Tip #1 : Once you are ready to serve, garnish the cantaloupe salad with raspberries. You can also decide to add mango or peaches as well

Tip #2 : For the freshest taste, buy the cantaloupe the day you serve it. However don’t wait anymore than three days ahead of time

Tip #3 : Dice the cantaloupe into bite size pieces and cucumbers into thin slivers. This provides the best texture. A mandoline is a handy tool for slicing vegetables thin

Tip #4 : Use agave nectar in place of honey to make this recipe vegan

Tip #5 : Color is important. The rind should be yellow or creamed colored and the webbed pattern should be slightly raised. It it’s green and the webbing looks flat, it means it’s not ripe.

Tip #6 : Cantaloupe does not ripen after it has been picked from the vine, however if you leave it on the counter at room temperature for a couple days it will sweeten.

Tip #7 Cutting the Cantaloupe : If you don’t have a tool like a round scoop to cut the melons into circles, you can cut them into half inch squares. If you want a fancier look to them, try to cut them triangle shaped for a fun look

Tip #7 Drain off the melon juice before serving