Five-Spice Melons

These sweet-and-spicy melons make a wonderful and unexpected dessert.

Plus: More Dessert Recipes and Tips

  • Servings: 4
KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, Dinner Party, Easter, Graduation Party, Asian, Desserts, Fast, Healthy, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 1/4 teaspoon Szechuan peppercorns
  • 1/4 teaspoon pink peppercorns
  • 1/4 teaspoon white peppercorns
  • 1/4 teaspoon black peppercorns
  • 1/4 teaspoon whole allspice
  • Two 2-pound ripe cantaloupes, halved crosswise and seeded
  • Mint sprigs, for garnish (optional)

How to make this recipe

  1. Combine all the peppercorns with the allspice in a spice grinder or a mortar and finely grind them.
  2. Using a soupspoon or melon baller, scoop out the melon flesh without cutting through the rind. Replace the flesh in the melon halves and sprinkle each with about 1/4 teaspoon of the spice mix. Garnish with mint sprigs and serve.

Suggested Pairing

An aromatic Jurançon from the foothills of the Pyrenees, with hints of peaches, acidity and sweetness will mirror the melons' flavor and soften their sweetness.

Contributed By Photo © Petrina Tinslay Published September 2001

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