Total:
23 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large skillet heat oil over moderate heat until hot but not smoking and cook onions, stirring occasionally, until just softened. Remove skillet from heat and cool onions. With a sharp knife cut a slice from top and bottom of each melon to expose flesh and arrange with a cut side down on a cutting board. Cutting from top to bottom, remove rind. Halve melons, discarding seeds, and cut 1 cantaloupe half and 1 honeydew half into 1-inch-thick wedges. Arrange wedges in a platter. Cut remaining melon into 3/4-inch chunks and in a bowl toss with mint, lime juice, and pepper to taste.

Spoon melon mixture over melon wedges on platter and top with onions and pine nuts. Just before serving, toss mixture to combine.

IDEAS YOU'LL LOVE

Mount Saint Melon

Recipe courtesy of Food Network Kitchen

Melon Soup

Recipe courtesy of Rachael Ray

Melon Soup

Recipe courtesy of Michael Chiarello

Melon Soup

Recipe courtesy of Curtis Aikens

Melon Soup

Recipe courtesy of Curtis Aikens

Melon Soup

Recipe courtesy of Rachael Ray

Melon Liquado

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Melon Salad

Recipe courtesy of Daniel Boulud

Melon Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking