Cantaloupe and Watermelon Salad
Submitted by apprentice Cheryl Kastanowski
2 cups cantaloupe, cubed
2 cups watermelon, cubed
2 tablespoons mint leaves, finely chopped
3 ounces feta cheese
2 tablespoons lime juice
1 tablespoon oil, safflower suggested
1 tablespoon walnuts, finely chopped
1 teaspoon honey
Mix fruit nuts and mint together. Whisk juice and oil and honey together. Toss the feta into the dressing, then toss with fruit.
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Melon with Coconut Milk
1 cup sweetened flaked coconut
1 cup boiling water
1/4 teaspoon freshly grated lime zest
4 cups julienne strips cantaloupe
In a blender purée the coconut with the water and the zest at high speed for 1 minute, let the mixture stand for 10 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Chill the coconut milk, covered, until it is very cold. Put the melon in a serving bowl, pour the coconut milk over it, and serve the dessert immediately.
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Cucumber Melon Salsa
2 large English (hothouse style) cucumbers, finely diced
3 cups finely diced fresh cantaloupe
1 tablespoon extra-virgin olive oil
1/2 jalapeno pepper, seeded and minced
1 lime, juiced and zested
1 small red onion, chopped
1 roma (plum) tomato, chopped
1 bunch cilantro, coarsely chopped
1 pinch salt
1 pinch ground black pepper
In a large serving bowl, lightly mix together the cucumbers, cantaloupe, olive oil, jalapeno pepper, lime juice, lime zest, red onion, tomato, cilantro, salt, and pepper. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 2 hours to let the flavors blend.
Homemade Cantaloupe Ice Cream
Chop cantaloupe in a food processor to desired consistency.
Mix 1 cup of milk, sugar, salt, and vanilla until all sugar is dissolved. Add chopped cantaloupe and rest of milk to the mixture.
Pour the ice cream mixture into a 1.5-quart ice cream maker, according to manufacturer directions. Let mix until thickened (about 15-20 minutes).
Serve immediately, or transfer to freezer-safe container and freeze until more solid.