Peppercorn & Honey Marinated Melon with Basil
An unexpected medley of sweet flavors, fresh herbs, and savory spices yields a refreshing side dish.
- ½ cup honey
- 2 teaspoons black peppercorns, crushed, plus more for sprinkling
- 1 cup boiling water
- 1 cantaloupe, seeded, sliced, and cut into thin cubes
- leaves of 2 sprigs basil, thinly sliced
- flaky sea salt
Whisk honey, black pepper, and 1 cup boiling water in a 9″ x 13″ baking dish; allow to cool.
Add cantaloupe; toss to coat. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Drain and discard excess syrup from cantaloupe. Sprinkle with thinly sliced basil, pepper, and salt.
Enjoy! Serves 6-8