Kiss Melon Recipes

Cooking On The Weekends

Spicy Sugar Kiss Melon Salsa

This salsa is the perfect summer barbecue appetizer or an ideal poolside snack. And it happens to be one of my favorite salsa recipes of all time!

The Sugar Kiss melon is the star here, and it makes for a salsa that is slightly sweeter than spicy. The flavors are not only fantastic with salted tortilla chips, but they also work perfectly on top of grilled chicken or fish. And it is wonderful over quesadillas, too!

You could even add this to a big bowl of baby lettuces for a delightful melon salad!

Spicy Sugar Kiss Melon Salsa Recipe:

Makes 2-3/4 cups

Prep Time: 20 minutes

­2 cups Sugar Kiss Melon, cut into a small dice (approximately 1/2 a melon)

­3/4 cup finely chopped red onion

­3 tablespoons finely chopped jalapeño peppers, seeds removed

­3 tablespoons finely chopped, fresh cilantro

­1-1/2 teaspoons finely chopped chipotles in adobo sauce, seeds removed

­1/2 teaspoon sea salt

1. Place the diced melon in a medium-sized mixing bowl, and add the remaining ingredients. Gently mix until everything is evenly combined.

2. Serve chilled.

Recipe Note:

While this salsa is best when eaten as soon as possible, it's still delicious the next day! (The longer it sits, the more excess liquid there might be -- you can easily drain this off -- and save it as it makes for a wonderful salad dressing!)

Minty Sugar Kiss Melon Popsicles

What do you do to cool off on a hot summer day? Jump in a pool? Turn up the AC?

How about eating a popsicle?

It doesn't get much better than a refreshing, delicious, frozen treat to get a bit of relief from the heat. Made with one of the sweetest, most succulent of melons, these light and beautiful popsicles are a truly satisfying dessert, without any adding any sugar. Not even a pinch!

Of course, kids will love these. But with the Sugar Kiss Melon as the main ingredient, these popsicles will wow and delight a more sophisticated palate, too.

Minty Sugar Kiss Melon Popsicles Recipe:

Makes 6 (4-ounce) popsicles

Prep Time: 15 minutes

­Freezing Time: at least 4 hours

­4 cups Sugar Kiss melon, cut into large chunks (approximately 1 melon)

­1/4 cup plain yogurt

­1/2 teaspoon vanilla extract

­1/4 cup loosely packed, fresh mint leaves

­1/8 teaspoon sea salt

1.Prepare 6 (4-ounce) popsicle molds by either placing them in their stands or by putting them upright in a container in which they will be snug. (A Tupperware works well for this.)

2.Place the melon in a blender, or food processor fitted with the blade attachment, and blend until it's smooth. (Initially you might need to start and stop a couple of times to move around the melon.)

3.Add the yogurt, vanilla, mint leaves and salt, and blend until the mint is just tiny specs.

4.Slowly pour the the melon mixture into the 6 molds and place them carefully in the freezer until they are frozen solid, at least 4 hours.

Sugar Kiss Melon Soba Noodle Salad

This Asian-style soba noodle salad is just an incredibly delicious eating experience – thanks to the Sugar Kiss Melon!

The thinly sliced melon is not only one of the main components in this salad, but the juices also coat each noodle, becoming part of the sauce, adding its sweetness and aromatics to the entire dish.

Whether you're having a light, casual summer lunch, or an upscale dinner party, this will absolutely wow your guests!

Sugar Kiss Melon Soba Noodle Salad Recipe:

Serves 6 to 8

Prep Time: 30 minutes

­1 (12-ounce) package dry Soba noodles

­3 cups Sugar Kiss melon, cut into matchstick-sized pieces (approximately 3/4 of a melon)

­1 cup red bell pepper, cut into matchstick-sized pieces (approximately 1 pepper)

­1 cup finely chopped scallions (approximately 5 scallions)

­1/2 cup roughly chopped, fresh cilantro

­1/2 cup thinly sliced, fresh basil leaves

­3 tablespoons rice vinegar

­1/4 cup freshly squeezed lime juice (approximately 2 to 3 limes)

­3/4 teaspoon sea salt

­1/4 to 3/4 teaspoon chili flakes

1. Cook the noodles in a large pot of boiling, salted water until they're al dente -- just tender but still firm to bite, 5 to 7 minutes. Drain and rinse with cold water. Set aside.

