In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun. It would be a crime not to enjoy this melon in its prime, which is why we’ve come up with all the ways you should be cooking and eating it this summer.
Save the rind from the compost heap for another day—for a spin on the tired hollowed-out coconut cocktail, mix tequila, blended melon, and coconut milk and serve in the shell.
While Peter Brady swore by pork chops and applesauce, we’re more inclined to melon, lime juice and olive oil-marinated pork cutlets served with spicy-sweet cantaloupe salad.
Salt both contrasts and deepens the honey-enhanced sweetness of cantaloupe for a jam you’ll want to eat by the spoonful.
Ribbons of cantaloupe drizzled with olive oil, salt, and Aleppo-style pepper make for a beautiful (and delectable) summer side-salad.
Like the rest of us, cantaloupe just wants to spend its days suspended in a champagne matrix. It’s Mad Men haute cuisine at its best.
This chile-mango sundae is summer’s best dessert: