Active Time

　　10 min

　　Total Time

　　10 min

　　Don't throw those melon seeds away. It's a traditional Mexican technique to use the seeds as a thickener, and here they work their magic in a coulis, adding effortless panache to a straightforward and wonderfully light dessert.

　　

Ingredients

Makes 6 servings

　　1 large ripe cantaloupe

　　1 tablespoon sugar, or to taste

　　1 tablespoon fresh lemon juice, or to taste

　　Garnish: small mint leaves

　　

Step 1

Cut melon in half and scoop seeds and enough juicy flesh from center to measure 3/4 cup.

　　

Step 2

Purée in a blender with sugar and lemon juice until seeds are almost completely ground and mixture is creamy, about 2 minutes.

　　

Step 3

Strain through a fine-mesh sieve into a bowl, pressing on and then discarding solids.

　　

Step 4

Meanwhile, cut melon into 6 wedges and remove skin. Cut each wedge into thin slices and serve drizzled with coulis.