Sure, watermelon and cantaloupe are the perfect plate-companions to your favorite July 4th barbecue dishes.
Burgers aside, try pairing your melons with wine.
Brooke Parkhurst and James Briscione, the husband-wife duo behind newlywed kitchen guide Just Married and Cooking, share a recipe for what they tell PEOPLE is “the ultimate picnic crowd-pleaser.”
Melon with Boozy Cream
• ½ cup New Zealand sauvignon blanc
• ½ to ½ cup granulated sugar (to taste)
• 4 large egg yolks
• 2 cups cantaloupe, diced
• 2 cups watermelon, diced
• 1 tablespoon chopped fresh mint leaves
Place a medium-sized sauce pot filled halfway with water on the stove and bring to a simmer. Combine the wine, sugar and egg yolks in a heat-proof bowl that can rest on top of the pot without touching the water. Beat on medium speed with an electric mixer.
The mixture should triple in volume within one to two minutes of beating. Continue beating over the simmering water, working the mixer around the bowl and occasionally scraping the edges. Mix six to eight minutes, or until the yolk form soft peaks, like whipped cream.
Remove the bowl from the heat and beat one minute to help cool. If making ahead of your plans, refrigerate until ready to serve. To cool the mixture, quickly set the bowl over a bowl filled with ice water and continue beating until cooled.
Toss the cut melon with the mint and divide among four bowls or glasses. Spoon the sabayon over the melon. Serve immediately.