For the Wrapped Melon:

• 1 melon - cantaloupe (aka muskmelon) or any other ripe variety at your local market
• 10-15 slices of salami, thinly sliced

For the Candied Seeds:

• 1/4 cup Pink Peppercorn 
• 1/4 cup toasted Fennel Seed 
• 1/4 cup toasted Indian Coriander Seed 
• 1/3 cup sugar
• 2 teaspoons olive oil
• 3 tablespoons water
• 1/8 teaspoon baking soda

For the Candied Seeds:

Toast fennel and Indian coriander seeds, lightly, in a dry skillet. Transfer to a plate to cool.

Put sugar, water and butter in a saucepan over low heat until sugar dissolves. Once the sugar dissolves, increase heat and boil for about 2 minutes (or until the liquid is thick and syrupy.

Remove from heat and add the baking soda, toasted seeds and pink peppercorns. Mix rapidly to coat seeds and peppercorns with syrup.

Pour mixture on a parchment lined cookie sheet, pressing them lightly to separate. Allow to cool completely and they are ready to use with the melon recipe.

For the Wrapped Melon:

Slice melon in half and remove seeds. Using a melon baller, scoop out the melon balls.
Place melon balls atop a lovely slice of salami and secure with a toothpick. Sprinkle each melon ball with the candied seeds and pink peppercorns.

Arrange on a platter and serve.