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 as good on the cantaloupe as it looked. It did.