When we're in Madrid, Esperanza, my mother-in-law, serves us at some point a piel de sapo melon, usually for dessert, though I will sometimes eat a slice with jamón serrano for the cena.
Piel de Sapo melons are a specialty of La Mancha, especially the town called Villaconejos, which supposedly produces the best melons of all. Nowadays you can find piel de sapo melons in supermarkets and fruit stands everywhere, even here in Central Florida.
Piel de Sapo may also be sold under the names "Christmas melons," "Santa Claus melons," "camouflage melons," among other things. If you find a light green, football-shaped melon with a hard rind and dark green spots, it's probably piel de sapo--and definitely worth trying.
Piel de sapo translates literally to "toad skin," but to me these green speckled melons look more like the skin of frogs than toads. Whatever you call them, the flavor is outstanding: mild and fresh, like a honeydew, but much sweeter.
Another good thing about piel de sapo melons is that they keep a long time, supposedly into winter (we always eat ours way before then), thanks to their hard rinds.
So if you're looking for a super-easy La Mancha-style dessert for summer (or autumn or even winter), all you have to do is cut open a piel de sapo melon.