2. In a large mixing bowl, combine the melon, peppers, scallions, cilantro and basil.

3. Add the noodles to the mixing bowl and gently combine all of the ingredients.

4. In a small bowl, mix the vinegar, lime juice, salt and chili flakes. Pour this over the salad and toss it lightly to be sure everything is well coated. (Use more or less of the chili flakes, depending on how much heat you like.)

5. Serve cold.

Sugar Kiss Melon Chocolate Chip Ice Cream

While I think Sugar Kiss Melons are truly a treat on their own, they really inspire me to create new and interesting recipes that showcase their flavor.

You might not think “ice cream” when presented with a melon, but Sugar Kiss Melons have a sweet and sophisticated flavor that really makes for a knock-out dessert.

This ice cream is more than just delicious – it is so easy and so beautiful that you might just find yourself making it throughout the melon season!

Of course this ice cream can be a wonderful and elegant dessert to serve at your next dinner party, but I think you’ll also find it works quite nicely as a snack!

Sugar Kiss Melon Chocolate Chip Ice Cream Recipe:

Makes 1-1/2 quarts

Prep Time: 15 minutes, plus chilling times

­4 cups Sugar Kiss melon, cut into large chunks (approximately 1 melon)

­1 tablespoon freshly squeezed lime juice

­2-1/4 cups heavy whipping cream

­1/2 cup half and half

­1/4 cup, plus 2 tablespoons granulated sugar

­1/2 teaspoon vanilla extract

­1/4 teaspoon sea salt

­1 cup mini, semisweet chocolate chips

1. Place the melon chunks in a blender or a food processor fitted with the blade attachment and blend until smooth. (In the beginning you might need to start and stop a couple of times to move around the melon.) Stir in the lime juice and set aside.

2. Pour the cream and half and half into a medium-sized saucepan. Stir in the sugar, vanilla and salt and place it over medium heat. Bring to a boil and immediately turn the heat off. Stir to make sure the sugar is dissolved.

3. Let this cool for about 10 minutes.

4.Slowly, pour the puréed melon into the cream mixture. Stir until all of the ingredients are evenly combined and then let this cool for about 30 minutes. Then, in a tightly sealed container, refrigerate for at least 5 hours, and ideally overnight.

5. Process in an ice cream machine per the manufacturer’s instructions.

6. Mix in the mini chocolate chips and freeze!

Golden Kiss Melon-Raspberry White Sangria

I think Sangria is such a beautiful, colorful drink, that it could the the centerpiece on your table!

Beyond the beauty of Sangria, when it is made with Golden Kiss melon, it's over-the-top delicious!

Whether you're sitting around the pool or having a fancy cocktail party, this Golden Kiss Melon White Sangria will wow your guests.

Though traditional Sangria is made with red wine, I love using white wine with a bit of a sparkle added to it! Every sip is incredibly refreshing -- and is followed by a sweet bite of melon and raspberries. Perfect!

Golden Kiss Melon-Raspberry White Sangria Recipe:

Serves 6 to 8

Prep Time: 20 minutes

1-1/2 cups Golden Kiss melon, roughly chopped

1 cup Golden Kiss melon, cut into a small dice

1 cup fresh raspberries

1/4 cup loosely packed basil leaves

2 teaspoons Midori (melon liqueur)

1 tablespoon lemon juice

1 bottle (750 ml) dry white wine (such as Riesling or Pinot Grigio)

1/2 cup sparkling water

1. Place the 1-1/2 cups of roughly chopped melon in a blender or food processor fitted with the blade attachment, and purée until it's as smooth as possible.

2. Pour this mixture into a fine mesh strainer over a medium-sized bowl. Use the back of a large spoon to press firmly to extract as much of the melon juice as possible into the bowl. Discard the fruit pulp and pour the melon juice into a large serving pitcher.

3. Add the 1 cup of diced melon, the raspberries, basil leaves, Midori, and lemon juice to the pitcher, and stir gently.

4. Pour the wine and sparkling water in the pitcher and mix to blend all of the ingredients.

5. Cover the pitcher tightly with plastic wrap and place it in the refrigerator for at least 1 hour -- ideally overnight -- to let the flavors come together.

