Five-Spice Melons

• 1/4 teaspoon Szechuan peppercorns
• 1/4 teaspoon pink peppercorns
• 1/4 teaspoon white peppercorns
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon whole allspice
• Two 2-pound ripe cantaloupes, halved crosswise and seeded
• Mint sprigs, for garnish (optional)

1. Combine all the peppercorns with the allspice in a spice grinder or a mortar and finely grind them.
2. Using a soupspoon or melon baller, scoop out the melon flesh without cutting through the rind.
3. Replace the flesh in the melon halves and sprinkle each with about 1/4 teaspoon of the spice mix.
4. Garnish with mint sprigs and serve.

szechuan peppercorns, pink peppercorns, white peppercorns, black peppercorns, whole allspice, ripe cantaloupes, sprigs

Taken from www.foodandwine.com/recipes/five-spice-melons (may not work)