Serves 4

Vinaigrette:
3 tablespoons freshly squeezed Key lime juice
Pulp of 1 vanilla bean
1.4 cup plus 3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

 1 cup large-diced cantaloupe
1 cup large-diced mango
1 cup large-diced Asian pear
1/4 cup thinly sliced red onion
1 cup watercress, stemmed

To prepare the vinaigrette:  Whisk together the lime juice, vanilla bean
pulp, and olive oil in a small bowl. Season to taste with salt and pepper.
To prepare the salad:  Combine cantaloupe, mango, pear, and onion in
a large bowl and toss with the vinaigrette. Refrigerate for at least 1 hour before serving. Toss with the watercress just prior to serving.

1 honeydew melon, peeled, seeded, and cut into large chunks
1 cantaloupe, peeled, seeded, and cut into large chunks
2 pounds watermelon, (about 1/4 small), peeled, seeded, diced
3 tablespoons chopped pickled ginger
2 tablespoons fresh lime juice
18 chilled, poached, peeled and deveined large shrimp
2 tablespoons chopped fresh cilantro leaves and stems, for garnish
2 tablespoons chopped fresh chives, for garnish
2 tablespoons nam pla (Thai fish sauce), for serving

1. Combine the melons and pickled ginger in a food processor or blender
and process until liquefied, about 1 minute (depending on the size of
your food processor you may need to purée the melon in batches.
2. Pour the purée into a nonreactive bowl and stir in the lime juice. Cover
and refrigerate until well chilled, at least 1 hour.
3. To serve, divide the soup among 6 icy-cold bowls or plates. Top each serving with 3 shrimp, a sprinkle of the herbs, and a splash of nam pla.

1 orange
2 lemons
1 grapefruit
1 pound watermelon
1 cup mascarpone cheese
2 tablespoons sugar

Zest the orange, lemons and grapefruit, then use a sharp knife to cut off
any remaining peel and pith. Cut between the membranes to free the individual segments, working over a bowl to catch the juices. Reserve
the segments and juice separately.
Halve the watermelon lengthwise. Using a melon baller, cut the melon
into balls and place in a shallow serving bowl. Add the reserved fruit
juices and set aside.
In a blender, mix the mascarpone, fruit zests, and the sugar until smooth.
The mixture should be as thick as yogurt; if necessary, thin with a little
water. Drizzle the mascarpone over the watermelon balls and sprinkle
the fruit segments over and serve cool.