This is a refreshing salad, a light meal in itself, or as a side dish. Omit the spices or not and you have a tasty breakfast. If your cantaloupe is really soft, make the pieces larger or you’ll end up with mushy cantaloupe (still good); if you use a slightly under-ripe melon, you can cut the pieces smaller or even julienne the melon. Go with a spice mix, or one spice, or create your own spice mix. Make this as close to serving as possible, melon becomes watery the longer it sits, especially if there is salt in the dressing.

3 c or so chopped or julienned cantaloupe (peeled, seeded)
1/2 c plan yogurt, sour cream, or crème fraîche, or to taste
1/2- 1 t fresh, peeled, grated ginger
3/4 – 1 t curry powder; chili powder; hot or sweet paprika; cardamom; ground cloves…
2 T lime juice, or white wine vinegar
1 t lime zest, optional
salt, to taste
2 T or so fresh, chopped cilantro, parsley, or basil

1.Combine all the ingredients except the fresh, chopped herb. Combine gently. Sprinkle with herb. Serve immediately or chill in the fridge for up to half an hour.