^[1]The combination of cucumber, honeydew, and green grapes makes for a simple and refreshing summer salad that’s good as an appetizer as well as a dessert. Or it can be served with a meal, as a counterpoint to something spicy, like a curry. Recipe reprinted with permission from Ripe: A Fresh, Colorful Approach to Fruits and Vegetables ^[2]© 2012 by Cheryl Sternman Rule, photography by Paulette Phlipot; Running Press, a member of the Perseus Book Group.

Serves: 4

• 1⁄2 medium honeydew, seeded,flesh scooped with a melon baller
• 1⁄2 medium English cucumber, seed membrane scraped out, cut into half moons
• 1⁄2 pound (227g) seedless green grapes, cut in half (about 1 1⁄2 cups)
• Juice of 1⁄2 lime
• 1 teaspoon canola or olive oil
• 1 teaspoon water
• 1 teaspoon honey (or agave nectar)
• 1 1⁄2 teaspoons poppy seeds
• 4 large fresh mint leaves, thinly sliced

In a large serving bowl, combine the honeydew, cucumber, and grapes.

Whisk the lime juice, oil, water, honey, and poppy seeds in a small bowl or glass measuring cup, and pour over the honeydew mixture. (Scrape any stubborn poppy seeds onto the salad.) Top with mint, give a good stir, and serve immediately.

• Here are more recipes for fruity compositions. ^[3]

Cheryl Sternman Rule is a food writer and the voice behind the popular food blog 5 Second Rule. ^[4] Learn more about her at CherylSternmanRule.com. ^[5]

Paulette Phlipot is an award-winning food, travel, and lifestyle photographer. To learn more about her work, visit p3images.com. ^[6]