Melons Summer’s Royalty

By Sidonie Maroon, Culinary Educator for The Food Co-op

The First Bite: Where Stories Begin

Every year, twenty years in, it starts again—the first cantaloupe of the season. It’s ripe, waiting to be opened. Then comes that first bite, and there’s a pause. “Oh, yum.” This is the most delicious melon,

and the stories begin. My husband tells me about his childhood in Los Angeles, eating cantaloupe at his grandmother’s house—coral orange, juicy, and sweet. He remembers sunshine, the taste of summer, and the warmth of her love. I’m back in Southern Oregon, eating cantaloupe with vanilla ice cream scooped into the middle. We tell the same stories every year, but somehow, this melon, this moment, makes them live again.

Fruit Royalty: Simple Yet Complex

Melons are royalty, bringing happiness with their complex simplicity. A stroll down the melon aisle at the Food Co-op is like meeting dignitaries at a royal gala. Each variety has its own personality, flavor, and pairing possibilities.

A Guide to the Standout Guests

Hermiston Cantaloupe

Grown in Hermiston, Oregon, prized for their musky sweetness and deep orange flesh, thanks to the region’s hot days and cool nights.

Pairing: Wrap slices in prosciutto for a salty-sweet combination.

Why It Works: The cantaloupe’s musky sweetness balances the richness of cured meat.

Snow Leopard Melon

A rare variety with pale cream skin speckled with green spots, resembling a snow leopard’s coat. Mildly sweet and refreshing, with a crisp texture.

Pairing: Toss chunks with lime juice, mint leaves, and a drizzle of honey.

Why It Works: The sweetness and crisp texture are enlivened by the lime and mint.

Green Honeydew

Known for its smooth, pale green rind and vibrant green flesh, with a subtle floral aroma. Its high water content makes it perfect for hot days.

Pairing: Blend into a smoothie with cucumber, basil, and coconut water.

Why It Works: The honeydew’s floral notes complement the cucumber and basil.

Charentais Melon

A French heirloom variety with intensely fragrant orange flesh. Often called one of the most flavorful melons in the world.

Pairing: Serve with crumbled goat cheese and a balsamic glaze.

Why It Works: The melon’s sweetness and fragrance pair beautifully with tangy cheese and acidic balsamic.

Orange Honeydew

A tropical twist on traditional honeydew, with bright orange flesh and a sweet flavor.

Pairing: Dice into a salsa with pineapple, jalapeño, and cilantro.

Why It Works: The tropical flavor blends with the heat and brightness of the other ingredients.

Mini Seedless Watermelon

Perfect for single servings. Sweet, crisp, and easy to slice.

Pairing: Grill slices and sprinkle with feta cheese, black pepper, and a squeeze of lemon.

Why It Works: The smoky caramelization complements the watermelon’s sweetness, while feta adds savory depth.

Hami Melon

Native to China, Hami melons are oblong with pale yellow skin and honey-like, crunchy orange flesh.

Pairing: Combine with shredded chicken, sesame oil, and soy sauce in an Asian-inspired salad.

Why It Works: The honey-like flavor contrasts with the umami of soy and sesame.

The Reign of Melons

Melons are the storytellers of summer, bringing us together with their short but sweet reign. They remind us to savor the fleeting season. So, let the stories flow and the happiness linger—after all, melons are royalty, and their reign is sweet but brief.

Spicy Cantaloupe Salad with Homemade Tajín

Serves 4

Cantaloupe with zesty lime, smoky homemade Tajín seasoning, and a hint of heat from chili. Fresh herbs and creamy avocado round out the dish.

4 cups cantaloupe, cubed (make sure it’s not too ripe)

1 large avocado, cubed

1 medium cucumber, peeled, seeded, thinly sliced and cut in halves 

1/4 cup red onion, thinly sliced into slivers

1/4 cup fresh cilantro leaves (or mint)

Juice of 2 limes

1 teaspoon runny honey

1 teaspoon homemade Tajín seasoning

Sea salt to taste—if you have a fancy salt use it here.

Prepare the Base: In a large bowl, combine cantaloupe, avocado, cucumber, red onion, and cilantro. Toss gently to mix.

Make the Dressing: In a small bowl, whisk together lime juice, homemade Tajín seasoning, honey and a pinch of salt. Adjust seasoning to taste.

Combine and Serve: Pour the dressing over the salad and toss gently to coat the ingredients evenly. Let it sit for 5–10 minutes to allow the flavors to meld.

Finish with Flair: Transfer the salad to a serving dish. Sprinkle a little more Tajín on top. Garnish with additional cilantro or mint leaves.

Tajín from Scratch

1 tablespoon chili powder (use mild or spicy but fresh is best)

2 teaspoons smoked paprika

¼ teaspoon chili flakes, or cayenne for more heat   

Zest of 2 fresh limes (I suggest using a microplaner)

1 teaspoon sea salt

Combine the lime zest, chili powder, smoked paprika and sea salt.

Melon and Chili Granita

A frozen treat that’s spicy, sweet, and perfect for hot days.

4 cups diced watermelon

Juice of 1 lime

2 tablespoons honey

1/4 teaspoon cayenne pepper (adjust for spice preference)

Blend watermelon, lime juice, honey, and cayenne pepper until smooth.

