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There are a few constants while in any country in Europe during the summer months - I always have an Aperol Sprtiz before dinner. We get pizza and gelato at least twice a day. And a melon and prosciutto appetizer always appears at dinner. It's the perfect combo of salty and sweet and I've been making these Melon Caprese Skewers on repeat since coming home.

Seeing as how summer is upon us, and it's all about entertaining, I turned our favorite appetizer into a bite sized snack that you can make, bring, serve, devour all summer long. 3 kinds of melon, honeydew, cantaloupe and watermelon skewered with fresh mozzarella and salty prosciutto and then drizzled with basil vinaigrette. These Melon Caprese Skewers are beyond simple! What more could you ask for? Pair it up with some grilled ribeye and you have a party!

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Use a melon scooper or a small ice cream scoop to form the melon balls and then you're ready to go! Or skip the skewers and just make a really killer melon ball and mozzarella salad with a drizzle of the vinaigrette!

Safe, effective, multi-use body care products you use every day. Our namesake goods are designed to bring luxury to your daily routine without making it complicated. Made with organic and non-toxic ingredients, including our signature watermelon seed oil imported from France.

I made this quick melon salad with the frog prince of melons - the piel de sapo. It has creamy, sweet, pale green flesh, and a blotched, pebbled green-yellow appearance. Piel de sapo means toad's skin. I bought mine heavy, with streaks of yellow edging out the green on one side - both indicators of ripeness.

If you come across one of these hefty summer gems, spring for it. I wasn't sorry. Combined with some toasted almonds for crunch, serrano chiles and scallions to counter the sweet, small dollops of crme frache, cilantro, and a wash of sake, it's a summer refresher. Particularly if you take the time to chill the melon all the way down just before serving.

I should also mention, you can make the salad even if you can't source this particular melon - sweet honeydew or cantaloupe would both be A+ substitutions.

Melon-headed whales are a robust small whale found primarily in deep, tropical waters worldwide. They are social animals and often occur in groups of hundreds to over 1,000 individuals. They likely maintain a matrilineal social structure, where females remain in groups with their mother and sisters, and males move between groups. At birth, melon-headed whales are approximately 3 feet long and grow to 9 feet long, with males reaching greater lengths than females.

Melon-headed whales have a small head with a rounded melon and no discernible beak. Their dorsal fin is relatively large and they have pointed, tapering flippers (pectoral fins). Their body color is dark with a large dorsal cape and dark areas on the side of the face that are not always easy to see.

Female melon-headed whales reach sexual maturity at approximately 7 years of age while males mature later, between 12 and 15 years of age. The gestation period is approximately 12 months and females give birth every 3 to 4 years. Melon-headed whales can live up to 45 years.

Small numbers of melon-headed whales have been killed in directed harpoon or drive fisheries in the Philippines and Japan, respectively. They are also occasionally caught incidentally in tuna purse seine nets in the eastern tropical Pacific and in drift net fisheries in the Philippines, Indonesia, India, Malaysia, West Africa, and the Caribbean.

In Japan, heavy metal and man-made chemical concentrations (e.g., perfluorocarbons and flame retardants) in melon-headed whales have increased over time. Concentrations of polychlorinated biphenyls (PCBs) in melon-headed whales in Hawaii and Japan are at levels thought to cause toxic effects.

Our research projects have discovered new aspects of melon-headed whale biology, behavior, and ecology and helped us better understand the challenges that all melon-headed whales face. This research is especially important in maintaining stable populations. Our work includes:

NOAA Fisheries aims to increase public awareness and support for melon-headed whale conservation through education, outreach, and public participation. We regularly share information with the public about the status of melon-headed whales, as well as our research and efforts to promote their conservation.

NOAA Fisheries conducts various research activities on the biology, behavior, and ecology of the melon-headed whale. The results of this research are used to inform management decisions for this species.

Other research is focused on the acoustic environment of cetaceans, including melon-headed whales. Acoustics is the science of how sound is transmitted. This research involves increasing our understanding of the basic acoustic behavior of whales, dolphins, and fish; mapping the acoustic environment; and developing better methods to locate cetaceans using autonomous gliders and passive acoustic arrays.

NOAA Fisheries researchers use acoustics to monitor hearing levels and feeding behavior of melon-headed whales. We also study how underwater noise affects the way melon-headed whales behave, eat, interact with each other, and move within their habitat.

