Cantaloupe Balls
Created by Matt and Ted Lee
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.