Submitted by Brad Stolte, Spalding Corners Men C4
| 5 | lbs. ripe cantaloupe |
| 1/2 | cup mint leaves, finely chopped |
| 1 | pinch granulated sugar |
| fresh ground black pepper |
Halve and seed cantaloupe. With a 1-inch melon baller, scoop out flesh into large bowl. Add mint and sugar; toss. Sprinkle pinches of black pepper to taste. Chill before serving.
