I admit, I have some problems with bland tasting fruit, like cantaloupe or papaya and, unless they are served mixed with more assertive tasting fruit in a sallad, I  am inclined to…. add salt to them.

Thus my favorite summer desert is  a fresh cantaloupe, cubed and lightly marinated in lemon juice (with or without  a bit of rum or  tequila) and fresh orange mint leaves ( I love orange mint, it is so fragrant, good also with Cuba Libre ) and sprinkled more or less genereously (more if with tequila, less if with rum) with coarse Mediterranean sea salt.  Help yourselves, please.

A culinary crime of the century, you say?  Naah, just my everyday culinary transgression, perhaps. :-)