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4 to 6
.Easy
15 min
Published 2013
I’ve never liked cantaloupe. The texture always seems off – either too hard and flavorless, or too mushy and sickeningly sweet. Blame our conventional produce production cycle, but I’ve never understood the appeal. Then I tried a perfectly-ripe, organic cantaloupe, and everything changed. It was the very embodiment of the taste of summer, but something was still missing. I gave the lazy-Susan in my spice cabinet a spin and landed on cardamom, then paprika. I fervently hoped it would taste a