Cantaloupe, So Refreshing!
Marty Martindale

Today we enjoy rather elaborate, “treat me” appetizers or starters, quite a contrast to cantaloupeearlier first courses. Not too many years ago, first courses were tomato juice, fruit cup or a wedge of cantaloupe. Now, we tend to serve cantaloupe at breakfast time, for snacking and in some more elaborate hors d’oeurvres.  Continue reading