Melon With Citrus, Mint, and Pink Peppercorns 

Large square hunks of honeydew and cantaloupe can often seem like filler in a fruit salad, especially when they’re under-ripe. But not when it comes to this recipe. Cantaloupe sliced into slender moons steals the spotlight. The combination of orange slices and lime juice accents its ripe melon flavor, while pink peppercorns, flaky salt, and olive oil add a surprising but delightful savory element. The picture wouldn’t be complete without a smattering of fresh mint for extra freshness. And if cantaloupe still isn’t your thing, we won’t tell if you substitute watermelon instead.

melon-citrus-mint-pink-peppercorns
Photo by Greg Dupree
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  • Makes 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 90.75 calories
    • Fat 4.75 g
    • Sat Fat 0.67 g
    • Cholesterol 0 mg
    • Sodium 86.49 mg
    • Protein 1.12 g
    • Carbohydrate 12.65 g
    • Sugar 9.44 g
    • Fiber 1.86 g
Large square hunks of honeydew and cantaloupe can often seem like filler in a fruit salad, especially when they’re under-ripe. But not when it comes to this recipe. Cantaloupe sliced into slender moons steals the spotlight. The combination of orange slices and lime juice accents its ripe melon flavor, while pink peppercorns, flaky salt, and olive oil add a surprising but delightful savory element. The picture wouldn’t be complete without a smattering of fresh mint for extra freshness. And if cantaloupe still isn’t your thing, we won’t tell if you substitute watermelon instead.

Ingredients

  1. Check 1 small cantaloupe,
 rind removed, seeded
 and thinly sliced
  2. Check 2 navel oranges
  3. Check 1 lime
  4. Check 1 teaspoon pink peppercorns, coarsely chopped
  5. Check Small handful of fresh
 mint leaves
  6. Check 2 tablespoons olive oil
  7. Check Flaky salt, for serving

Directions

  1. Arrange cantaloupe
 on a platter.
  2. Cut peel and pith from
 oranges using a sharp
 paring knife. Working
 directly over the platter,
 cut between membranes
 to release the orange
 segments over cantaloupe. Squeeze juice from
 remaining membranes.
  3. Zest the lime over the
 cantaloupe using a
 microplane or the small
 holes of a box grater. Cut
 the lime in half and squeeze
 juice over fruit, tossing
 gently to coat. Sprinkle with pink peppercorns, top
 with mint, drizzle with oil,
 and season with flaky salt.