Melon Medley Salad

This is the kind of fruit salad you bring to a summer gathering when you want to show up everyone else’s plain watermelon plate. Four different melons, scooped into colorful balls, get tossed with crunchy celery, pistachios, and a dressing that’s something special.

That dressing is where this recipe really shines. Light sour cream, honey, fresh mint, and a splash of orange liqueur like Grand Marnier or Cointreau create a creamy, aromatic coating that clings to each melon ball. The mint and orange play off the natural sweetness of the fruit without burying it.

Draining the chilled melon balls before tossing with the dressing is a step you can’t skip. Melon releases a lot of juice as it sits, and all that liquid will water down the dressing into a thin puddle at the bottom of the bowl.

Chef Tips

• Use a melon baller for uniform spheres that look polished and hold the dressing evenly
• Chill the melon balls in bags for at least an hour so they’re ice cold and firm when served
• Toast the pistachios lightly in a dry pan to bring out their flavor and keep them crunchy
• Serve in scooped-out melon halves for a stunning presentation that doubles as the bowl

Variations

• Skip the liqueur and add a squeeze of fresh lime juice for an alcohol-free version
• Use Greek yogurt instead of sour cream for a tangier, higher-protein dressing
• Add fresh blueberries or raspberries for extra color and berry tartness