heat and heat until almost boiling. Gradually pour hot milk into custard paste while stirring.
3. Pour custard mixture back into the pot and simmer for 1–2 minutes. Remove from heat and allow to cool for 5 minutes.
4. Stir in cream, condensed milk and vanilla essence, then set aside to cool for 15 minutes. Pour into a plastic container and place in the freezer for 2 hours, until half-frozen.
5. Take out of the freezer and transfer to a large bowl. Using an electric mixer, beat the ice cream until smooth. Add melon purée and beat again. Pour back into the container and place in the freezer overnight.
6. Scoop balls of ice cream into bowls to serve.

Who doesn’t love ice cream and waffles? Pair the melon ice cream with these yummy dark-chocolate waffles.