Cantaloupe with yogurt and honey.
Preparation time: 10 minutes
We love these no-cook summer meals. The melon comes from the local Harris Teeter's and has been chilling in the fridge, getting riper and nibbled on the last couple of days.
The yogurt is plain and whole, with all the fat, baby. Among the many different brands at Whole Foods, the one I currently like best is from Seven Stars Farm in Phoenixville, PA. It's got all the live cultures in there, but none of the powdered milks and gelatins and stabilizers you find in too many other brands.
Just drizzle a little honey on top. The garnish, by the way, is a sprig of anise hyssop, now in bloom. After you take the picture, sprinkle some of those little flower buds into the yogurt. They're full of sweet anise flavor.