Recipe List:
Cantaloupe and Cucumber Salad (gf, vegan)
Cantaloupe and Watermelon Salad (gf, vegan)
Cantaloupe Smoothie (gf, vegan)
Cantaloupe Sorbet (gf, vegan)
Cucumber Melon Salsa (gf, vegan)
Homemade Cantaloupe Ice Cream (gf, vegetarian)
Melon with Coconut Milk (gf, vegetarian)
Cantaloupe and Watermelon Salad
Submitted by apprentice Cheryl Kastanowski
Ingredients:
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
Directions:
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
Ingredients:
1 cup sweetened flaked coconut
1 cup boiling water
1/4 teaspoon freshly grated lime zest
4 cups julienne strips cantaloupe
Directions:
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
From Allrecipes.com
Ingredients:
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
Directions:
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
From myfearlesskitchen.com
Ingredients:
1-1/2 cups chopped cantaloupe
2-1/4 cups milk (any combination of heavy cream, whole milk, 2%, 1%, or skim milk)
½ cup sugar
Pinch of salt
1-1/2 teaspoons pure vanilla extract
Directions:
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.
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Cantaloupe Sorbet
This week’s share holds two whole cantaloupes! My family has a hard time finishing up a melon, so i’ve attached this easy recipe for sorbet! A sweet treat for summer heat!
Link can be found here:https://www.asweetpeachef.com/cantaloupe-sorbet/
Ingredients:
4 1/2 cups fresh cantaloupe 1 medium cantaloupe, cubed
1 tbsp freshly squeezed lemon juice
2 tbsp raw honey
2 tbsp water plus more as needed
Instructions:
Line a baking sheet with parchment paper and set aside.
Place the cubed cantaloupe onto the baking sheet, leaving space in between the cubes to allow for even freezing and not touching so they don’t create a giant glob of frozen cantaloupe.
Place the tray into the freezer and freeze the cantaloupe overnight, or until completely frozen – at least 4-6 hours.
Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.
Add the lemon juice, honey, and water at this time and then pulse again. You may need to add more water until the mixture becomes more fluid, but not slushy.
You’re looking for a soft sorbet texture at this point.
Taste and add any additional honey as needed at this time if it needs to be a little sweeter.
If the mixture becomes too slushy and does not resemble sorbet, you can return to the freezer for 30 min. to an hour to allow it to re-solidify.
Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.
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Cantaloupe and Cucumber Salad
YES! Another recipe from BA! Link here: https://www.bonappetit.com/recipe/cantaloupe-and-cucumber-salad
Ingredients:
½ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cardamom
½ large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English hothouse cucumber, sliced on a diagonal ½ inch thick
2 Fresno chiles, thinly sliced
½ cup unsalted, roasted pumpkin seeds (pepitas)
¼ cup chopped cilantro
¼ cup chopped mint
Sumac (for serving)
Instructions:
Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.
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Cantaloupe Smoothie
Ingredients:
½ cup orange juice
½ cup peeled and seeded cantaloupe
1 teaspoon of honey
Instructions:
Add all ingredients and blend on high for 30 seconds.
UK-CSA 