Fruitful Plates: 4 Melon-Based Recipes

  • By Jessica Cerra
  • Published Aug 26, 2014
  • Updated May 18, 2016 at 11:51 AM UTC
Photo: John David Becker

Beat the heat this summer by stocking up on a naturally hydrating food: melons.

The hydrating power (and plentiful health benefits) of sweet and juicy melons should not be overlooked in your summer fueling. All melons contain a large amount of water, which can help you rehydrate naturally. Give these refreshing melon recipes a try this summer.

Honeydew, Papaya and Avocado Salsa with Seared Scallops

Dress up scallops with a colorful and inventive melon salsa. This salsa also adds flair to any seafood, grilled chicken or salad.

16 jumbo sea scallops
1½ T olive oil
2 cups honeydew melon, finely chopped
1 cup papaya, finely chopped
1 medium ripe avocado
¼ cup red bell pepper, seeds removed and finely diced
1 T serrano pepper, finely diced (optional for spice)
1 T freshly chopped cilantro
Juice and zest of one orange
Juice and zest of one lemon
Salt and pepper, to taste

Cut the avocado in half, removing the pit. With the skin on, score the avocado into small cubes, without cutting through the skin. Scoop out the cubes with a spoon into a bowl. In the same bowl, add the honeydew, papaya, bell pepper, serrano pepper, cilantro, orange, lemon and a sprinkle of salt. Let the salsa sit in the fridge while preparing the scallops. Line a large plate with two paper towels. Set the scallops on the paper towels, and place two more paper towels on top. Gently pat the scallops to absorb any moisture (this will ensure a nice sear). Remove the top layer of paper towels and conservatively season the scallops with salt and pepper. Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Place 5–6 scallops in the pan, not touching each other, and sear for 2 minutes. Use a spatula to flip the scallops and sear 2 minutes on the other side, until just underdone inside. Place the scallops on a plate and cover with foil. They will continue to cook slightly once removed from the pan. Repeat with the other scallops (total three batches). Serve the scallops with the salsa drizzled on top. Makes 4 servings

While honeydew boasts significant amounts of potassium and vitamins B and C, it also contains copper. This mineral aids in muscle and tissue repair—an obvious benefit to any triathlete. Honeydew is also low in calories, with only 60 in a 1-cup serving.

RELATED: Eat Your Way To Recovery

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