Sugared Melon With Cardamom and Mint

Sugar, cardamom, and fresh mint are all you need to transform ripe melon into a memorable dessert.  Muskmelons, such as cantaloupe and honeydew, are sometimes treated like an afterthought—that's why chef Vishwesh Bhatt sometimes calls this recipe Don't Forget the Melon. "If you have the right melon that's nice and ripe, it's just so good," he says. "Summer is just the perfect time for melons. If you think they're boring, then jazz them up with this recipe. Just a tiny bit of sugar, cardamom, and fresh mint transform ripe melon into something so special you'll want to eat it over and over again." Ripe, peak-season cantaloupe, honeydew, or other muskmelon will all work beautifully here. Serve it over ice cream for an extra-special treat. 

Don't Forget The Melon
Photo: Cedric Angeles
Active Time:
25 mins
Total Time:
1 hrs 25 mins
2 to 4 servings


  • 4 cups chopped cantaloupe (from 1 small [3 1/2-pound] peeled and seeded cantaloupe)

  • 4 cups chopped honeydew melon (from 1 small [3 1/2-pound] peeled and seeded honeydew)

  • 2 teaspoons turbinado sugar

  • ½ teaspoon kosher salt

  • 3 cardamom pods, smashed, husks discarded

  • 2 tablespoons torn fresh mint

  • Whipped cream or vanilla ice cream (optional)


  1. Toss together cantaloupe, honeydew, sugar, salt, and cardamom in a large bowl. Stir gently until melon is evenly coated. Cover with plastic wrap, and refrigerate until melon has started to release juices and flavors have married, at least 1 hour or up to 3 hours.

  2. Sprinkle melon mixture with mint. The melon is great on its own, but feel free to add a dollop of fresh whipped cream or a good-quality vanilla ice cream, if desired.

Make Ahead

Prepare recipe through step 1 up to 3 hours in advance.

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