• Fast
• Healthy
• Make-Ahead

Ingredients

1. 1/4 teaspoon Szechuan peppercorns
2. 1/4 teaspoon pink peppercorns
3. 1/4 teaspoon white peppercorns
4. 1/4 teaspoon black peppercorns
5. 1/4 teaspoon whole allspice
6. Two 2-pound ripe cantaloupes, halved crosswise and seeded
7. Mint sprigs, for garnish (optional)

Directions

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.