Use a large chef's knife to cut the cantaloupe in half, cutting through the stem and blossom ends; steady the melon with your other hand. Be sure to use a cutting board. Test Kitchen Tip ...

Add the dried jasmine blossoms to the pan ... Refrigerate for about three hours, or until set. Slice the melon in half, taking care not to loose any of the liquid. Scoop out the seeds and melon ...