Snow Leopard Melons

Snow Leopard Melons

Snow Leopard Melons’ uniquely snowy rind flecked with bright green streaks stands out among its summer kin. We hope you’ve had the opportunity to enjoy these honeydew-like beauties!

To choose a Snow Leopard Melons that is fresh and ready to eat, smell the end of the melon—if you smell a strong, sweet scent, you’re ready to go! Feel free to dig in right away; they’re small enough for a personal electrolyte-laden treat. Or try one of the fabulous recipes below for hors d’oeuvres or dessert. It’s amazing how well melon pairs with prosciutto or parmesan cheese!

Summer Melon Salad with Mint and Prosciutto

Total Time: 30 minutes

Servings: 6-8

The flavors of sweet melon, savory prosciutto, and fresh mint play off each other perfectly in this refreshing summer fruit salad.


1 small seedless watermelon, between 3-4 pounds

1 pound Snow Leopard Melon (about 1/2 medium-sized melon)

1/4 cup loosely packed fresh mint leaves, minced

6 ounces feta cheese, crumbled or cut in 1/2-inch cubes

6-8 ounces prosciutto or ham, thinly sliced

1/4 cup red wine vinegar

2 tablespoons olive oil

Salt and ground black pepper, to taste

Cut each of the melons in half. Scoop the seeds out of the Snow Leopard Melon. Using a sharp knife, trim the rind off the melons and cut the flesh into 1-inch cubes. Gently mix all ingredients in a large mixing bowl. Serve on crisp lettuce leaves and garnish with the prosciutto.

Pair this salad with fresh salad greens or a couscous salad, crostini and sweet tea for the perfect al fresco lunch or summer salad buffet. Experiment with different varieties of seasonal fruits: cantaloupe, strawberries, blueberries, and pineapple are delicious contrasts to the salty prosciutto and feta.

Ceviche with Melon

Total Time: 2 hours

Servings: 4

This South American staple is delicious with fresh corn on the cob or boiled new potatoes.


1/2 pound sea bass or halibut

1/4 pound sea scallops, side muscles removed

1/4 pound raw shrimp, 25-30 size

2 oranges

2 limes

2 tablespoons olive oil

1 teaspoon minced jalapeño pepper

2 tablespoons minced green onions

Pinch of salt

1 1/2 cups watermelon, cut in 1/2-inch cubes

1 cup Snow Leopard Melon, cut in 1/2-inch cubes

2 tablespoons minced fresh mint

2 tablespoons minced fresh cilantro

Dice the fish and cleaned scallops into small cubes (about 1/4 to 3⁄8 inch square) or 1/4-inch thin slices. Peel and devein the shrimp, then cut in half lengthwise or dice. Set aside.

Zest the room-temperature oranges and limes separately. Set aside zest, then juice the limes and top off with fresh orange juice to make 1 to 1 1/4 cups of juice.

In a large bowl, combine the seafood with 1 tablespoon each of the orange and lime zests, the juice, olive oil, jalapeño, green onions and salt. Gently stir, then cover and refrigerate for up to 2 hours. The acid in the juice will “cook” the seafood. When the seafood is no longer translucent, add the watermelon, Snow Leopard Melon, mint and cilantro and stir gently. Use a slotted spoon to divide the ceviche among four small serving bowls.

This South American staple is typically eaten as an appetizer, light lunch or brunch. It’s delicious with fresh corn on the cob or boiled new potatoes. Serve in small individual bowls or martini glasses, garnished with lime wedges.

Date: Tuesday August 30, 2016

Category: Fresh Pick

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