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Prep time
5 minutes
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Cook time
10 minutes
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Serves
as many as you like
Author Notes
So simple, so tasty. —Colleen Stem
Test Kitchen Notes
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
Ingredients
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1/2
cantaloupe (seeds removed)
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1 tablespoon
caraway seeds
Directions
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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.
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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!
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