I enjoy the idea of cantaloupe rarely purchase one. The darling of the summer fruit platter (and the unfortunate bane of the winter one) doesn’t enjoy the versatility that berries and stone fruits do. We serve it in fruit salads, sorbets, paired with prosciutto, and occasionally languishing uselessly at the side of a completely unrelated dinner or brunch, apropos of nothing. Beyond that, cantaloupe sightings are few and far between.

I came into a cantaloupe unexpectedly this week, when the farm I was visiting for a pick-your-own deal threw in a third melon when my friend bought two. Determined not to cave to the temptation of melon balls out of lack of imagination, I sought out savory flavors that might profit from the fruit’s sweetness while also biting right through it.

The recipe below takes its inspiration from southeast Asian dishes that combine tropical fruits with pungent spice mixtures and dressings for a healthy yet decadent snack or first course.

Cantaloupe and Cucumber Salad with Peanut-Lime Dressing
(Serves 4)

Salad greens (romaine, arugula, watercress, spinach, or a mix)
½ medium cantaloupe, chilled, seeded, peeled, and chopped into wedges, then into ¼-inch thick slices
1 medium cucumber, chilled, peeled, sliced in half lengthwise and chopped into ¼-inch thick slices

Fresh cilantro, basil, and/or mint leaves, coarsely chopped
Crushed peanuts**

Dressing
¼ cup (4 Tbsp.) creamy peanut butter
6 Tbsp. water
Juice and zest of one lime*
1 large clove garlic, peeled and crushed or finely minced
1 ½ tsp. brown sugar (if your peanut butter contains sugar, reduce brown sugar to 1 tsp.)
½ tsp. ground ginger
½ tsp. kosher salt
½ tsp. sriracha or a small pinch of red chili flakes

*Zesting and juicing citrus fruits: First, roll the lime firmly on a hard surface for a few seconds to release the juices inside, then wash it. Rub the lime against a microplane or the finest side of a grater to grate the green zest. Avoid grating into the lighter pith, which tastes bitter. Once the green zest is removed, cut the lime in half crosswise and squeeze out the juice.

**Crushing peanuts: Put a handful of peanuts into a Ziploc bag, press the air out, and seal tightly. Run a rolling pin or wine bottle over the bag several times or pound the peanuts with a heavy object until crushed.

1. In a small bowl, whisk together the peanut butter and water until smooth, then add lime juice and zest, garlic, brown sugar, ginger, salt, and sriracha or chili flakes. Mix well and set aside. (Dressing can be made up to a few days ahead if kept refrigerated.)
2. Mix the cantaloupe and cucumber pieces in a medium bowl. Pour the dressing over them and toss to combine. Layer on top of salad greens. Garnish with plenty of fresh cilantro, basil, and/or mint leaves and crushed peanuts. This salad is best served immediately. If you like, add shredded chicken and/or hard-boiled eggs to make it heartier.