While we can’t successfully grow much citrus in the Hill Country because it gets too cold in the winters, we’re blessed with the Texas Rio Grande Valley south of us. It’s one of America’s top citrus-growing regions, but of course, Texans get first dibs on the crop, so we get our fill of those wonderful Pecos melons while they’re in season. We love to serve this tasty fruit dish for Sunday brunches. Everybody loves its subtle hint of spice from the fresh serrano chili.


Makes 6 servings.

2 teaspoons minced fresh lime zest
½ cup fresh lime juice (about 4-5 limes)
⅓ cup water
⅓ cup sugar
2 tablespoons Fredericksburg Farms Citrus Garlic Bread Dipping Mix
½ teaspoon minced serrano chili
1 large cantaloupe (about 3 pounds), peeled, seeded, and cut into bite-sized chunks
1½ teaspoons finely minced fresh mint


Combine the first six ingredients in a small saucepan. Bring to a full boil. Reduce heat to low and simmer until sugar is completely dissolved, about 5 minutes. Let the mixture cool to room temperature, about 30 minutes.

Strain the syrup through a fine strainer into a large bowl, pressing down on the solids to extract every drop of liquid. Add the cantaloupe chunks to the bowl and toss to coat. Cover and refrigerate for at least 1 hour. Scatter mint over the cantaloupe and toss to blend. Serve chilled in a brunch-worthy glass bowl.