Recipe Note:

You will need about half of a Golden Kiss melon for this recipe.

If you don't have a food processor of blender, you can chop this portion of the melon as finely as possible and then place it in the strainer.

Golden Kiss Melon Sunomono Cucumber Salad

Sunomono is a Japanese cucumber salad, often served in small portions along side your sushi at the bar.

It's deliciously refreshing.

Golden Kiss melons are exactly that, too -- deliciously refreshing! And they're also sweet, which makes it the perfect addition to Sunomono.

Sugar is often an ingredient in the marinade for Sunomono, however, when you add the melon, its sweetness is all you need!

Golden Kiss Melon Sunomono Cucumber Salad Recipe:

Serves 6

Prep Time:15 minutes, plus marinating time

2 tablespoons unseasoned rice vinegar

1/4 teaspoon low-sodium soy sauce

1/2 teaspoon sea salt

1/2 teaspoon chili paste (such as Sambal Oelek)

3-1/2 cups Golden Kiss melon, cut into very thin bite-sized pieces (about 1/2 melon)

3 cups very thinly sliced English or Japanese cucumber (about 1 cucumber)

1 tablespoon dried seaweed, crumbled into tiny pieces for garnish

1. In a medium-sized mixing bowl, combine the vinegar, soy sauce, salt and chili paste.

2. Add the sliced melon, sliced cucumber, and any excess melon juice (from slicing) into the bowl. Gently stir to combine all of the ingredients.

4. Let the salad marinate for at least 30 minutes and sprinkle with the seaweed just before serving.

Golden Kiss Melon Chipotle Grilled Chicken

This is one of my favorite summertime grilled chicken recipes!

Did you know that marinating chicken or meat in an acidic (or somewhat acidic) puréed fruit, not only adds wonderful flavor, but it also helps to tenderize the meat?

Here's what I do: I choose an incredibly flavorful, aromatic melon -- the Golden Kiss melon-- to marinate chicken in.

After grilling the marinated chicken, it is sweet, smoky, subtly spicy -- and incredibly delicious. Add a few slices of the Golden Kiss melon, and you'll have a gorgeous entrée!

Golden Kiss Melon Chipotle Grilled Chicken Recipe:

Serves 4

Prep Time: 30 minutes, plus marinating time

2 cups roughly chopped Golden Kiss melon (about 1/4 melon)

2 tablespoons fresh squeezed lemon juice

2-1/2 teaspoons chipotles in adobo sauce, seeds removed

1 tablespoon olive oil, plus a bit more for grilling

4 boneless, skinless chicken breasts, or 12 chicken tenders

Sea salt and freshly ground black pepper

1/2 teaspoon unsalted butter

A few thin slices of Golden Kiss melon for garnish

Sea salt and freshly ground black pepper

1. Place the melon in a blender or food processor fitted with the blade attachment and purée until it's as smooth as possible. Add the lemon juice, chipotles in adobo sauce, and 1 tablespoon of olive oil and blend for another few seconds until everything is incorporated. Set aside.

2. Trim any excess fat off the chicken breasts or tenders and place them in a heavy-duty zip-lock bag. Pour the melon marinade over the chicken and move it around a bit to be sure it's well coated. Seal the bag, squeezing out as much air as possible.

3. Place the bag in a bowl (in case it leaks) in the refrigerator for at least 1 hour, and up to 6.

4. Remove the chicken breasts or tenders from the bag, gently wiping off the marinade as you go, and place them on a large plate. (Be sure to save the marinade as we'll be cooking it later for a glaze.)

5. Preheat your grill, season both sides of the chicken with salt and pepper, and drizzle with olive oil.

6. Place the chicken on the grill. If you don't hear a sizzling sound, it's not hot enough. Wait until you hear the sizzle! Grill the chicken just until it's cooked through and nicely marked from the grill (about 8 minutes for breasts and about 4 for tenders).

7. Remove the chicken breasts or tenders from the grill and place them on a serving platter and cover with foil.

8. Pour the remaining marinade (there won't be much), into a small saucepan and bring it to a boil. Place a fine mesh strainer over a bowl and pour in the boiled marinade. Discard the fruit pulp and pour the juice in the bowl back into the saucepan. Bring to a boil once more and then turn the heat to a simmer for about 1 minute. Add the butter and swirl the pan until it's melted. Season with salt and pepper to taste, and drizzle over the chicken.

