As temperatures soar, melon and cantaloupe offer healthy, refreshing additions to summer meals.

From our Readers:

Melon Salad with Mint Dressing

Phyllis C. Whitley, Spotsylvania, Virginia

Ingredients:

	1 cantaloupe
	1 honeydew melon
	1 pineapple
	1 mini seedless watermelon
	1⁄3 cup honey
	¼ cup lime juice
	¼ cup fresh mint, minced

Directions: Peel and cube fruit into a large bowl, draining off extra liquid.  Whisk together honey, lime juice and mint. Pour over fruit and toss to coat evenly. Serve immediately. 

From Our Readers:

Cantaloupe Corn Salad

Helga Perrin, Woodbridge, Virginia

Ingredients:

	3 cups cubed cantaloupe
	3 cups cubed seeded watermelon
	1 cup thinly sliced celery
	2 cups fresh raw corn kernels
	2 cups chopped tomato
	2 cups peeled and seeded cucumber, cubed
	½ cup minced Vidalia onion or red onion
	¼ jalapeno pepper, seeded and minced
	½ cup chopped mint
	½ t salt
	½ cup olive oil
	¼ cup lemon or lime juice
	¼ cup cider vinegar
	1 T sugar or honey

Directions: Combine first 10 ingredients in a glass bowl. Combine olive oil, lemon/lime juice, vinegar and sweetener, pour over salad mixture and stir to combine. Garnish with feta cheese if desired. 

From our Readers:

Honeydew Melon Soup

Daria Kiselica, Charlottesville, Virginia

Ingredients:

	4 cups honeydew melon, cubed
	1 T lime juice
	½ t lime zest
	¼ cup plain yogurt
	1 T honey

Directions: Combine melon, yogurt, honey and lime juice in blender until smooth. Serve in bowls.

From Our Readers:

Cantaloupe Caprese

Cathy Benson, Fincastle, Virginia

Ingredients:

	1 cantaloupe, scooped with a melon baller
	8-oz. package mozzarella cheese balls
	2 T chopped fresh basil
	5 slices cooked, crumbled bacon
	3 T balsamic vinegar
	¼ cup honey
	¼ cup extra virgin olive oil
	1 T sesame seeds

Directions: Combine first four ingredients in a bowl. Mix vinegar, honey and olive oil, then pour over fruit mixture. Toss gently and sprinkle with sesame seeds.

Send us your recipes!

We need recipes for these upcoming topics: recipes using different grains (quinoa, buckwheat, barley and millet) and recipes using root vegetables (turnips, parsnips and rutabaga).

Please email submissions to [email protected] or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.