Cantaloupe recipes

- Posted on Jul 23, 2010 - 05:49 PM


1 cantaloupe, halved and peeled

1 gallon water

2 c. white sugar

Ice cubes as needed

Scrape the cantaloupe meat lengthwise with a spoon or melon baller and place in a punch bowl. Add water and sugar. Mix thoroughly until all the sugar is dissolved. Chill with the addition of plenty of ice cubes.


2 small cantaloupes, halved and seeded

1 pint strawberries, hulled

1 c. pineapple or lemon sherbet

½ c. strawberry jam

¼ c. orange juice

Mint leaves

Remove fruit from melons with melon baller. Arrange melon balls and strawberries in melon halves. Top each with scoops of sherbet. Mix jam and orange juice; spoon over sherbet. Garnish with mint leaves.


3 eggs

1 c. vegetable oil

2 c. white sugar

1 Tbs. vanilla extract

2 c. cantaloupe, seeded, peeled and puréed

3 c. all-purpose flour

1 tsp. salt

1 tsp. baking soda

¾ tsp. baking powder

2 tsp. ground cinnamon

½ tsp, ground cloves


½ c. butter

12/3 c. brown sugar

½ c. chopped pecans

Preheat oven to 325°F. Lightly grease and flour two 9x5-inch loaf pans. In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and cloves. Stir flour mixture into cantaloupe mixture to combine. Pour batter into prepared pans. Bake for 1 hour or until a toothpick inserted in center comes out clean. Meanwhile, combine butter and brown sugar; microwave for 3 minutes, stirring every 1 minute. Mix in pecans. Pour topping over warm bread. Let cool completely before serving.


4 small cantaloupes, ripe, peeled, seeded and cut into 1-inch cubes

6 oz. orange juice concentrate

1 c. honey

½ tsp. cinnamon

1 c. heavy whipping cream

½ c. calvados (brandy or liqueur flavor of choice)

Mint sprigs

Purée cantaloupe in blender or processor until smooth. Stir in remaining ingredients except mint and mix well. Chill thoroughly. Serve in chilled stemmed glasses or soup bowls and garnish with mint sprigs.


1 cantaloupe, seeded and cut into 8 wedges

8 thin slices prosciutto or Smithfield ham

Remove the flesh from the rind of the cantaloupe. Wrap each piece of cantaloupe with one slice of ham. Serve cold.


1¾ c. vanilla wafer crumbs

½ c. butter, melted

1 5-oz. pkg. vanilla pudding mix

2½ c. milk

1 small cantaloupe

1 c. heavy whipping cream

Preheat oven to 375°F. In a 10-inch pie plate, combine vanilla wafer crumbs and melted butter. Press mixture into pie plate and make a slight edge. Bake crust 8 to 10 minutes, until lightly browned; cool on wire rack. Meanwhile, in a large saucepan, prepare pudding mix as directed on package but use only 2½ c. milk. Set aside. Drain cantaloupe pieces well on paper towels and then stir chunks into pudding mixture. Cover surface of pudding mixture with plastic wrap and place in refrigerator until set, about 10 minutes. Whip cream and fold into pudding mixture. Spoon into cooled crust.


1 small cantaloupe, meat removed and finely diced

½ red chili pepper, seeded and diced

10 fresh basil leaves and cut into thin strips

2 Tbs. olive oil

2 Tbs. lime juice

Pinch of salt

Pinch of sugar

2 Tbs. olive oil

2 5-oz. tuna steaks

Salt and pepper to taste

Combine cantaloupe, chili pepper, basil, 2 Tbs. olive oil, lime juice, salt and sugar in a bowl. Heat 2 Tbs. olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil 3 minutes per side or until done to choice. Spoon cantaloupe mixture over each steak to serve.



1 cantaloupe, peeled seeded and cut into large chunks and chilled

½ c. ice cold water

¼ c. lightly packed mint leaves

8 ice cubes

2 Tbs. freshly squeezed lime juice

1/8 tsp. sea salt

Put all ingredients into a blender and blend until smooth. Serve immediately as the cooler will separate upon standing.