To understand the health of melon-headed whale populations, scientists work with our stranding network partners to collect data on all marine mammal strandings and investigate unusual mortality events.

In 2004, 150 to 200 melon-headed whales in Hawaii remained inside a bay on the island of Kauai until herded out by volunteers. This event was considered a near mass stranding because no animals were beached nor required medical attention and all but one calf returned to deeper water. This event may have been related to nearby U.S. Navy training involving the use of sonar.

That much I learned from other writers, but I wanted to experience this fruit for myself. So when, in 2011, I found a listing for red-seeded citron melon in the Seed Savers Exchange catalog, I had to send for some seeds.

I cut into one of the melons. Inside, it fit the French descriptions. The flesh was pale green and bland tasting. It felt slimy, like aloe. The red seeds were many, large, and hard in comparison with seeds of the sweet watermelon cultivars I know.

Put the melon pieces into a preserving pan. Halve the clementines, squeeze out their juice, and add the clementine juice and the lemon juice to the pan. Scrape out any membranes and stringy white bits from the clementine peels, slice the peels into thin strips, and add them to the pan. Add the sugar and the vanilla bean or ginger pieces. Stir gently, cover the pan, and let the mixture rest overnight.

Linda,I need to know how to get in touch with Martha, I live in SC and have been trying to get citron seeds or citrons . My mother made preserves- equal amounts of chopped citron and sugar. Cook until thickened and melon is clear, Seal and when ready to eat add a tsp. of vanilla. My family did not like lemon in the preserves.

Sylvia, I saved more citron melon seeds than I can use and would be happy to share. Linda was so kind to give me some of her saved seeds last year, which resulted in a bumper crop. If you like some, let me know.

Lynn, you can certainly pickle citron melons, but I believe that people once commonly made watermelon-rind pickles from sweet, red-fleshed watermelons with thick rinds. Thick-rind varieties listed in the Seed Savers Exchange Yearbook include Arikara, Big Billy, Fairfax, and Stone Mountain.

Hi Stewart,I just read your very interesting article on Citron,I also live in Grey county,My mother used to grow this delicious melon and preserve it every,Unfortunately she has passed and I would love to acquire some citron seeds if possible,Any help would be appreciated,Thanks

Hello Stewart

I live in Bruce Co and it is encouraging to hear that citrons mature in our part of the world. As a child I remember my disappointment when I learned they were not watermelon. However, I did learn to like the end result. I presume strict isolation from other vine crops might be necessary but first I need a seed source. Can you help or maybe direct me?

We offer certified organic melon seed for varieties well-suited to both home and commercial production. Melons are warm season, tender annuals that require fertile soils with ample organic matter, moisture and full sun. Harden off before planting by reducing temperature and water for a week. Ripe melons can keep up to four weeks in cold storage.

4 cups chopped or balled melon (from about 1 cantaloupe or honeydew, or 1/4 a large watermelon)Juice of half a lime, divided, plus more to tasteCoarse salt, to taste1/2 to 1 teaspoon chili powder3 tablespoons crumbled cotija cheese1 tablespoon toasted pepitas (I like the salty ones)1 tablespoon chopped fresh cilantro, plus more to taste

I saw this sort of salad sold at a flea market in Arizona, of all places. Just the melon and spices. It surprised me because the only way I had ever had melon was plain. This looks so pretty and I am sure tastes wonderful. Thanks!

You make me want to go to Mexico all the more.

Melon is my favorite summer meal. Sometimes just a nice cantaloupe, by itself. Sometimes, a melon with Serrano.

This hot/sweet version is a must while the season is in full swing. Thanks!

Tajn is the food of the gods! I love it on pineapple and mangoes the best but I would never say no to cucumbers and melons either. My husband lives for corn on the cob with tajn The lazy version of elote. I just want to eat everything with tajn now! YUM!

This looks insanely delicious. Anything fruit related w/ a little zest is a game changer. For example, we like to do watermelon with a little taco seasoning dusted on them. F-a-b! Keep up the good work and keep these coming.

Um, yes, cucumber melon was my life! It was so sweet, refreshing and delicious in all of its fully-loaded-with-alcohol-and-fragrance body mist glory. I mean it was theeeee scent and I wanted it in every single version: body splash, body cream, body wash and more. 006ab0faaa