THAI CANTALOUPE SALAD WITH CHILE

1 medium to large ripe, fragrant cantaloupe, peeled, seeded, and cut into bite-sized chunks
1 tablespoon fine-diced seeded green jalapeño
⅓ 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 (nam pla or nuoc nam)
Generous pinch of sugar
Salt and fresh-ground black pepper

If ever there was a salad meant for summer grills, this is it.

In a mixing bowl, gently combine the melon, jalapeño, 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 chunks of melon to eat.