Three Melon Soup




2 cups orange juice, freshly squeezed

1 1/2 cups cantaloupes, peeled and finely chopped

1 1/2 cups crenshaw melon, peeled and finely chopped

1/2 cup fresh lime juice

1/4 cup honey

2 tablespoons sugar

2 tablespoons fresh mint, minced

2 cups asti spumante sparkling wine (or other sparkling white wine)

1 cup watermelon, peeled, seeded and finely chopped

fresh mint sprig (garnish)


  • Puree orange juice,cantalope, crenshaw melon, and lime juice in food processor, in batches if necessary.
  • Mix in honey, sugar and mint.
  • Pour puree into a nonmetal container.
  • Add wine and watermelon and mix well.
  • Cover and refrigerate several hours or overnight.
  • Garnish each serving with a mint sprig

Melon and Muscatel

Makes a wonderful dessert!



1 cup sugar

1 1/2 cups water or 1 1/2 cups fruit juice

2 tablespoons lemon juice

2 tablespoons vinegar

1 teaspoon ground ginger

4 cantaloupes

1/4 watermelon



2 tablespoons muscatel or 2 tablespoons port wine

mint, for serving


  • In a small saucepan, place the sugar, water, lemon juice, vinegar, and ginger. Heat to a boiling, stirring well.
  • Continue boiling for about 5 minutes, then strain syrup through a fine sieve or cheesecloth into a bowl. Cool.
  • Meanwhile, de-seed the cantaloupes and watermelon. Using a melon baller, collect balls and place in a large bowl. Sprinkle with salt and pepper, then sprinkle on the muscatel. Toss gently.
  • Pour syrup over melon balls and refrigerate for several hours before serving.

Watercress and Watermelon Salad

Tamara Stimpson

This recipe comes from the "Sundance Resort" in Utah where many celebrities go to relax and rejuvenate at the spa!


2 cups medium diced seedless watermelon

1/4 cup toasted walnuts

3 bunches watercress greens, ends trimmed

1/4 Gorgonzola or blue cheese, crumbled (could also substitute feta)


1/2 cup fresh orange juice

1/2 tsp minced garlic

2 tbsp honey

1/2 tsp chopped fresh mint

1/4 cup apple cider vinegar

3/4 cup canola oil

1/4 cup extra virgin olive oil

Salt and pepper to taste


  • Whisk all the vinaigrette ingredients except oils, salt and pepper in a small bowl. Combine olive and canola oils and while whisking, slowly pour into orange juice mixture. Season with salt and pepper and set aside.
  • When serving, combine watermelon, nuts, and watercress in a large bowl. Add just enough vinaigrette to coat the greens. Serve onto plates and top with cheese!



Strawberry and Melon Salad



1/2 cup lemon yogurt

1/4 teaspoon lemon juice

1/8 teaspoon cinnamon

4 cinnamon tortillas

1 leaf lettuce

2 cups watermelon balls

2 cups cantaloupe balls

1 cup strawberry, halved


  • In small bowl, combine yogurt, lemon juice and cinnamon. Blend well.
  • Just before serving, line tortilla shells with leaf lettuce. Arrange 1/2 cup watermelon balls, 1/2 cup cantaloupe balls and 1/4 cup strawberries in each shell. Drizzle with yogurt mixture; garnish as desired.