My kids wouldn’t mind if I served cantaloupe, muskmelon or honeydew every day. But I’m getting tired of slicing it up and eating it plain, so I dug into a favorite cookbook and discovered this unusual — and unusually refreshing — dessert. While cardamom, cilantro and melon might seem like a strange trio, this is the kind of recipe you’d love in a restaurant. So trust me on this and give it a try. The flavors come together in that sweet alchemy known as cooking.
Cantaloupe and Cardamom
From Farmer John’s Cookbook: The Real Dirt on Vegetables
1 medium cantaloupe (3-3/12 pounds), cut into 1-inch cubes, about 4 cups
1/4 teaspoon ground cardamom
1-2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro
freshly ground black pepper
Toss all the ingredients in a large bowl and refrigerate for at least one hour.