Black pepper and honey-marinated cantaloupe
photo and recipe from saveur.com
Whisk honey, black pepper, and 1 cup boiling water in a 9" x 13" baking dish; allow to cool. Add cantaloupe; toss to coat. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
Drain and discard excess syrup from cantaloupe. Sprinkle with thinly sliced basil and salt.
1⁄2 cup honey
2 tsp. whole black peppercorns, crushed
1 Imperfect cantaloupe, peeled, seeded, and thinly sliced
2 sprigs basil. plus 3 tbsp. thinly sliced
Flaky sea salt