Cantaloupe Salad with Thai Basil and Chile

From Lynne's Menu for Entertaining Inspired by Lee Bailey, July 2002
By Lynne Rossetto Kasper

Serves 8

Have everything cut and ready, but mix just before serving.

1 medium to large cantaloupe, peeled, seeded and cut into bite-sized chunks
1 red jalapeno pepper, partially seeded and cut into small dice
2/3 cup torn Thai, Cinnamon or Spicy Globe basil leaves (regular basil can be used)
3 to 4 tablespoons rice vinegar
Generous pinch sugar
Salt and pepper to taste

1. Gently combine all ingredients, tasting as you add each one. Set out in a bowl with long bamboo skewers.

2. Spear chunks of melon to eat. You can top the pulao with the melon as well.

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