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.
1 small cantaloupe, rind removed, seeded and thinly sliced
2 navel oranges
1 teaspoon pink peppercorns, coarsely chopped
Small handful of fresh mint leaves
2 tablespoons olive oil
Flaky salt, for serving
Sat fat 0.67g
How to Make It
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.
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