9. Serve with a few, thin slices of the melon.

Golden Kiss Melon Avocado Gazpacho

Most of us think that tomatoes are the star of the chilled Spanish soup called Gazpacho -- and that is traditionally the case.

But for some variety and fun, why not use other wonderful fruits at the peak of their season to make gazpacho?

The vibrant orange flesh of a Golden Kiss melon makes for an absolutely stunning summer soup! This melon purées beautifully and its sweetness is delectable when paired with a creamy avocado!

This Golden Kiss Melon Avocado Gazpacho is a beautiful first course for a dinner party, a wonderful light lunch, or a lovely mid-day snack!

Golden Kiss Melon Avocado Gazpacho Recipe:

Serves 6 to 8

Prep Time: 20 minutes, plus chilling time

8 cups roughly chopped Golden Kiss melon (about 1 large melon)

1/3 cup roughly chopped shallots

1/4 cup roughly chopped jalapeño pepper, seeds removed

1 tablespoon roughly chopped garlic, roots removed

2 tablespoons Sherry vinegar

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon sea salt

1 cup diced avocado

1. Remove about 1/2 cup of the melon and cut into a small dice. Set aside.

2. Place the remaining 7-1/2 cups of melon, shallots, jalapeño, and garlic, in a food processor fitted with the blade attachment and purée until it's as smooth as possible. Add the vinegar, lemon juice, and salt, and blend for another few seconds until everything is incorporated.

3. Pour the mixture into a large mixing bowl and add the diced avocado and melon. Stir gently to combine.

4. Refrigerate the gazpacho until well chilled, at least 1 hour.

Honey Kiss Melon-Vanilla Smoothie

Adding notes of vanilla to a Honey Kiss melon is like adding hazelnuts to chocolate, or like adding lemon to tea -- vanilla complements the flavors of the Honey Kiss perfectly.

The most flavorful smoothies always use very ripe fruit in the peak of its season, and this incredibly tasty drink is no exception. Of course, its star ingredient is the Honey Kiss melon!

While creamy and filling, this smoothie is nutritious, crisp and refreshing! Quick and easy to prepare, it's also a wonderful on-the-go breakfast or snack!

Cut, blend, pour -- that's it!

Honey Kiss Melon-Vanilla Smoothie Recipe:

Serves 4

Prep Time: 10 minutes

3-1/2 cups roughly chopped Honey Kiss melon (approximately 1/3 of a melon)

1 cup plain yogurt

1-1/2 tablespoons vanilla extract

1 tablespoon honey

1 cup crushed ice

4 thin slices of Honey Kiss melon

1. Add all of the ingredients, except the melon slices, to a blender and purée until it's smooth.

2. Divide the smoothie among four glasses and add a thin slice of melon to each one.

3. Serve immediately.

Honey Kiss Melon Mascarpone Cinnamon Crisps

I think we all know that a slice of melon, especially a Kiss melon, is a beautiful dessert in and of itself.

That said, let's just add a little bit, shall we?

Elegantly presented, this delicious Honey Kiss melon dessert is simple to prepare and will wow your dinner party guests!

Either serve a couple of these crisps on a plate or several on a serving platter -- either way, these bites of sweetness are rich and refreshing all at once!

Honey Kiss Melon Mascarpone Cinnamon Crisps Recipe:

Serves 6

Prep Time: 20 minutes

6 (3″ x 3″) wonton wrappers, cut in half diagonally

1 tablespoon unsalted butter, melted

1 teaspoon granulated sugar

1/4 teaspoon, plus 1/8 teaspoon ground cinnamon

4 tablespoons Mascarpone

1 teaspoon honey

1/4 teaspoon vanilla extract

3/4 cup diced Honey Kiss melon

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

2. Place the wonton wrappers (you should have 12 triangles) on the parchment-lined baking sheet.

3. Use a pastry brush to coat each one with the melted butter.

4. In a tiny bowl, mix the sugar with the 1/4 teaspoon of cinnamon. Then sprinkle this mixture evenly over the buttered wonton wrappers.

