Sweet & Sour Cantaloupe with Granola, Greek Yogurt, & Fresh Mint
A sprinkling of white granulated sugar, salt, lime zest, and lime juice can turn yourmorning cantaloupe melon into something that is worth writing home about. This“sweet & sour” approach works great with other types of melons and fruits as well.The following recipe provides roughly 4 large servings.
Ingredients
- Remove the rind from the ripe cantaloupe melon.
- Cut the flesh into bite-sized pieces (and carefully sprinkle the cantaloupe with the)
- Kosher salt (white granulated sugar, lime zest, and lime juice.)
- Allow the cantaloupe to sit in the sugar (salt, and lime mixture for roughly ten)
- minutes prior to serving.
- When you are ready to serve (divide the Greek yogurt among four bowls.)
- Top with some of the drained sweet and sour cantaloupe (prepared granola, sliced)
- mint (Extra Virgin olive oil, and a few grains of Maldon Sea Salt.)
Notes
When picking out your melon at the supermarket, smell the stem area through the
rind and try to detect a hint of sweetness. If you can smell the sweet inner melon,
you are likely selecting a ripe melon. You can cut and soak the Cantaloupe melon in the lime and sugar mixture a few
hours in advance of serving, just store the melon covered in the fridge.
rind and try to detect a hint of sweetness. If you can smell the sweet inner melon,
you are likely selecting a ripe melon. You can cut and soak the Cantaloupe melon in the lime and sugar mixture a few
hours in advance of serving, just store the melon covered in the fridge.