Melon Three Ways


This past week I have redeemed popsicles for myself *thanks to Leah* who let me use these actually cute molds. Last year's cookie butter key lime pops were incredibly delicious, but the mold shape left much to be desired. No one wants to be even more self conscious while eating a drippy pop. Because of that I didn't end up photographing any of them. AIN'T NOBODY WANNA SEE THAT, MK? 

Revelation aside, I did another collaboration with Sprouts to contribute to their product website. The theme was #melonmania and since I actually am a melon maniac, doing just one melon recipe wasn't enough. So ... here are three for you, perfect for any warm summer gathering



Boozy Melon & Coconut Cream Pops

This pop is the perfect two in one for a warm day. The fruity cantaloupe is brisk and refreshing, and the creamy vanilla base satisfies that ice cream craving. The rum is optional and if you do want to add it, you can experiment with how little or much you want to incorporate.



2 (13.5 oz) cans sprouts coconut cream
1 vanilla bean, seeded
¾c Rum
1 cantaloupes
3T sugar
popsicle molds of choice


  1. To seed vanilla bean, cut in half lengthwise. Turn knife over, and with the dull edge, scrape the seeds out of the bean. Reserve in a small bowl.

  2. In a small saucepan over medium heat, bring rum, sugar, and 1 can of Sprouts Coconut cream plus just the cream (not liquid) from the second can to a simmer. Simmer on low for about 5 minutes. Whisk in vanilla bean off heat and set aside to cool.

  3. While cream mixture is cooling, seed one cantaloupe and cut into slices, reserving ¼ cup to set aside. Blend all but ¼ cup until mixture has no chunks and is completely smooth. This may take a minute or two.

  4. Pour melon mixture into popsicle molds, filling about ⅔ of the way. Place molds in freezer for 30 minutes.

  5. While molds are freezing, dice the remaining ¼ cup of cantaloupe into small pieces.

  6. After cantaloupe mixture has cooled, remove molds from the freezer, and fill with a few cantaloupe pieces. Fill remaining molds with coconut cream mixture, place your popsicle sticks, and freeze for 4-6 hours.

*PS Full disclosure, the next pop in my arsenal is going a straight up boozy coconut cream pop. So go that direction and fill up the whole pop with the cream if ya fancy* 



Savory Melon Salad

One of my favorite things about summer is the ripe melons that come along with it. I have been known to devour a watermelon in under two days, so this salad is one that I absolutely crave. Using basil instead of mint, which is traditionally paired with watermelon, makes this dish especially flavorful.



1/2 shallot, minced
2 limes, juiced
1t sprouts honey
1T sprouts EVOO
3c watermelon, cut into cubes
1c cucumber, sliced
1T fresh basil, julienned
¼c feta


  1. Combine minced shallots, lime juice, Sprouts honey, and Sprouts EVOO into a small bowl and whisk until combined, set aside.
  2. Place watermelon, cucumber, basil, and feta into a large bowl.
  3. Toss watermelon mixture with dressing & serve immediately.


Melon with Prosciutto & Balsamic Glaze

This classic Italian appetizer is a savory yet sweet combination that is a great for a hot summer day. It’s definitely a dish that will turn a head or two.



1c sprouts balsamic vinegar
1T sugar
½ ripe honeydew, sliced
4-6 slices prosciutto


  1. About 90 minutes before preparing the melon, combine Sprouts Balsamic & sugar into a small saucepan and bring to a boil. Reduce heat and simmer until reduced by approximately ⅔, about 10 minutes. It will become thick and viscous. Let cool for about an hour.
  2. When ready to serve, wrap each slice of Honeydew with one piece of prosciutto. Drizzle with cooled balsamic reduction and serve immediately.