Recipe Review: Spicy Cantaloupe Salad

It’s been a very long time since I’ve seen Oklahoma so lush and green from all the rain we’ve been getting throughout the summer. The grass (and weeds) are growing like crazy and the mowing has to be done almost once a week.

Mom’s garden is producing some fabulous produce as well, which has been SO nice! We’re finally getting sun ripened tomatoes and they are mouthwatering delicious. One day, she arranged Anaheim peppers, tomatoes of different varieties, eggplant,  cucumbers and chili peppers on the counter and it looked so pretty I didn’t even want to move them. That feeling didn’t last long as the Anaheims got roasted, the tomatoes and a hot pepper found it’s way into fresh salsa (We could eat this by the gallon!), the eggplant to baba ganoush, and I made Roasted Pineapple, Basil and Cucumber Salad , refrigerator pickles, and tried a Cucumber, Mint and Lime Chiller with the cukes. The salad was amazing, the chiller, not so much.

My favorite recipe of the week, however, involved a very HOT black chili pepper Mom brought in from the garden. It’s purple-black on the outside and green within and it smells hot when you cut it open. I found Lan’s recipe for Spicy Cantaloupe Salad while browsing through Tastespotting and had to try this pepper out in it.

Spicy Cantaloupe Salad

photo from

Review Spotlight: Lan’s Spicy Cantaloupe Salad over at

My first thought: Fish sauce on cantaloupe? No way!

I bought my first bottle of fish sauce just to try this recipe and I’m so glad I did! The salty fish sauce with the tangy lime and the sweet cantaloupe were stupendously matched in this lovely summer salad. The chili and the ribbons of basil added color and topped off the flavors nicely.

Changes I made or will make later: I thinly sliced one whole (small) black chili pepper, instead of a diced red chili pepper the recipe calls for, and the heat intensified to almost too hot by the end of the meal (we weren’t even eating the slices of chili!), so if I was making the salad in advance, I’d wait to add the chili and, depending on the crowd, maybe not so much chili. I’m pretty sure if there were any leftovers for the next day it would have been way too hot! Alternatively, a milder chili pepper or jalapeno would probably work fine.

Health rating: 5 stars

Taste rating: 5 stars

Make it again? Oh yeah! Like, today and tomorrow and the next day!

If this recipe suites your fancy head on over to morestomach for the ingredients and instructions.

If it doesn’t suite your fancy…well, you’re missing out, but you should still head over to morestomach for other delicious looking recipes. I know I’ll be heading back for more!

18 thoughts on “Recipe Review: Spicy Cantaloupe Salad

  1. The cantaloupe recipe was fabulous and I’m not a big fan of hot stuff. The fish sauce tasted really good while you were eating it, but it left a fishy after taste and I’m not a fan of after tastes, either, especially not fish. Just my opinion.

    I thought the cucumber, lime and mint chiller was pretty good, actually… :)

  2. This does sound like a great recipe, Sarah. I think the saltiness of the fish sauce would work very well here and help to bring out the cantaloupe’s sweetness. I’m a little leery of the chile, though. Like you, I may hold off adding it.

    • Yes, the fish sauce does just that! I wouldn’t hold off adding the chili all together because some of the hot is AMAZING, but do be aware of how hot the pepper it. :D My sister made it with 4 thin slices of habanero and she said that got way too hot as well. Maybe something mild like an Anaheim?

  3. Pingback: spicy cantaloupe salad | morestomach

  4. thanks so much for the review! i will be honest with you, i didn’t actually have that many chilis in the final dish, for the pictures i added the chilis for the pop of color but when we sat down to eat, i picked them out. also, to cut back on spiciness, remove the membrane & seeds of the pepper, that’s where the hotness is.

    • You’re so welcome! I made the recipe again for lunch today. It’s just too good! :D I’m amazed by how fast the heat spreads throughout the dish! And I’m glad I’m not the only one to pick out the chilis. :P
      Thanks for a great recipe and for coming by to comment, Lan!

  5. So….I only had those tiny little habanero slices in for a minute before I took them out. And it was too much. Half the people wouldn’t eat it when I served it, and the next day it was just way too hot…even for Mr PepperLover. Still…it was so yummy before it was too hot! :)

Throw your thoughts into the mix!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s