It adds tasty caramelized notes when grilled and tossed in pasta salad, serves as a sweet base for cocktails, smoothies, and chilled cantaloupe soup, and when it comes to entrees, it's the ...

Cut off the top. (If the melon is very large, slice it in half so that half will hold the soup.) Remove the melon’s central fiber and seeds. Scrape out some of the flesh, leaving a layer about 3 ...

Whichever melon you choose, make sure it's ripe ... Once churned, it needs time to harden in the freezer. The fruit soup also needs at least a couple of hours to chill. The makrut lime (also ...