love however this dish raises eyebrows. A cantaloupe dish with basil? With chile? On the dinner plate? OH, yes, m times affirmative. If ever there was a dish meant for summer grills, this is it. You’ll see the way to rework this dish into a cool summer soup here.
1 medium to giant ripe, musky cantaloupe, peeled, seeded, and dig bite-sized chunks
1 tablespoon fine-diced seeded inexperienced jalapeño
⅓ cup stacked and thin-sliced contemporary Thai, Cinnamon, Spicy Globe, or regular basil leaves
3 to four tablespoons contemporary juice
2 drops Asian fish sauce (nam pla or nuoc nam)
Generous pinch of sugar
Salt and fresh-ground black pepper
In a bowl, gently mix the melon, jalapeño, and basil. One at a time, add the remaining ingredients, tasting as you add each. started out during a bowl with long bamboo skewers therefore diners will spear chunks of melon to eat.