Cantaloupe & watermelon with sumac, salt, lime & pink peppercorns
A seriously flavoursome and refreshing way to serve slightly below par melon, and also a forgiving recipe as it’s still very good after a few hours in the fridge.
15 minutes preparation
1 small Cantaloupe melon
1/4 medium watermelon
1 tablespoon sumac
1 teaspoon fleur de sel
1 tablespoon pink peppercorns, crushed
2 tablespoons lime juice
Cut the melon into thin slices.
Arrange on a shallow plate. Sprinkle first with the lime juice, then the sumac and finally the peppercorns and fleur de sel.
Serve immediately or leave to chill & macerate in the fridge for up to five or six hours.
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