Salted Cantaloupe + Lime Paletas

My Papa (grandpa) is the one who introduced me to the notion of sprinkling a little salt over cantaloupe and watermelon, I think. I have this memory of sitting at the kitchen table at my grandparent's house in Arizona, watermelon juice dripping down my chubby toddler arms, and my Papa standing patiently beside me, shaking a dash of table salt to each bite of my watermelon slice. Sweet and salty is a combination he never could get away from (we put jam out on the table for him every time we had any sort or roll or biscuit for dinner). It must run in the family because I can't seem to escape the combination either, not that I want to. The balance is addicting. Seriously, if you've never salted melon, please do it! Life-changing.

These paletas, or Mexican-style popsicles are an homage to my sweet Papa, who passed away in January. They're sweet and salty, creamy and a little tart from addition of the lime. The perfect Summer treat and a cinch to make. Here's to you, Pop!

makes 10 paletas

1 ripe cantaloupe (about 4 cups), roughly chopped
1/2 c full fat coconut milk
1/4 c honey
juice of 1 lime
zest of 2 limes, divided
1 1/4 t flaky sea salt, divided (such as Jacobsen)

In a blender, combine the cantaloupe, coconut milk, honey, lime juice, zest of 1 lime, and 1/4 teaspoon of the salt and blend together until smooth. Pour into popsicle mold (I like this one), add the sticks, and freeze for at least 4 hours or overnight. When ready to eat, combine the reserved zest of 1 lime and 1 teaspoon salt and sprinkle over the paletas.