Thai Cantaloupe Salad with Chile

from The Splendid Table’s How to Eat Supper

serves 8

1 medium to large ripe, fragrant cantaloupe, peeled, seeded, and cut into bite-sized chunks
1/2 cup stacked and thin-sliced fresh Thai, Cinnamon, Spicy Globe, or regular basil leaves
3 to 4 tablespoons fresh lime juice
2 drops Asian fish sauce
Generous pinch of sugar
Salt and pepper

In a mixing bowl, gently combine the melon, jalapeno, and basil.  One at a time, add the remaining ingredients, tasting as you add each one.  Set out in a bowl with long bamboo skewers so diners can spear chuncks of melon to eat.