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A mysterious and alluring stranger recently came into Meg’s life.

As much as Japan loves melons, cantaloupe is actually sort of rare here. Most of Japan’s domestically grown melons are similar to the Yubari King, a muskmelon variant that, compared to cantaloupe, has a softer texture and sourer taste.

Because of that, Starbucks Japan’s latest seasonal beverage, the Cantaloupe Melon and Cream Frappuccino, has captured the attention of fans of the blended ice beverage, including our Japanese-language reporter Meg, who decided to try it for herself.

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Right away, she noticed that the Cantaloupe Melon and Cream Frappuccino is served with an extra-wide straw, similar to what you’d get with Chinese-style boba or pearl tea. It turns out there’s a reason for this beyond having someplace to attach the promotional flag, which we’ll get to in just a moment.

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Looking at the cup from the side, you’ll notice a number of different layers. At the top is whipped cream, and below it the cantaloupe cream frozen mixture, made with real cantaloupe juice. Under that you’ll find a fruit sauce that contains pieces of actual cantaloupe, which the special straw allows you to drink up. Finally, sitting at the very bottom is a measure of panna cotta cream.

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Surprisingly, the whipped cream isn’t especially sweet. The cantaloupe cream, however, is, and creates a reciprocal palate-cleansing effect along with the milder topping. After the sweetness of the cantaloupe cream and fruit pieces runs through you, you’re ready for some refreshing whipped cream, after which it’s time for more sweetness.

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Really, the whole things sets up an endless loop of deliciousness and happiness. Unfortunately, the Cantaloupe Melon and Cream Frappuccino’s availability isn’t similarly never-ending, as it’ll only be offered until May 17.

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