Matt and Ted Lee substituted fresh mint for the mint jelly called for in The Junior League of Charlotte's recipe from The Charlotte Cookbook, 30th Edition
, and added their own flourish: black pepper.
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.
Printed from Oprah.com on May 21, 2013
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