It isn’t always easy when you live in America. United States. Certain items are priced per pound, while other things are priced per product, and if you mix both, you could end up spending the price of an arm and a leg. So when I saw a cantaloupe in the market with a large “$2” sign, I needed to do a second take. A price of $2 per pound could be a costly fruit. I was pleasantly surprised to find that they were just $2. Nice!

I had planned to make the refreshing and sweet cucumber salad for serving with the Thai Peanut Chicken this week; however, the cucumbers weren’t looking hot, and the cantaloupe seemed screaming to be taken to the kitchen. So, I made a last-minute change and created the Chili Lime Cantaloupe instead. The salad is easy or fresh and is ideal for hot summer (or the pre-summer) evenings. This dressing can be described as sweet and slightly salty, with the freshness and brightness of lime and a hint of spicy chili for a bit of fun. The contrasting flavors amplify the sweet taste of cantaloupe.


1/2 medium cantaloupe ($1.00)

1.5-2 1 tbsp freshly squeezed lime juice (about 1/2 lime) ($0.25)

1/2 Tbsp honey ($0.06)

1/8 tsp salt ($0.02)

1/8 teaspoon crushed red pepper ($0.02)


Cut the cantaloupe in half, then scrape out the seeds using the help of a spoon. Reserving half of the cantaloupe for breakfast or other meals. You can also take the rest and cut it into quarters. Gently slide the blade through the flesh and rind with a sharp knife. After the skin has been removed, cut the melon into pieces.

Mix the juice of a half lime (about 1.5-2 Tbsp), salt, honey, and crushed pepper in a tiny bowl. Stir until love is completely dissolving.

Serve the dressing on top of the cut cantaloupe. Toss it so that the melon is coated with the sauce. Serve immediately or chill until you are ready to eat. Serve the fruit with a short stir before serving.

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