Salted Honeydew Melon and Papaya

Pure refreshing watery goodness. Adding a dash of salt brings out even more of each fruit’s natural sweetness, and increases electrolytes for you should you be sweating too much in the heat!


  • 1 honeydew melon
  • 1 half large papaya
  • Dash of salt

Prep time: 5-10 minutes
Yields: roughly 4-8 servings, depending on size of melon and papaya


  1. Slice the melon and papaya each in half and core their respective seeds with a large spoon.
  2. Scoop the papaya and melon flesh directly from their rinds into separate smaller bowls to serve. Sprinkle with a dash of salt and enjoy!

Yasmine’s notes:

I actually used to dislike both honeydew melon AND papaya when I was younger. The absence of abundantly bold sweetness didn’t appeal to me back then… instead, as far as fruits would go for me, it was, “Give to me your watermelons and your mangoes, darn it.” Over time however, I’ve developed not only a taste for both, but equally an appreciation for the nuances of their flavors— the hearty, deep sweetness of papaya that is ALMOST like a carrot… the honeydew that is very nearly buttery, and something of sweet zucchini!!! (The two are NOT completely unrelated, by the way.)

These two go together absolutely deliciously by my book nowadays– especially on a hot summer’s day: juicy, soft, rehydrating and refreshing in a light papaya-fire-meets-honeydew-water kind of way. Great for enjoying outside in the cooler evening times too, if and when you can chill even for a moment.


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