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Semi-Curried Cantaloupe

Challenged by the turmeric contest over at vegan_cookoff, I experimented with my afternoon snack.

The name of this little treat actually contains a couple misnomers. One is that most of the cantaloupe consumed in the United States is really muskmelon. And secondly, curry is not so much a spice blend as it is the resulting dish. Technicalities aside, I think it’s a cute way of spotlighting the fact that the turmeric is used without its usual accompanying “partners in spice.” :)

I hope you enjoy this non-recipe. (Let’s just call it an “unusual pairing.”) The picture tells the whole story: Chunks of juicy cantaloupe sprinkled with a dash of cinnamon and more liberal shakes of turmeric. The sweetness of the melon takes the edge off the turmeric. A healthy, delicious, and quick snack.

2 Responses to “Semi-Curried Cantaloupe”

  1. Ruth says:

    How unusual! Maybe I’ll try it…

  2. Jody says:

    Hi Erin,

    I wish you well at the tournament. That looks like quite a healthy and yummy set of meals you have packed.

    Cantaloupe recipe looks interesting, but I’ve got to pass on that one. The ONLY melon I enjoy is watermelon. I’ve continued to try cantaloupe, honey dew, and others…they never go over well.

    Thanks for finding the carob link. It is $2.99 at whole foods. Definitely pricey either way.

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