Fresh Cantaloupe in Lime-Yogurt-Cardamom Dressing Recipe

Thanks to The Nutmeg Inn of Wilmington, Vermont
for this delicious recipe. 

Tips from Chef David Cerchio of The Nutmeg Inn:

Most fresh fruit salads can benefit from a bit of lime and/or lemon juice. The added acidity brings out the natural flavor of the fruit and also helps to preserve the fruit salad. If you wish, you may also choose to serve the fruit with an accompanying piece of lime, which your guest may squeeze on the salad just before eating. 

Cardamom is an ancient spice which is native to India and found in green, black, and white varieties. We feel cardamom is a spice that it is under-used and under-appreciated in this country. We prefer to use the green variety, which consists of a pod with an outer shell (not very flavorful) and a small black inner seed (very flavorful). Whenever we prepare fresh fruit for our guests (for example in our blueberry pancakes), we always add a touch of ground cardamom. Pastry chefs have also found that a pinch or two of cardamom in their creations adds a subtle and pleasant touch. 

If you do happen to find the pods, they should appear light green in color. Gently break open the seamless pod and you will find the small black seed, which can then be ground in a spice mill. We have been told by a friend of ours from Jordan that in his country it is customary to grind up the entire pod. Cardamom will remain fresh for a very long time, provided you store it in an air-tight glass jar. 

Other tasty additions to fresh fruit salads include: dark rum, Cointreau, and fresh finely ground black pepper (which goes very well with strawberries). However you choose to enjoy Cardamom or any additives to your fruit salad, we hope that they will be a welcome addition to your recipes.