Combine in a food processor any type of melon, cut into chunks. Add diced jalapeños to your desired level of heat. Pulse several times to combine. Now add a generous handful of purslane, a summer weed that will impart a tangy picante flavor. Add a dash of salt. If you would like to make it creamy, add a little yogurt. Try mint and basil versions, as well. What you can’t eat, freeze for later.