Pour into a shallow dish and freeze for 2–3 hours, scraping with a fork every 30 minutes to create icy flakes. Serve in chilled glasses for a refreshing dessert.

Grilled Melon with Chili Honey Glaze

A smoky, spicy twist on summer’s sweetest fruit.

4 melon wedges (watermelon or cantaloupe)

2 tablespoons honey

1 tablespoon lime juice

1 teaspoon chili paste (like sambal oelek)

1/4 teaspoon smoked paprika

Mix honey, lime juice, chili paste, and paprika in a small bowl.

Brush the glaze onto melon wedges.

Grill on medium heat for 2–3 minutes per side, until lightly caramelized.

Serve warm as a side dish or dessert.

Salsa California with Melon

Try with grilled fish, chicken, or tortilla chips.

2 cups diced melon (watermelon, cantaloupe, or honeydew)

1/2 cup diced cucumber (peeled and seeded)

1/4 cup finely chopped red onion

1 jalapeño (seeded and minced)

Juice of 1 lime

2 tablespoons chopped cilantro

1/4 teaspoon sea salt

1 teaspoon Tajín (optional)

Combine melon, cucumber, onion, and jalapeño in a bowl.

Add lime juice, salt, and Tajín. Toss gently.

Fold in cilantro and chill for 15 minutes before serving.

Watermelon

Savory Pairings:

●       Cheeses: Feta, goat cheese, halloumi (grilled), or ricotta.

●       Herbs: Mint, basil, cilantro, or parsley.

●       Cured Meats: Prosciutto or salami for salty-sweet contrast.

●       Spices: Tajín, chili powder, smoked paprika, or black pepper.

●       Veggies: Cucumber, arugula, or cherry tomatoes in salads.

●       Nuts: Toasted pumpkin seeds, pistachios, or almonds.

Sweet Pairings:

●       Citrus: Lime, lemon, or orange juice/zest.

●       Berries: Strawberries, blueberries, or raspberries.

●       Syrups: Honey, agave, or elderflower syrup.

●       Tropical Fruits: Pineapple, mango, or kiwi.

Bold Pairings:

●       Seafood: Shrimp, crab, or ceviche.

●       Cocktails: Pair with rum, tequila, or sparkling wine.

●       Spicy Elements: Jalapeños or serrano peppers for a kick.

Cantaloupe

Savory Pairings:

●       Cheeses: Burrata, blue cheese, mozzarella, or parmesan.

●       Cured Meats: Prosciutto, pancetta, or serrano ham.

●       Herbs: Mint, basil, or thyme.

●       Spices: Curry powder, cumin, or chili flakes.

●       Veggies: Cucumber, fennel, or arugula.

●       Nuts: Walnuts, hazelnuts, or pine nuts.

Sweet Pairings:

●       Citrus: Lemon, lime, or grapefruit juice/zest.

●       Berries: Blackberries, strawberries, or raspberries.

●       Syrups: Maple syrup, honey, or caramel drizzle.

●       Tropical Fruits: Papaya, passionfruit, or banana.

Bold Pairings:

●       Seafood: Scallops or shrimp with cantaloupe puree.

●       Cocktails: Pair with gin, sparkling wine, or sangria.

●       Savory Sauces: Balsamic glaze or yogurt-based dressings.

Honeydew Pairings

Savory Pairings:

●       Cheeses: Ricotta, mascarpone, or feta.

●       Herbs: Mint, cilantro, or tarragon.

●       Cured Meats: Prosciutto or chorizo.

●       Spices: Cardamom, cinnamon, or chili powder.

●       Veggies: Cucumber, celery, or avocado.

●       Nuts: Pistachios, almonds, or pecans.

Sweet Pairings:

●       Citrus: Lime, orange, or lemon juice/zest.

●       Berries: Blueberries, strawberries, or raspberries.

●       Syrups: Honey, agave, or ginger syrup.

●       Tropical Fruits: Coconut, pineapple, or mango.

Bold Pairings:

●       Seafood: Lobster or crab with honeydew puree.

●       Cocktails: Pair with vodka, champagne, or rum.

●       Savory Sauces: Yogurt or tahini-based dressings.

Tajín (recipe included with featured salad)

Tajín is a popular Mexican seasoning blend that adds a tangy, salty, and slightly spicy kick to foods. It's made from a combination of chili powder, lime, and salt, and is often used to enhance the flavor of fruits, vegetables, and snacks.

How Tajín is Used

On Fruits:

●       Commonly sprinkled on watermelon, cantaloupe, mango, pineapple, and even apples.

●       The tangy lime and chili flavors complement the sweetness of the fruit.

●       On Vegetables:

●       Great on cucumbers, jicama, avocado, and roasted corn (elote).

In Drinks:

●       Used to rim glasses for cocktails like margaritas or micheladas.

●       As a Snack Seasoning:

●       Perfect for chips, popcorn, or roasted nuts.

Why People Love Tajín

●       Flavor Balance: The combination of tangy lime, savory salt, and mild chili heat makes it versatile and addictive.

●       Enhances Sweetness: The salt and lime amplify the natural sweetness of fruits.

●       Low Heat: While it includes chili powder, Tajín isn’t overly spicy, making it enjoyable for most palates.