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"From Pintxos: Small Plates in the Basque Tradition by Chef Gerald Hirigoyen . This Frenchman makes fabulous food in San Francisco and this salad is an example of the simple treatment of fresh ingredients at which he excels."

Ingredients: coriander seeds, cucumbers...

"From Sunset via the Cooking Light website."

Ingredients: honeydew melon, fresh lime juice...

"Cool and delicately flavored, this granita is an ideal dessert after a barbecue or other spicy meal. Plan ahead as you'll need to start 4½ or 5 hours before you plan to serve the granita. This untried recipe is from the May 28, 2006 edition of the Milwaukee Journal Sentinel and posted for Zaar World Tour II."

Ingredients: cantaloupe, honeydews...

"Great for a hot summer day."

Ingredients: watermelon, fresh lime juice...

"An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange..."

Ingredients: muskmelons, mint sprigs...

"Even though it seems a contradiction for a sangria to be made with white wine (since sangria is named for its blood-red color), once you've tasted this festive thirst quencher it won't matter a bit! Pieces of mixed summer melons are the perfect match for a crisp Sauvignon Blanc. From 'EatingWell.com' and posted for ZWT5."

Ingredients: club soda, orange-flavored liqueur...

"Entered for safe-keeping. From June 2012 Vegetarian Times. Cava is a sparkling wine from Spain. This recipe calls for cava brut, which is a dry variety, but you may use seco or semi-seco wine for slightly sweeter results. Use small cantaloupes which smell sweet at the stem end."

Ingredients: cantaloupe, sparkling wine...

"This Spanish appetizer course is adapted from the September 2010 Issue of Bon Appetite. Cut the melon slices into pieces, but leave it attached to the rind. This gives the dish a rustic presentation and makes it easier to eat. For an authentic Spanish taste. look for Spanish olive oil and Seranno ham."

Ingredients: sherry wine vinegar, cantaloupe...

"Entered for safe-keeping. From June 2012 Vegetarian Times. Spanish cooking combines sweet and savory in tapas and appetizers. Please be sure to use smoked paprika. The melon's stem end should smell sweet, and the melon should not be rock-hard. Preparation time includes 2 hours for chilling."

Ingredients: cantaloupe, crusty bread...

"Entered for safe-keeping. From June 2012 Vegetarian Times. Elegant and different hors d'oeuvres. Topping the toasts with thin, petal-like ribbons of cantaloupe makes the hors d'oeuvres easy to eat and prevents them from getting soggy with fruit juice."

Ingredients: cantaloupe, crusty bread...

"This is from my 365 Ways to Cook Vegetarian cookbook. They say to serve this as a first course dish."

Ingredients: cantaloupe, mint leaves...

"Entered for safe-keeping. From June 2012 Vegetarian Times. Instead of cured ham, these use smoky grilled eggplant to contrast with cantaloupe."

Ingredients: cantaloupe, cumin, eggplants...

"Entered for safe-keeping. From June 2012 Vegetarian Times. Shake things up with this different version of potato salad. Serve this warm main-dish potato salad on a bed of watercress or arugula, which will wilt slightly from the heat of the potatoes. Choose a small cantaloupe that smells sweet at the stem end for the sweetest cantaloupe."

Ingredients: cantaloupe, small red potatoes...