Tasty, creative cantaloupe recipes
Mouthwatering melon ideas
Though I have an affinity for cantaloupe, you can swap it with honeydew, watermelon, or another of your favorite melons for the following melon-yummy serving suggestions.
- Purée chilled cantaloupe chunks with vanilla yogurt and cashew or almond butter for a breakfast smoothie or snack.
- Fill half a small cantaloupe with cottage cheese or ricotta cheese, sprinkle with granola, and eat immediately.
- Nestle thin slices of cantaloupe into your sandwiches for a sweet, juicy surprise.
- Wrap wedges of cantaloupe with paper-thin slices of prosciutto for a quick sweet-salty snack or appetizer.
- Substitute, or add, chopped cantaloupe for the fruit in your usual fruit salsa recipe.
- Skewer cantaloupe and onion wedges, brush with olive oil, and grill them until the onion is lightly browned.
- Include balls or chunks of cantaloupe into your green salads.
- Toss bite-sized pieces of cantaloupe with minced fresh basil, a little garlic, and a drizzle of your favorite balsamic vinaigrette.
- Soften vanilla ice cream and stir in finely chopped pieces of cantaloupe then refreeze ice cream.
Cantaloupe’s bright orange hue brings the happy color of sunshine to every dish.
- 1 small, ripe cantaloupe, halved, seeded, peeled, and cut into chunks
- 2 clementines (or 1 small orange), peeled, segmented
- 2 tablespoons minced fresh mint
- 1 tablespoon minced fresh ginger
- Zest and juice of 1 lime
- 1 tablespoon agave or honey
- 2 tablespoons extra-virgin olive oil
- Sea salt
- In a large bowl, toss together the cantaloupe and clementines.
- In a small bowl, stir together the mint, ginger, lime zest and juice, and agave or honey.
- Whisk in the olive oil and season it with salt.
- Pour half of the dressing over the melon mixture and toss to coat -- taste and add more dressing, if desired. Serve immediately.
Chilled Cantaloupe Soup
This cool fruit soup is refreshing as a starter course and a satisfying light meal for lunch on a hot summer day.
- 1 cantaloupe, halved, seeded, peeled, cut into chunks
- 1-1/2 to 2 cups almond milk
- 2 tablespoons brown sugar
- 1/2 teaspoon Chinese 5-spice powder or more to taste (optional)
- Toasted sliced almonds for garnish
- Combine cantaloupe, 1-1/2 cups almond milk, brown sugar, and 5-spice in a blender or food processor and purée.
- Add the remaining almond milk (and even more, if necessary) to achieve a soup consistency. Chill it for one hour.
- Serve chilled and garnished with toasted almonds.
Simple Cantaloupe Granita
- 2 to 3 cups finely chopped cantaloupe
- 1/4 to 1/3 cup sugar
- Juice of 1 lime
- 1 cup crushed ice
- Place all of the ingredients in a blender or food processor and blend until smooth.
- Transfer the mixture to a 13 x 9-inch baking dish and place the dish in the freezer for 45 minutes, or until it becomes semi-firm.
- Scrape the mixture with a fork and serve in champagne glasses or dessert dishes.