![Don't Forget The Melon](https://cdn.statically.io/img/www.foodandwine.com/thmb/5j78L4nWsF4ADJFV1US3UD85xEA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Dont-Forget-The-Melon-FT-RECIPE0622-29902aa38cfb42868b4c9d00371dd223.jpg)
Ingredients
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4 cups chopped cantaloupe (from 1 small [3 1/2-pound] peeled and seeded cantaloupe)
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4 cups chopped honeydew melon (from 1 small [3 1/2-pound] peeled and seeded honeydew)
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2 teaspoons turbinado sugar
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½ teaspoon kosher salt
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3 cardamom pods, smashed, husks discarded
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2 tablespoons torn fresh mint
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Whipped cream or vanilla ice cream (optional)
Directions
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Toss together cantaloupe, honeydew, sugar, salt, and cardamom in a large bowl. Stir gently until melon is evenly coated. Cover with plastic wrap, and refrigerate until melon has started to release juices and flavors have married, at least 1 hour or up to 3 hours.
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Sprinkle melon mixture with mint. The melon is great on its own, but feel free to add a dollop of fresh whipped cream or a good-quality vanilla ice cream, if desired.
Make Ahead
Prepare recipe through step 1 up to 3 hours in advance.