3 tablespoons honey
Cut the cantaloupe in half and remove the seeds. Cut each half into three or four sections and cut off the rind making sure to remove all of the green parts.
If you want to get a little fancy, grab your vegetable peeler and peel the cantaloupe into thin ribbons. If you don't want to go to all of that fuss, simply slice the melon into as thin a slice as you can manage with a sharp knife. (If you really want to go bare bones, cut your melon into chunks.)
Arrange the cantaloupe ribbons into a mound on serving plates. Half the lime and squeeze a small bit of the juice onto each serving of melon, follow with a drizzle of honey and a conservative dusting of grated lime zest.
We enjoyed this treat today at room temperature, but served chilled would also be an excellent choice.
Recipe from Great Food Fast
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