| 1/4 tsp | Szechuan pepper corns |
| 1/4 tsp | Pink pepper corns |
| 1/4 tsp | White pepper corns |
| 1/4 tsp | Black pepper corns |
| 1/4 tsp | Whole allspice |
| 2 2-pound | Ripe cantaloupes halved crosswise and seeded |
| | Mint sprigs for garnish |
1. combine all the peppercorns with the allspice in a spice grinder or mortar and finely grind them.
2. using a soupspoon or melon baller, scoop out the melon flesh without cutting through the rind. Replace the flesh in the melon halves and sprinkel each with about 1/4 tsp of the spice mix. Arnish with mint sprigs and serve.
very nice appearance on plate.