Try a trio of melon recipes! Juicy combinations of cantaloupe, honeydew, and watermelon are wonderful warm-weather dishes.
- To prepare the pound cake croutons, cube the pound cake and toss with melted butter. Spread the cubes onto a cookie sheet in a single layer. Bake for 9-12 minutes at 325oF, stirring occasionally. Cool and store in an airtight container.
- To prepare the honey mint dressing, whisk the yogurt, honey, and chopped mint together. Set aside.
- Peel and slice kiwi. Cube cantaloupe, watermelon, and honeydew. Slice strawberries.
- Toss the cantaloupe, watermelon, honeydew, kiwi, strawberries, blueberries, raisins, and croutons together. Top with the dressing, and garnish with mint leaves.
Recipe by Cheryl Tacka + Dave Sgro, Chefs at Slate Bistro.
Photography by Cayla Zahoran | Styling by Allie Wist