Puree any leftover melon in a blender with plain yogurt and honey to taste. (For three cups of chopped melon, use two cups of yogurt and two to three tablespoons of honey.) Serve over ice.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.

    Advertisement

Reviews