Summer Melon Salad [RECIPE]

Summer Melon Salad is a subtly sweet and totally delicious. (Photo by Jathan Fink, Jadeworks Entertainment)

When summertime melons are at the peak of freshness, they are quite delicious on their own. But sometimes we bring them together in this wonderful side dish that guests always seem to remember. Drizzled and tossed in a subtle citrus glaze, these warm weather treats suddenly go from yum to wow!

PREP: 30 minutes


  • 1/2 medium seedless watermelon, cubed (about 4 cups)
  • 1/2 medium cantaloupe, cubed (about 2 1/2 cups)
  • 1/2 medium honeydew, cubed (about 2 1/2 cups)
  • 2 cups seedless black grapes


  • 1/4 cup pulp free orange juice concentrate, thawed
  • 1/2 3.4-ounce package instant vanilla pudding mix
  • 2 tablespoons powdered sugar
  • 2 tablespoons plain Greek yogurt
  • 1 1/2 tablespoon lemon juice (or more to taste)


  1. In a large bowl, combine watermelon, cantaloupe, honeydew, and grapes. Cover and refrigerate for at least 1 hour.
  2. In a small bowl, whisk together all of the ingredients for the citrus glaze. Be sure to mix for at least two minutes so the pudding has time to activate. Cover with plastic wrap and refrigerate.
  3. Before serving, drain excess liquid from fruit then drizzle with citrus glaze and toss to coat. The glaze may seem a bit thick at first, but the fruit will thin it out. The more glaze you use, the creamier the salad will be. We recommend starting with about half the glaze to start, then add more to taste. Serve immediately.

TIP 1: If you are making this salad for a crowd, you’ll likely be making other dishes too. Save time by making this in advance a day or two. Just be sure to remember to drain the fruit before adding the glaze as melons tend to expel a lot of liquid after they’ve been cut up.

TIP 2: You can always add more fruit if you like. Sliced bananas and diced apples are nice additions to this salad. However, because both fruits tend to brown quickly, don’t cut them up and add them to the melon mixture until you’re ready to serve. We recommend using two ripe bananas and two envy apples, but feel free to add any type you prefer.

TIP 3: Be sure to sample your fruit before you serve it. If the salad is too tart, add a bit more powdered sugar to the glaze. If you’d like to enhance the tart notes, add a little more lemon juice.

YIELD: 15 servings

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

One Response to Summer Melon Salad [RECIPE]

  1. Pingback: Summer Melon Salad [RECIPE] — Jathan & Heather | My Meals are on Wheels

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