- mint leaves
Cut the cucumber in half vertically. Scoop out the seeds using a spoon. If you have a soft skin cucumber, leave the skin on for color. If it’s not thin, take it off because it will be tough. (Use the Thai vegetable peeler to make the edge attractive. See the Gadget section.)
Chunk the cantalope and watermelon.
Tear mint leaves into small pieces (except for a sprig for garnish).
Mix all ingredients together.
The juice of the watermelon, mixed with the mint, will serve as the dressing.
On a hot summer’s day when food doesn’t sound good (okay, I admit I have never had such a day, but I’ve heard about it from others), this is particularly refreshing.