Servings: Makes 8 servings
- 1 5-pound ripe cantaloupe
- 1/2 cup finely chopped mint leaves (from about 8–10 stems)
- Pinch granulated sugar
- Freshly ground black pepper
Halve and seed cantaloupe. With a 1-inch melon baller, scoop out flesh into a large bowl. Add mint and sugar; toss. Sprinkle pinches of black pepper to taste.
Chill for a half hour before serving.