1. Heat a small dry nonstick skillet over low heat. Add the cumin seeds and toast, shaking the pan often, until fragrant, about 3 minutes. Transfer seeds to a small plate; cool about 5 minutes. 2. Combine the cantaloupe, mango, grapefruit, and raspberries in a serving bowl. Add the cumin seeds, shallot, lime juice, and salt; gently toss to coat. ---------------------------------------------------------------------------
Nutrition
Ingredients
