by RYAN MILEJCZAK
Trying to beat the heat? Why not serve up some sweet, juicy, and refreshing Florida cantaloupe?
It’s cantaloupe season right now here in Florida. Perhaps you’ve already grabbed one yourself to enjoy on its own, or in a classic fruit salad. Those classics are great, but what about trying something new and surprising?
Here are some of our favorite cantaloupe recipes to mix things up a bit.
Prosciutto E Melone (Prosciutto-Wrapped Cantaloupe)
Adapted from The Mediterranean Dish
Ingredients
- One whole, ripe cantaloupe
- 5 oz thinly-sliced prosciutto
- 2 tbsp honey
- Gran Padano cheese for grating (can sub for Parm)
Instructions
Cut the cantaloupe into wedges, then peel and remove seeds. Wrap prosciutto around the wedges and arrange them on the plate, then top with a drizzle of honey and a bit of grated Gran Padano cheese.
Grilled Cantaloupe with Blueberries and Goat Cheese
Adapted from More Time At The Table
Ingredients
- 1 whole ripe cantaloupe, well-scrubbed
- 4oz fresh goat cheese, crumbled
- ¼ cup honey
- 1 cup fresh blueberries
- ⅓ cup toasted, sliced almonds
- ¼ cup fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Heat the grill to high. While the grill heats, cut cantaloupe in half, remove seeds, then cut into 1-inch thick slices. Brush with olive oil and grill for about 2 minutes on each side.
Plate grilled slices and top with a drizzle of honey, goat cheese, almonds, and blueberries, before adding a sprinkle of salt, pepper, and rosemary
Cantaloupe Cucumber Soup
Adapted from Forks Over Knives
Ingredients
- 6 cups cantaloupe, cut into 1-inch pieces
- 1/2 cup unsweetened rice milk
- 2 tbsp lime juice
- ½ tsp grated fresh ginger
- ½ cup chopped, peeled, and seeded cucumber
- Salt and pepper to taste
Instructions
Combine cantaloupe, rice milk, and lime juice in a blender. Cover and blend until smooth, then add cucumber and blend until smooth. Season with salt and pepper to taste. Chill for 2 hours and serve.
Cantaloupe Jicama Salsa
Adapted from Forks Over Knives
Ingredients
- 2 cups cantaloupe, chopped
- 1 cup jicama, chopped
- 2 fresh habaneros, seeded and finely chopped (can sub for Jalapeño for less heat)
- ¼ cup fresh cilantro, chopped
- 2 cloves garlic, chopped
- 1 whole shallot, finely minced
- Salt and pepper to taste
Instructions
Stir together ingredients in a large bowl. Let flavors blend 20 to 30 minutes before serving with tortilla chips or with your favorite foods.
Cantaloupe Bread
Adapted from This Healthy Table
Ingredients
- ¼ cup butter, melted
- ½ cantaloupe, seeds removed
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- 1 tsp baking soda
- ½ tsp kosher salt
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
Instructions
Preheat the oven to 350 F and grease a 4×8 inch loaf pan.
While the oven heats, cut the rind off the cantaloupe and grate it with a box grater.
Add butter and cantaloupe to a mixing bowl and stir to combine, then stir in cinnamon, cardamom, baking soda, salt, and sugar. Next, add the egg and vanilla, stir to combine, then stir in the flour until just combined.
Pour batter into a loaf pan and bake until a wooden skewer comes out of the center clean, 50 minutes to an hour. Remove and let cool for 20 minutes before slicing and serving.
Cantaloupe Salad
Adapted from The Kitchn
Ingredients
- One whole cantaloupe, cut into 1 inch cubes
- 10-20 leaves of basil, chiffonaded
- ¼ red onion, sliced
- 1 cup fresh mozzarella balls, sliced into quarters
- 1 ½ tsp olive oil
- 1 tbsp red wine vinegar
- Juice of 1 lime
- Salt and pepper to taste
Instructions
Toss cantaloupe, basil, onion, and mozzarella in a large bowl. Toss with olive oil, vinegar, and lime juice, then add salt and pepper to taste. Let flavors blend for 30 minutes to two hours before serving.