Recipe from A Good Day for Salad

Melon Melange with Honey-Raspberry Dressing
(Serves 6)

Melons are like elephants: They're fun and all that, but their sheer size makes them a bit overwhelming. They take days to deal with, especially if, in an excess of summer melon enthusiasm, you buy a couple of varieties in one spree. Such lack of control is understandable about this "flower of all fruits," as one poet dubbed the melon, while another praised its pure taste that "charms the throat."

A Good Day for Salad
By Jeanette Ferrary
Chronicle Books

Ingredients:

1 honeydew melon, seeded and flesh removed with a melon ball cutter
1 cantaloupe, seeded and flesh removed with a melon ball cutter
2 cups fresh raspberries
1 cup shelled pistachios
Toasted pound-cake slices or cookies for serving
6 fresh mint sprigs for garnish

Dressing:

1/4 cup fresh raspberries
1/4 cup fresh lime juice
1/4 cup honey
1 tablespoon poppy seeds

Preparation:

IN A LARGE BOWL, combine melons, raspberries, and pistachios.

TO MAKE DRESSING: Purée raspberries with lime juice and honey. Strain to remove seeds. Stir in poppy seeds. Combine with fruit and garnish with mint. Serve over cake or with cookies.