Black pepper and honey-marinated cantaloupe

photo and recipe from

photo and recipe from



Whisk honey, black pepper, and 1 cup boiling water in a 9" x 13" baking dish; allow to cool. Add cantaloupe; toss to coat. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.

Drain and discard excess syrup from cantaloupe. Sprinkle with thinly sliced basil and salt.

1⁄2 cup honey

2 tsp. whole black peppercorns, crushed

1 Imperfect cantaloupe, peeled, seeded, and thinly sliced

2 sprigs basil. plus 3 tbsp. thinly sliced

Flaky sea salt