Thai Chili Lime Cantaloupe
Very Easy // 10 mins // 1 Cantaloupe
So good. Refreshing. Comes together beautifully in a jiffy. Chili lime dried mango slices are available everywhere, even in the bulk section. Harvest Hack: Use pinking shears to trim the edged for pretty fluted presentation.
- 1 Cantaloupe
- 3/4 Cup Chili Lime Mango Slices
- 1/3 Cup Each Blueberries, Toasted Coconut, Toasted Cashews
- 1 Lime
- 1 Small Orange or Clementine
- Fresh Thai Basil or Cilantro
Cut the cantaloupe into quarters & scoop out the seeds. If you want to be fancy trim the cuts w/ pinking shears. Run a knife between the flesh & the skin to separate. Cut the cantaloupe into bite sized slices & push them to set them attractively askew. Use the pinking shears to cut the mango into bite sized pieces too.
Layer the toppings into the nooks and crannies of the cantaloupe wedges. I start w/ the mango since they cling to the berries & nuts.
Top w/ coconut & fresh herbs if using. I used Thai basil. Squeeze the citrus over the top of each wedge & serve. You can make this in advance and chill for an hour or so if desired. I just used a chilled cantaloupe & served it right away.
This is visually stunning & so full of flavor. If you’re not a fan of flavored mango, use plain or other dried fruit such as pineapple, apricot, cherries & cranberries. Try it w/ honeydew melons too. Share your photos on Hungry Harvest social media.