5. Once the oven is preheated to 375 degrees F, bake just until golden brown, about 6 minutes. Let them cool to room temperature.

6. While the wontons are baking, in a small bowl, mix the Mascarpone with the honey, vanilla and the 1/8 teaspoon of cinnamon.

7. Once the wontons have cooled to room temperature, dollop about a teaspoon of the Mascarpone mixture to the center of each triangle.

8. Spoon about a tablespoon of the diced Honey Kiss melon on top of each dollop of the Mascarpone mixture.

9. Sprinkle with a bit more cinnamon if desired.

10. Serve immediately.

Recipe Note:

To prepare ahead of time, you can make the wontons a few before hand and keep them in a tightly sealed container in a cool place. You can also prepare the melon and make the Mascarpone mixture as early as the day before, keeping both tightly wrapped in the refrigerator. Then, assemble just before serving.

Honey Kiss Melon Shrimp Ceviche

You might have not ever thought of combining melon and seafood. Or have you?

It's a truly delightful combination!

Ceviche is a fantastic, cool and refreshing dish. The seafood in ceviche is "cooked" from the acid in citrus juice -- this acid actually changes the structure of the proteins in the seafood, essentially "cooking" it without using heat.

I always love adding a touch of sweetness to ceviche, and the Honey Kiss melon does the trick perfectly, while making the dish beautiful and adding a subtle crispness at the same time.

Ceviche can be served as a first course, or -- with tortilla chips -- as an appetizer.

Honey Kiss Melon Shrimp Ceviche Recipe:

Makes 3 cups

Prep Time: 20 minutes, plus marinating

1/2-pound peeled and deveined shrimp

1/3 cup freshly squeezed lime juice (approximately 3 limes)

1-3/4 cups Honey Kiss melon, cut into a small dice

2 teaspoons finely minced Serrano chili pepper

1/4 cup finely chopped, fresh cilantro

1/3 cup red onion, cut into a small dice

1/2 teaspoon sea salt

1/4 teaspoon cayenne pepper

1. Cut the shrimp into a very small dice and add it to the lime juice in a large glass bowl. Cover it tightly with plastic wrap, and let it marinate for about 5 hours in the refrigerator.

2. Remove the marinating shrimp from the refrigerator and gently mix in the melon, Serrano pepper, cilantro, and onion. Cover and return the ceviche to refrigerator to marinate for about 1 more hour, or until the shrimp appears to be "cooked." It should be completely opaque and slightly pink.

3. Season with the salt and cayenne pepper (adding more to taste, if desired).

Honey Kiss Melon Chopped Salad

Prosciutto and melon are a classic combination, and they are paired together for good reason. The saltiness of the prosciutto and the sweetness of the melon are a perfect match.

I think there are a handful of wonderful other flavors that are also incredibly compatible with melons. Avocados, cucumber, and basil, to name a few!

In this chopped salad the star is the Honey Kiss melon and the supporting cast, if you will, are a handful of other flavors I think combine so beautifully with the melon. And they're all tossed together with more complementing ingredients in a creamy and tangy dressing.

Sure, this can be a side salad, but it can definitely hold its own as a main course, too!

Honey Kiss Melon Chopped Salad Recipe:

Serves 4

Prep Time: 40 minutes

For the salad (everything “chopped,” should be cut into about 1/4 to 1/2-inch dice):

1 head Romaine lettuce, washed, dried and chopped

1 cup roughly chopped, loosely packed basil leaves

2 cups chopped Honey Kiss melon

1-1/4 cups peeled and chopped cucumber

1-1/2 cups chopped avocado (approximately 1 large avocado)

1/2-pound chopped, fresh mozzarella

1/4-pound thinly sliced, chopped prosciutto

2/3 cup finely chopped scallions

For the dressing:

1/4 cup balsamic vinegar

1/2 teaspoon Dijon mustard

1-1/2 teaspoons honey

1/8 teaspoon sea salt

1/4 teaspoon freshly cracked black pepper

2 tablespoons extra virgin olive oil

1. For the salad: In a large mixing or serving bowl, combine all of the ingredients.

2. To make the dressing: In a small mixing bowl, whisk the vinegar, mustard, honey, salt, and pepper together. Gradually whisk in the oil and add the dressing to the salad. Toss to combine and serve!

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