Farms stands and the local produce auction are exploding with several kinds of watermelons, honeydew, cantaloupes, canary melons and….my favorite – honeylopes. They are a cross between a honeydew and a cantaloupe.
Here’s a pretty way we serve the melons at The Artist’s Inn:
Melons with Mango-Plum Sauce:
Peel and place one mango and 2 unpeeled plums into a blender. Add two tablespoons of sugar and 1/4 cup of your favorite juice (we use white cranberry peach). Blend until fairly smooth and spoon over three slices of melon. Garnish with violas. So pretty!