Serves 6

1/2 cantaloupe melon, peeled, seeded and cut into wedges
1/2 honeydew melon, peeled, seeded and cut into wedges
10 figs, cut in half
6 ounces thinly sliced prosciutto
1 tablespoon white balsamic vinegar
1 tablespoon best quality olive oil
1/4 cup fresh mint sprigs
Freshly ground black pepper, optional

Arrange melon slices and figs on a platter. Roll up prosciutto slices loosely and tuck around fruit. Drizzle the salad with vinegar and oil and sprinkle with mint leaves. Season with black pepper if desired and serve.

These are a fun take on snow cones. Adults can “spike” their refreshers with chilled vodka, if desired.

Makes about 12 drinks

5 cups fresh watermelon cubes
1⁄3 cup freshly squeezed lime juice
1/4 cup plus 2 tablespoons sugar
2 tablespoons Campari (optional)
4 cups freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1 dash orange flower water
2 tablespoons Aperol (optional)

Combine the watermelon, lime juice, and 1/4 cup sugar in a blender and puree until smooth. Strain the watermelon mixture into a large measuring cup and add Campari, if using. In another large measuring cup, combine the orange juice, lemon juice, remaining 2 tablespoons sugar, and orange flower water and stir until the sugar dissolves. Stir in Aperol, if using. Pour the watermelon and orange mixtures into ice cube trays and freeze.

Just before serving, crush the frozen cubes in a blender until slushy. Divide among small glasses and serve.