In Season: Summer Melon

Make the most of this juicy fruit while it's still in season.

There are two statements to be made that are true: I can hardly believe summer is coming to a close. I can hardly believe summer is coming to a close and I have yet to write about one of my favorite summer fruits—melon. Excuse the foible.

I love melon—honeydew, cantaloupe, watermelon. You name it, I'll eat it. I will eat watermelon, even with the seeds, and simply purse my lips and spew the seeds back onto the plate. I never consider it a nuisance; it's natural!

Melon is wonderful in the morning, unadorned, with your breakfast, but there are times when a little bit of spice mixed with a bit of salt makes this fruit even juicier. Naturally, these accompaniments take melon out of the sweet realm and bring it into the savory. Try mixing this fruit with chili paste and Thai fish sauce (stay with me now)—that briny, umami Southeast Asian condiment—for a fresh and tantalizing way to serve your melon.

I know that this combination may seem odd to some, but it's actually a very common Thai presentation. An entire country of people's palates can't be wrong. Give this salad a try before summer passes us by.

Thai-Inspired Melon Salad

4 cups melon, seeded and cubed into bite-size pieces
Juice of 1 lime
2 teaspoons light brown sugar
1 tablespoon Thai fish sauce
1/4 to 1/2 teaspoon chili paste, such as Sriracha
1/4 cup cilantro, loosely chopped



This salad is best assembled at the last moment, but the different components can be brought together in advance.

Place the melon cubes in a medium-size bowl until ready to use. In a small bowl, mix the lime juice, brown sugar, fish sauce and chili paste. Stir until well incorporated.

Just before serving, toss the melon and cilantro together. Pour the dressing over the melon and continue to toss until melon is well coated.

What's your favorite way to eat watermelon? Chime in below!

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