Yogurt with Melon, Fresh Cherries, and Toasted Buckwheat

Any orange-fleshed melon would work well in this dish, which makes a lovely breakfast or summer dessert. Buckwheat groats—the hulled seeds of the buckwheat plant—lend a toasted nuttiness.

Yields 4 Servings


2 Tablespoons Buckwheat Groats
2 Tablespoons Honey
½ Teaspoon Grated Lemon Zest
¹⁄8 Teaspoon Ground Cardamom
Pinch Fine Sea Salt
1½ Cups Plain Greek Yogurt (2% Milkfat)
1 Small Orange-Fleshed Melon, Skin and Seeds Removed, Cut into Wedges
½ Cup Halved Pitted Fresh Sweet Cherries
¼ Cup Loosely Packed Mint Leaves, Torn if Large

  • Toast buckwheat in a large, dry skillet over medium heat, tossing often, until fragrant, 3 to 4 minutes. Transfer to a plate; let cool.
  • Meanwhile, stir together honey, lemon zest, cardamom, and salt.
  • Arrange yogurt, melon, and cherries on 4 serving plates. Drizzle with citrus-cardamom honey and sprinkle with toasted buckwheat and mint.