What one melon said to the other…

**courtesy laugh** OK, moving on!I almost always have a cantaloupe in the fridge because it’s one of few fruits DH can eat without a lot of prep (i.e. peeling, etc.) so we eat it alot. Most of the time, I just chop it up and we eat it plain or add it to a fruit salad. Occasionally, we’ll even eat slices straight off the rind, like watermelon. But that gets old, so I’ve experimented with different “treatments” and usages for cantaloupe to vary things a little.I actually more or less developed this recipe on my own, but then I found a very similar one in a magazine that sort of validated my efforts! I use either lime or lemon, depending on what I have on hand. Other variations include making a simple syrup with sugar, water and mint and marinating the cantaloupe in that, but I think this version is healthier, with a little more flavor.

I like to grow herbs on my deck, and mint is one of them. It’s so easy to add to a cup of iced tea or to fruit salads, or even some meat dishes. The flavor and smell are refreshing and strong.

This recipe is QUICK. In fact, doesn’t get much quicker than this. You have to “marinate” it in the fridge for a while, so it’s better to do it in the afternoon, but other than that it doesn’t take too much of your time.

It’s so EASY. If you can chop cantaloupe, you can make it!

It’s definitely CHEAP, especially if you buy the cantaloupe on sale for $1.50 or $2.00. Very little honey and lime are used, and if you have a fresh mint plant, the cost is minimal.

It’s HEALTHY, too. Cantaloupe has beta carotene, as well as vitamin C, potassium and folate. Beta carotene is an antioxidant and can be converted by the body into vitamin A. Mint also is a great source of vitamins A and C, so you get a double whammy with this dish!

(Scroll down for printable recipe)

Honey Lime Can’t Elope (sorry, couldn’t resist!)
1/2 a medium-sized cantaloupe
1 TBSP honey
juice from half a lemon or lime, or to taste
1 TBSP fresh chopped mint, or 1 tsp dried mint

1. Chop the cantaloupe into small cubes, or use a melon ball-er (great for a special occasion).

2. In a separate bowl, mix the honey, lemon or lime, and mint. I don’t like a strong lemon taste, so I just use a little. And a little goes a long way.

3. Carefully stir the honey lime mixture into the cantaloupe until all pieces are thoroughly coated. Cover and place in refrigerator for at least an hour to allow flavors to blend and absorb.

4. Before serving, drain the juice.

 

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