Fresh cantaloupe is certainly delicious on its own, but if you are looking for an easy recipe to “dress it up” a bit this one combines a handful of simple yet bold flavors. In this dish, I pair the ripe cantaloupe with local plain yogurt, local wildflower honey, homegrown mint, black sesame seeds, and pink Himalayan salt for a simple yet versatile flavor profile. You can easily swap in any seasonal melon for this dish. Perfect as a dessert, light lunch, snack, or appetizer. Enjoy!
1 Ripe Cantaloupe, Cut as Desired
Local Greek Yogurt or Yogurt/Yogurt Alternative of Choice
Black Sesame Seeds (*Can also substitute other seeds/nuts for crunch)
Pink Himalayan Salt
Fresh Mint (*Fresh basil would also pair well with this for a more savory twist)
Cantaloupe, Black Sesame and Honey over Yogurt
- First, spread yogurt on the plate as desired.
- Top with cut cantaloupe.
- Sprinkle with black sesame seeds and salt. Drizzle with honey.
- Add mint as desired.
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Manager at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.