Tangy marinated cucumbers with cantaloupe

Here's another "Glenda original" from one of our Charging Up Hope suppers.  She brought a bag of fresh shiso / perilla leaves for us to smell and taste.  A member of the mint family, these leaves are used in Korean, Japanese and Vietnamese cooking.  Jane thought they added a milder-than-basil, fresh, "green" taste to the dish that was a nice complement to the cucumber and cantaloupe.  Read more about shiso / perilla here.

Ingredients and preparation

slice cucumbers (smash if you want faster flavor uptake)

fresh basil - leaves, whole sprigs, or torn as small as you like

shiso / perilla - whole leaves or torn

white pepper

cumin

rice vinegar

salt

cantaloupe chunks - to taste, choose your balance of sugar with savory