Cantaloupe and herbs, a winning combination.
Rocky Ford melons have been grown and sold in Colorado since 1887 — that’s 110 years of sweet summer goodness. The herbs on my deck are flavorful too right now. Here’s an embarrassingly easy, satisfyingly flexible recipe that captures these flavors of the season.
Cantaloupe and Herb Salad
1 large cantaloupe, cut into approx. 3/4-inch chunks
1 Tbsp. fresh lime juice (juice from 1/2 lime)
Chopped mint and cilantro, totaling approx. 1/3 cup
Sugar to taste (I used about 2 Tbsp.)
Combine all. Refrigerate about 2 hours.