Musk melon is one of the best fruits of summer. It is sweet, juicy, and has a lovely fragrance that fills the kitchen the moment you cut into it. But most people just slice it up and serve it as it is. With a little extra effort and no more than 20 minutes, you can turn it into a delicious and healthy dessert. No, you do not need any special equipment or cooking skills for this. These musk melon recipes are perfect for hot days when you want something cold and sweet without spending too long in the kitchen.

1. Musk melon lassi recipe

Ingredients:

2 cups musk melon, cut into chunks

1 cup plain full-fat yoghurt

1 cup cold whole milk

2 tablespoons sugar, or to taste

1/4 teaspoon ground cardamom

A handful of ice cubes

A pinch of dried rose petals to serve (optional)

Method:

Put the melon, yoghurt, milk, sugar, cardamom, and ice into a blender. Blend for about a minute until smooth and frothy. Taste and add more sugar if you like. Pour into two tall glasses over fresh ice and serve straight away. A pinch of dried rose petals on top looks lovely if you have them.

2. Musk melon and coconut milk pudding recipe

Ingredients:

400g musk melon, cut into chunks

400ml full-fat coconut milk

2 tablespoons honey or sugar

1 teaspoon vanilla extract

2 tablespoons desiccated coconut, toasted, to serve

A few fresh mint leaves to serve

Method:

Blend the melon, coconut milk, honey, and vanilla together until smooth. Try it and add more sweetness if needed. Pour into four small glasses or bowls and put them in the fridge for at least 15 minutes to chill. To toast the coconut, tip it into a dry pan over medium heat and stir for about two minutes until it turns light golden. Scatter the toasted coconut and a few mint leaves over each glass just before serving.

3. Musk melon parfait recipe

Ingredients:

300g musk melon, cut into small cubes

1 tablespoon lime juice

1/4 teaspoon ground cardamom

200g full-fat Greek yoghurt

2 tablespoons honey, plus a little extra to drizzle

8 digestive biscuits, crushed

25g butter, melted

A pinch of salt

Method:

Mix the crushed biscuits with the melted butter and a pinch of salt. In a separate bowl, toss the melon with the lime juice and cardamom. In a third bowl, stir the honey into the yoghurt. To put it all together, spoon some biscuit crumbs into the bottom of four glasses and press them down lightly. Add a spoonful of yoghurt, then some melon. Repeat the layers and finish with a few more biscuit crumbs and a drizzle of honey.

4. Musk melon shrikhand recipe

Ingredients:

400g thick Greek yoghurt

Half a cup of musk melon, blended smooth

3 tablespoons icing sugar, sifted

A small pinch of saffron

1 teaspoon warm milk

1/4 teaspoon ground cardamom

2 tablespoons slivered almonds or pistachios to serve

Method:

Stir the saffron into the warm milk and leave it for five minutes; it will turn the milk a lovely golden colour. Blend the melon to a smooth purée. In a bowl, mix together the yoghurt, icing sugar, saffron milk, cardamom, and melon purée until everything is well-combined and smooth. Taste and add a little more sugar if needed. Spoon into four bowls, scatter the nuts on top, and serve cold.

5. Musk melon cream cheese dip recipe

Ingredients:

200g cream cheese, at room temperature

4 tablespoons musk melon purée (about 100g blended melon)

2 tablespoons honey

1 teaspoon lime juice

1/4 teaspoon ground cardamom

Fresh fruit to serve — strawberries, grapes, or more melon

Method:

Blend about 100g of melon until smooth to make your purée. Beat the cream cheese in a bowl until soft and smooth. Add the melon purée, honey, lime juice, and cardamom, and mix everything together until well-combined. Taste and adjust the sweetness if needed. Spoon into a serving bowl, drizzle a little extra honey on top, and serve with fresh fruit on the side for dipping.

6. Musk melon kulfi recipe

Ingredients:

300g musk melon, blended to a smooth purée

200ml condensed milk

200ml double cream

1/4 teaspoon ground cardamom

A few drops of rosewater (optional)

2 tablespoons pistachios, finely chopped, to serve

Method:

Blend the melon to a smooth purée. In a large bowl, whisk together the condensed milk, double cream, cardamom, and rosewater if using. Stir in the melon purée until everything is mixed. Pour into kulfi moulds or small cups, cover with cling film, and press lolly sticks into the centre of each one. Freeze overnight or until completely solid. To serve, dip the mould briefly in warm water to release the kulfi and scatter chopped pistachios on top.

7. Musk melon and ricotta toast recipe

Ingredients:

4 thick slices of sourdough or brioche

200g fresh ricotta

250g musk melon, thinly sliced

2 tablespoons runny honey

30g pistachios, roughly crushed

A few fresh basil leaves

Freshly cracked black pepper

Method:

Toast the bread until golden and crisp on both sides. While it is still warm, spread a generous amount of ricotta on each slice. Lay the melon slices on top, slightly overlapping each other. Drizzle honey over everything, then scatter the crushed pistachios and basil leaves on top. Finish with a good crack of black pepper and serve straight away.

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