Ingredients
3 cups all-purpose flour
1 3/4 tsp cinnamon
1 1/2 tsp salt
1 tsp ginger ground
1 tsp baking soda
1 tsp baking powder
2 cups granulated sugar
3 eggs
1 cup vegetable oil
2 tsp vanilla extract
1 3/4 cups ripe cantaloup, grated

Directions
1. Heat oven to 350 F degrees.
2. Grease and flour two loaf pans. Put the flour, cinnamon, salt, ginger, baking soda, and baking powder into a medium sized bowl and wisk to blend.
3. with an electric mixer or a wooden spoon, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated canteloupe. Add dry ingredients to the wet mixture and fold until just blended; don't over mix or your tea cake will be tough.
4. Divide the batter between the loaf pans and bake until a toothpick inserted into the center come out dry, about 1 hour.
5. Let cool in pan on a rack, then invert. serve just slightly warm or at room temperature.
(Source: Joanna Cismaru)

Ingredients
1 cup coconut milk
Juice and zest of 1 lime
1/4 tsp cardamon
2 tbsp honey or maple syrup
3 cups fresh honeydew melon
berries and/or nuts optional

Directions
1. Place all ingredients in a blender and blend until smooth
2. Divide mixture among popsicle molds or cups. If adding nuts or berries add a couple before pouring in the honeydew mixture.
3. Insert popsicle stick in each mold and freeze for about 4 hours or until completely frozen.
(Source: OceanViewKitchen)

INGREDIENTS:

• ½ English hothouse cucumber or 2 Persian cucumbers, thinly sliced
• 1 small onion, thinly sliced
• 2 jalapeños, thinly sliced
• 4 large dill sprigs
• 2 tablespoons coriander seeds
• 2 tablespoons mustard seeds
• 2 teaspoons celery salt
• 2 cups distilled white vinegar
• 1 cup sugar
• 2 tablespoons kosher salt
• A 1-quart heatproof glass jar

DIRECTIONS:
Pack cucumber, onion, jalapeños, dill sprigs, coriander seeds, mustard seeds, and celery salt into jar.
Bring vinegar, sugar, and salt to a boil in a medium saucepan, stirring to dissolve sugar and salt.Carefully pour into jar, filling all the way to the top. Seal jar and chill at least 12 hours and up to 1 week.

Recipe from Bon Appetit.