This is a great way to use an underripe melon and still enjoy its flavor. Don't worry about measurements.
Just mix equal parts melon and cucumber for a pretty and refreshing summer dish.
• Cantaloupe, preferably slightly underripe
• Approx. 2 cucumbers
• Peg's Salt
• Fresh chopped mint leaves Cut cantaloupe into bite-sized chunks.
Peel cucumbers, slice lengthwise, and scrape out larger seeds. (I like to peel in stripes, leaving just a little peel for color.) Sprinkle lightly to taste with Peg's Salt. Add 1-2 T. of freshly chopped mint. Let flavors blend for at least 1/2 hour before serving.