***June 2022 HSN Dinner Group winner***
Source:
VISHWESH BHATT, SNACKBAR, OXFORD, MS - in Food and Wine - June 2022
Ingredients:
4 cups chopped cantaloupe (from 1 small [3 1/2-lb.] peeled and seeded cantaloupe)
4 cups chopped honeydew melon (from 1 small [3 1/2-lb.] peeled and seeded honeydew)
2 tsp. turbinado sugar
1/2 tsp. kosher salt
3 cardamom pods, smashed, husks discarded
2 Tbsp. torn fresh mint
Whipped cream or vanilla ice cream (optional)
Directions:
1. Toss together cantaloupe, honeydew, sugar, salt, and cardamom in a large bowl. Stir gently until melon is evenly coated. Cover with plastic wrap, and refrigerate until melon has started to release juices and flavors have married, at least 1 hour or up to 3 hours.
2. Sprinkle melon mixture with mint. The melon is great on its own, but feel free to add a dollop of fresh whipped cream or a good-quality vanilla ice cream, if desired.
Serves 2-4
Notes:
MAKE AHEAD Prepare recipe through step 1 up to 3 hours in advance.
