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.


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