Receta Sweet Cantaloupe, Basil and Mint Salad
With every changing season comes a different reason I love to be in the kitchen.
In the autumn, cooking a hot pot of soup warms up the kitchen on those first chilly days; in the winter, baking with cinnamon or vanilla can transform a dreary, cold afternoon into a special afternoon.
This recipe uses fresh ground pepper and olive oil as a foil to the sweet cantaloupe. Wondering how it tastes to put salt, pepper and olive oil on your fruit? It's delicious. Really.
I've also tried this with pineapple, and it's a toss-up as to which I prefer...so try them both!
Sweet Cantaloupe, Basil and Mint Salad
- 1 ripe cantaloupe
- 1-2 tablespoons fresh mint leaves
- 1-2 tablespoons fresh basil leaves
- salt and pepper to taste (about 1/4-1/2 teaspoon)
- a drizzle of olive oil (about 1-2 teaspoons)
- First, dice the cantaloupe.
- Here's an easy technique: first, slice off the top and bottom of the fruit and stand it upright to remove the peel:
- Next, slice it in half, remove the seeds and then thinly slice each half:
Then cut lengthwise to create little cubes:
Toss the cantaloupe, mint and basil together in a bowl. If you aren't sure if everyone will enjoy this recipe and want to keep some of the cantaloupe plain, you can do little individual servings:
Sprinkle salt and pepper (just a pinch) over the fruit and then add just a dab of olive oil:
Mix and enjoy!
If you do a large bowl, this will serve 8-10 people.
Life is sweet,
SPC