Author Notes: So simple, so tasty. —Colleen Stem
Food52 Review: This was just lovely, especially considering it only called for 2 ingredients and took me 10 minutes to make and eat! The caraway seeds give the cantaloupe a nutty flavor and searing brought out all of the melon’s juices.
—maryGpastorek
Serves: as many as you like
Ingredients
-
1/2
cantaloupe (seeds removed)
-
1
tablespoon caraway seeds
Directions
- Toast caraway seeds in a skillet for 2 to 3 minutes in a skillet over medium heat. While those are toasting, slice cantaloupe into inch-thick wedges (you can remove the rind, but don’t have to). Once the caraway becomes fragrant, remove seeds and set aside.
- Place skillet back on medium heat and place cantaloupe wedges in the hot pan. Sear each side for about 4 to 5 minutes, or until the melon becomes juicy and starts to caramelize. Flip and cook the opposite side the same way. Remove the melon and sprinkle with toasted caraway seeds. And eat!
/eb7e7dec-f177-4aa1-9040-1994c002c0e1--2015-0804_seared-cantaloupe-and-toasted-caraway-seeds_bobbi-lin_5738.jpg "Seared Cantaloupe and Caraway 2")
Photo by Bobbi Lin
