Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Dawn Perry


Credit: Greg Dupree

Recipe Summary test

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Arrange cantaloupe on a platter.

  • 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.

  • 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.

Nutrition Facts

91 calories; fat 4.8g; saturated fat 0.7g; protein 1.1g; carbohydrates 12.7g; fiber 1.9g; sugars 9.4g; sodium 86.5mg.