I just cut open a cantaloupe I was sure would be ready to eat. It was soft and fragrant at the end. Shocker: It's almost green to tan inside with very little flavor, save for that bitterness you get in underripened melons.
What should I do with it? It's already peeled and cut into wedges. I don't want to can it, so preserves or pickles are out. Is it possible to do a quick pickle on it? Or how about a Thai-inspired salad? Is there a traditional dish in some cuisine that uses this ingredient?