I typically don’t. But I love prosciutto wrapped cantaloupe, so I made an "engineered" version using a vacuum infusion of water, salt and liquid smoke. No prosciutto necessary ( and kosher too, not that I care!).
With smoked salt and a light application I will do it on watermelon sometimes, the only other melon I regularly consume is cantaloupe and I won't salt that, never even thought of it but my brain says I'm not allowed to even try
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Nope. Sometimes a little Tajin, though depending on the melon. I once spent a few weeks staying with a family in Louisiana. They would cut open a honeydew melon every evening. They would taste it to see how sweet it was. If it was sweet enough they would just eat it like that. If it didn't pass muster they would put salt and pepper on it.
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