Ingredients:
4 cups cantaloupe, peeled, seeded and chopped
1/2 cup sugar (or 1/3 cup agave nectar; use more or less depending on ripeness of the cantaloupe) 
1/4 cup coarsely chopped fresh mint leaves
Ice

Directions:
Place the cantaloupe, sugar, mint and 2 cups water into a blender. Process until smooth, about 1 minute. Strain into a pitcher full of ice. Serve cold. 

https://www.foodnetwork.com/recipes/marcela-valladolid/melon-mint-agua-fresca-recipe-2120412​

Ingredients:​
6 Tbsp. white wine vinegar
1 tsp. fish sauce
1 tsp. finely grated peeled ginger (from one 1" piece)
1 tsp. light brown sugar
1 serrano chile, thinly sliced
1/2 medium honeydew melon (about 2 lb.), seeds and rind removed, flesh cut into wedges, wedges halved crosswise
3 small Persian cucumbers, sliced on a diagonal 1/4" thick or 1 large English cucumber
1 avocado, peeled, thinly sliced
1/4 cup mint leaves
1/4 cup salted, dry-roasted peanuts, coarsely chopped
Flaky sea salt

Directions:
Whisk vinegar, fish sauce, ginger, and brown sugar in a large bowl to combine. Add chile and let sit 10 minutes.
Add melon, cucumbers, and avocado and toss to coat. Transfer to a platter; top with mint and peanuts and sprinkle with salt.
​
​https://www.epicurious.com/recipes/food/views/honeydew-salad-with-ginger-dressing-and-peanuts

INGREDIENTS
1 24-inch long loaf of crust Italian or French Bread
1/4 cup plus 2 Tbsp. Extra-virgin olive oil, divided
1 garlic clove
 
2 cups watermelon, diced
1 cup feta cheese, cut into fine dice
2 Tbsp. fresh chives, minced
2 Tbsp. Fresh mint, minced
4 tsp. Balsamic vinegar, or to taste
Salt and pepper to taste

DIRECTIONS
1. To make toasts: Prepare grill or preheat broiler. With a serrated knife, cut the bread crosswise into 1/2 inch thick slices. Arrange bread slices in one layer on baking pan. Spread with 1/4 cup olive oil and garlic and bake until golden, about 10 minutes.

2. In a bowl, toss together 2 Tbsp oil, watermelon, cheese, chives, mint, vinegar, salt and pepper. Mound about 1 Tbsp on oiled side of each toast.
 
Yield: 16 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
 

INGREDIENTS
3 cups flat-leaf (a.k.a. Italian) leaf parsley*, packed
3 1/2 to 4 cups fresh mint leaves, packed
3 green serrano peppers**, seeded, deveined and coarsely chopped
4 garlic cloves, coarsely chopped
2  tbsp. stone-ground mustard
3 tbsp. honey
1/2 tsp salt
1/2 tsp ground black pepper
1/2 to 3/4 c extra virgin olive oil
Refrigerated pesto will last for at least 5 days.
 
DIRECTIONS
In a large food processor bowl, combine parsley, mint, peppers, garlic, mustard, honey, salt and pepper until thoroughly mixed.
With processor running, slowly pour in olive oil and thoroughly mix.
Refrigerate leftovers in a tightly covered container.
 
Yield:  10-12 servings (makes 1 1/2 cups)
Prep Time:  15 minutes
Cook Time:  0 minutes
Total Time:  15 minutes
Difficulty Rating:  Easy
 
Tips & Notes
*Italian parsley is also known as flat leaf parsley.  It has a stronger, less bitter flavor compared to regular parsley.
**Serrano peppers which look like thinner jalapeno peppers are hotter and more potent.
 
 
 
 
 

INGREDIENTS
1 pound small, firm cucumbers
1 Tab. White wine vinegar
2 tea. Salt
2 cups whole-milk yogurt or sour cream
1/2 cup whole milk or buttermilk
2 Tab. Chopped dill, plus more for garnish
2 Tab. Chopped spearmint, plus more for garnish
1-2 cloves fresh garlic
Salt and pepper
 
DIRECTIONS
1. Peel half of the cucumbers but leave the skin on the rest. Halve all of the cucumbers lengthwise and scrape out and discard the seeds. Coarsely chop or grate the cucumbers and toss with salt. Transfer to a sieve and let stand over a bowl for 30 minutes.
2. Transfer the drained cucumbers and 2 tablespoons of the liquid to a food processor or blender.
3. Add the sour cream, milk, garlic, dill, and mint. Puree until smooth. If the soup is too thick, add a little more of the reserved cucumber liquid.
4. Refrigerate until well chilled, at least one hour and up to one day.
5. Season to taste with additional  salt and pepper
6. Serve cold and garnish with additional herbs.
 
Makes 4 servings