I am always looking for unusual and really tasty fruit salads. I had read that cantaloupe and cucumber were really delicious together, so I went on-line looking for a recipe that would feature these two ingredients. I found several recipes that looked interesting, but none were just what I was looking for. So taking bits and pieces from several recipes, and adding my own ingredients that I already knew were good with cantaloupe (black pepper and lime) and adding a bit of heat (Tajin Clásico Seasoning), I came up with this recipe.

Unfortunately I didn’t get a chance to take a picture because I was too busy getting ready to serve 30 some guests before a JazzVox concert. (Having only two hands is also unfortunate at times like these.)

But people loved the salad, so you will just have to trust me when I tell you that not only is the salad terribly yummy, it is also very visually appealing.    

p.s. Next time I will try harder to get my act together, although keeping balls in the air is getting more difficult with each passing year! Any of you experiencing the same problem?

• ¼ c. fresh lime juice
• ¼ c. honey (local honey is best)
• couple grinds of black pepper
• pinch Tajin Clásico Seasoning* or sea salt
• 1 cantaloupe, cubed 
• 2 c. seedless red grapes, halved
• 1 tart apple, diced (I love Opal, Braeburn, or Honey Crisp for this salad)
• 2 ripe kiwi, peeled, halved lengthwise, and sliced
• 1 English cucumber, partially peeled, halved lengthwise, seeded, and sliced (not too thin)
• 1 T. minced fresh mint leaves

In a small bowl, whisk the lime juice, honey, pepper, and Tajin together. (Can be made ahead and refrigerated.)

Place cantaloupe, grapes, apple, kiwi, and cucumber in a large salad bowl; add dressing and toss to coat. Cover and place in refrigerator for 30-60 minutes. Just before serving, stir in the fresh mint.

*Tajin Clásico Seasoning – a delicious blend of ground chili peppers, sea salt, and dehydrated lime juice. Available at large grocery stores or Mexican markets.