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30 Jun

In Season: Cantaloupe

Posted by Bikini Owner in cantaloupe

In season: cantaloupe

If images of your grandma's melon baller come to mind when you hear the word cantaloupe, we can't blame you. This melon can seem a bit like a throwback to another time, but we've found a recipe that proves it is a delicious, versatile fruit that can handle savory flavors, too. (Have you ever had a ripe slice with proscuitto? Heaven).

Ripe right now, cantaloupes can be a bit perplexing to buy, but if you sniff the navel and smell a sweet, musky scent, and choose one that feels heavy (and loaded with juice), you'll likely crack open a perfectly ripe, eat-it-right-now wonder. This unorthodox recipe from Saveur, which calls for marinating slices in a syrupy mix of honey and spices, yields a crazy flavor profile, not to mention a dish that's gorgeous to serve. 


1⁄2 cup honey

2 tsp. whole black peppercorns, crushed

1 slightly underripe cantaloupe, peeled, seeded, and thinly sliced

2 sprigs basil. plus 3 tbsp. thinly sliced

Flaky sea salt

Get assembly instructions at Saveur.