Nutmeg Inn

Wilmington, Vermont

Specialty Recipe

Fresh Cantaloupe in
Lime-Yogurt-Cardamom Dressing

Ingredients:

1/2 cup plain yogurt

1 Tablespoon freshly squeezed lime juice (or to taste)

Pinch of ground cardamom seeds

Honey to taste

1 cantaloupe, diced into 1/2-inch pieces

Completely mix yogurt, lime juice, cardamom, and honey; fold into diced cantaloupe. Keep refrigerated and serve cool.

Tips: Most fresh fruit salads can benefit from a bit of lime and/or lemon juice. The added acidity brings out the natural flavor of the fruit and also helps to preserve the fruit salad. If you choose, you may also wish to serve the fruit with an accompanying piece of lime, which your gusts may squeeze onto the salad just before eating.

Cardamom is an ancient spice which is native to India and found in 3 varieties: green, black, and white. We believe that it is under-used and under-appreciated in this country. We use only the green variety, which consists of a pod with an outer shell (not very flavorful) and a small black inner seed (very flavorful). Whenever we prepare fresh fruit for our guests (in our blueberry pancakes, for example), we always add a touch of ground cardamom. Pastry chefs also have found that a pinch or two of cardamom in their creations adds an additional subtle and pleasant touch. If you do find the pods, they should appear light green in color. Gently break open the seamless pod and you will find the small black seed, which can then be ground in a spice mill. We have been told by a friend of ours in Jordan that in his country it is customary to grind up the entre pod. Cardamom will remain fresh for a very long time, provided you store it in an airtight glass jar.

Other additions to fresh fruit include dark rum, Cointreau, and fresh finely ground black pepper, which goes very well with fresh strawberries. However you choose to enjoy cardamom or any other additives to your fresh fruit salad, we hope that they will be a welcome addition to your recipes. ... Dave Cerchio, former innkeeper

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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