As summer makes its merry and torrid way out, I thought I would pay homage in my way. And, what better way to do so than with one of summer’s favorite melons, cantaloupe. This musky-flavored fruit generally ripens close to the beginning of April and peaks in August. I was happy to secure one that was on sale for $2.50. Frankly, I knew the price could have been better; but, I went with it.

Based on studies, cantaloupes are rich in vitamins (A, K, B-6), calcium, magnesium,  potassium, beta-carotene, a great abundance of antioxidants and other nutrients that are excellent for the body.

Most times, I make smoothies with my cantaloupe; however, I decided to make my melon baller do the ‘talking’.

Melon baller used to scoop cantaloupe
Melon baller used to scoop cantaloupe

I decided to make a cantaloupe and mint salad along with thinly sliced ginger root. Melon was scooped in bowl. Then, thinly sliced ginger root pieces were added. A simple syrup was created consisting of a piece of crushed ginger root and a sprinkle of sugar and a squeeze of honey. After cooling, a squeeze of lime juice was added; then drizzled over scooped cantaloupe and ginger root.

Finely chopped fresh mint was then added and gently folded in. Fruit salad was then chilled in refrigerator and served.