Peppered Cantaloupes

Pepper and fruit has always had a great relationship, just like chilled pear pepper soup. The pungency of the pepper and the sweetness of the fruit is a unique blance. I ran across this in my old cooking notebook.


  • 2 2lb cantaloupes, seeded and halved
  • ¼ tsp Szechuan peppercorns
  • ¼ tsp Pink peppercorns
  • ¼ tsp White peppercorns
  • ¼ tsp Black peppercorns
  • ¼ tsp whole allspice

Balsamic Syrup

  • ⅓ cup white wine
  • 1 cup Balsamic Vinegar
  • 2 Tbsp sugar


  • Mortar and pestle or spice grinder
  • Small saucepan
  • Melon baller scoop


  1. Combine wine, vinegar, sugar small saucepan over medium heat.
  2. Simmer until slightly thickened and syrupy, 25-30 minutes.
  3. Remove from heat and let cool.
  4. Add all spices to mortar or spice mil and grind to fine powder.
  5. With melon baller, scoop out flesh of melons keeping the shape of rind which will be used as bowl.
  6. When all flesh has been scooped, return to rind bowls.
  7. To serve, drizzle a little of the syrup over melons and sprinkle with about ¼ tsp of spice mixture.

What you should know

I often use the leftover syrup to glaze salmon fillets for grilling.

Re: Peppered Cantaloupes

Thanks John, I’ll have to add this to my Fruit and pepper research.

Re: Peppered Cantaloupes

Great dessert.

I used black peppercorns only (sorry) and still this was really good. What I really liked was the balsamic syrup. I could eat that by the spoonful.

Re: Peppered Cantaloupes