Mint Ginger Cantaloupe Boats

Source: Micki Seibel, April 2014

Source: Micki Seibel, April 2014

This delightful little appetizer is a summer pleaser. Light and refreshing.


  • 1 cup cantaloupe, cut into 1/4″ cubes
  • 2 tbsp fresh mint leaves, chopped
  • 2 tbsp fresh ginger, minced
  • juice and zest of 1/2 lime
  • pinch of kosher salt
  • 1 head of Belgian endive


  1. In a non-reactive bowl, combine the cantaloupe, mint, ginger, lime juice, lime zest, and salt.
  2. Spread the leaves of the Belgian endive on to your serving platter.
  3. Spoon the cantaloupe-mint mixture on to the white end of the endive. Serve.