Meals Matter

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Contributed By: kstreng@dairycouncilofca.org
KMom

great way to serve mellon in the fall, sweet and a little spicey.

Ingredients

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

Preparation

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.

Cook's Notes

very nice appearance on plate.

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