I can think of nothing more refreshing on a hot summer day than perfectly ripe, cold cantaloupe. Well, besides maybe watermelon. But they aren’t ripe here yet, so I’ll stick with cantaloupe for now. So when I was cutting one up, naturally a small slice happened to find it’s way into my mouth.

That first bite is a reminder of why you wait until August for a good melon. It is so delicious that I couldn’t think of a single thing that could embellish such a summer delicacy. Then I thought of the Italian appetizer prosciutto and melon. Salty and sweet. Yum.

So if you happen to have canteloupe in your area that are ripe for the eating then try sprinkling on some good sea salt. Just a touch, and make sure it is evenly distributed. It shouldn’t taste salty, just more intensely like canteloupe. That’s the beauty of sea salt – a dash brings out the flavor of everything – savory or sweet.