While pink himalayan salt holds heat extremely well, it will also hold a chill. Chilling your salt slab in the refrigerator and using it to serve cold fruit or a lovely antipasta works well to cool down the end of the day heat. How does this work? Here’s the scoop. Before I leave in the morning I simply put my 8×8 salt block into the refrigerator for an 8 hour cool down. When I get home it is time to pull out the fresh cantaloupe, kalamata olives, fresh mozzarella, fresh basil and some nice cucumber slices. We like to have a bowl of each item with our toothpicks at the ready. Stab the choice morsel and drag it across the chilled salt slab for flavor. If you have a more formal setting, place your basil leaves on the slab, add a slice of fresh mozzarella on top with a cherry tomato or roma tomato sliced on top. Your guests will be enthralled! Try your hand at using any melon or cheese on the salt. Watermelon is delicious with fresh mint leaves for a flavorful pop. If you are in the mood for a little more sinful approach try scooping ice cream or sorbet onto the slab and then serve for a salty sweet combination! You are only limited by your imagination! Have fun beating the heat!!