• Yield: Serves 8

  • Time: 15 minutes prep, 15 minutes total

Note: Have everything cut and ready, but mix just before serving.


  • 1 medium to large cantaloupe, peeled, seeded and cut into bite-sized chunks

  • 1 red jalapeño pepper, partially seeded and cut into small dice

  • 2/3 cup torn Thai, Cinnamon or Spicy Globe basil leaves (regular basil can be used)

  • 3 to 4 tablespoons rice vinegar

  • Generous pinch sugar

  • Salt and pepper to taste


1. Gently combine all ingredients, tasting as you add each one. Set out in a bowl with long bamboo skewers.

2. Spear chunks of melon to eat. You can top the pulao with the melon as well.

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.