Melon and Mint Salad

I used a "French melon" for this (also called Cavaillon melon or Charentais melon).  I added salt and cayenne similarly to how the fruit vendors in LA serve their fruit bags; however I forgot to add the lime juice that they add--I think this would have been nice and I might try adding that also next time.

1 small cantaloup or Charentais melon
mint leaves
a tiny bit of salt
a tiny sprinkle of cayenne pepper (optional)

Cut melon in half and remove seeds.  Cut melon into long slices and use a paring knife to remove the skin.  Cut into bit sized pieces.

Hand rip the mint leaves into small pieces (using a knife will cause the mint leaves to turn black on the edges).  Mix the melon with the mint and a tiny bit of salt to help bring out the flavors.  Stir.

If you like, you can sprinkle a tiny bit of cayenne pepper on the top of the melon (don't stir, because it is nice to be able to choose to eat pieces which vary in spiciness).

Serve with toothpicks.