Yields 1½ cups dressing. Recipe is by Teresa B. Day. 1 cup cantaloupe 2 tablespoons sugar ¾ cup plain yogurt 1 tablespoon almond or coconut milk ½ teaspoon white balsamic vinegar 2-3 leaves fresh ...

There is nothing more refreshing on a sweltering summer day than a fully ripe and well-chilled melon. Eaten right off the rind, chunked into a blender, churned into sorbet or grilled to perfection, ...

It's summer, it finally feels like summer, and it's melon season. There's only so much melon I can eat wrapped in ham or sliced plain with a little yoghurt and granola for breakfast. Sometimes I want ...

Cantaloupes are a refreshing summer fruit, but when you find one as big as the one I picked up at the farmers market last week, you have to come up with some new recipes so that not a slice gets ...

If, like me, you are guilty of buying too much fruit this time of year, it’s time to make sorbet. Not only is it a terrific way to embrace summer’s abundant produce – it’s also a delightful way to ...

1. Heat grill to medium heat, about 350 F. 2. Cut cantaloupe into one-inch cubes. Thread the cantaloupe pieces onto a skewer. 3. Melt butter and honey together in a small bowl in the microwave. 4.