If you're not into cutting them up and eating it in one sitting, there's always this.
It drove me crazy that they always seemed to prep too much, and that somehow it was my responsibility to keep that fruit from going to waste. Intensifying my guilt was the fact that the fruit was locally grown, bursting with more flavor than you'd ever find in a supermarket melon.
, and a tiny squeeze of lemon or splash of cider vinegar, plus a pinch of salt. After an hour, the flavors would meld into something herbaceous and mellow, with a refreshing minerality that paired well with dishes both savory and sweet. These days, I don't work in a fancy restaurant where I can rummage behind the bar for obscure, high-end booze. But I've found that my melon salad works well with almost any sweet and floral liqueur, like something made with elderflower, jasmine, or rose. Or, try it with a splash of crisp white wine, which is usually tart enough to eliminate the need for any other form of acid.
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