Instructions: Seed the melon half. Cut melon into 1 1/2 inch thick wedges. Skewer wedges in groups of 4, as follows: lay wedges on a flat surface, with flesh of one piece against rind of the next. Push 3 sturdy bamboo or metal skewers through wedges to hold them together - one skewer through center, the others about 1 inch to either side of center.

Brush with a mixture of honey and balsamic vinegar. Grill skewered melon over medium-low coals until hot and streaked with brown (about 5 minutes)

or over low heat until caramelized (about 5 minutes a side).

Description: "Firm fleshed melons such as cantaloupe and Persian are suitable for grilling and have a lightly caramelized flavor." Cuisine: "Fruit"

NOTES : Cantaloupe, Persian, Casaba, Crenshaw, Honeydew. "Although mostly eaten fresh, a slice of melon brushed with a sweet glaze and lightly heated on the grill can be a delightful and unusual treat.

Choose ripe varieties, since the melon will only heat and not cook on the grill." Times are approximate.

In addition to just eating melon slices with meals or serving chunks with frozen yogurt, we also like to grill it.

Someone posted a recipe recently for grilled cantaloupe. It was brushed with a honey and balsamic vinegar glaze and then grilled.

I tried it last night. I didnt like it. :-)

I do think I grilled it for too long, because it was
*really*

soft, but even so, theres something about the flavor of cantaloupe that, to me, doesnt work when its warmed.

I think it would be great with something like pineapple, though.

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