Puree any leftover melon in a blender with plain yogurt and honey to taste. (For three cups of chopped melon, use two cups of yogurt and two to three tablespoons of honey.) Serve over ice.
Source: Martha Stewart Living, July/August 2016
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1. Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.