Who knows any good cantaloupe recipes?

Answer 1

Watermelon and Cantaloupe Salad with Mint Vinaigrette
1 bunch fresh mint, chopped
1/4 cup lemon juice, from about 1 lemon
1/4 cup simple syrup, recipe follows
1/8 teaspoon amaretto
2 cups watermelon balls, from about half a watermelon
2 cups cantaloupe balls, from about 1 cantaloupe

In a blender, combine mint, lemon juice, simple syrup, and amaretto. Blend until smooth.
In a large bowl, combine the watermelon and the cantaloupe. Add the vinaigrette and toss. Transfer to a serving bowl and serve.


Simple Syrup:
1/2 cup water
1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container in the refrigerator.


Honeydew and Cantaloupe in Vanilla Lime Syrup
For syrup:
2/3 cup sugar
1/3 cup fresh lime juice
1/3 cup water
2 limes, zest removed in strips with a vegetable peeler
1 vanilla bean, split
4 cups 3/4 to 1-inch honeydew melon balls (from one 5-pound melon)
4 cups 3/4 to 1-inch cantaloupe melon balls (from one 5-pound melon)
Garnish: whipped cream and freshly grated lime zest


In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat, add split vanilla bean, and cool syrup completely.
Discard zest and vanilla bean. Syrup may be made 1 day ahead and chilled, covered.

Just before serving, in a medium bowl combine melon balls with syrup and divide mixture among 6 martini glasses. Top each serving with a generous dollop of cream and garnish with grated zest.

Answer 2

I've seen this recipe several times, and it sounds good, but I haven't tried it yet. It's an appetizer, and you may need more than one cantaloupe, depending on how many people you are serving. You will also need some prosciutto (a cured Italian meat), and you will need one slice of prosciutto per slice of cantaloupe. Slice cantaloupe in half lengthwise (from stem end to the other end), scoop out seeds, and then cut into slices lengthwise (the widest part should be about 1 to 1 1/2 inches). Cut off the skin/rind. Make cuts into each cantaloupe slice with your knife from one end to the other, about 1 inch apart (cut into it, but not all the way through it). Lay one slice of prosciutto onto each slice of cantaloupe and push the prosciutto down into the "cut marks" in the cantaloupe (the back of your knife will probably work best). Put prosciutto-topped cantaloupe slices and a try and serve, or refrigerate until serving time.

Answer 3

Hello my name is thinkpink4u101

I like a cantaloupe smoothie its Great!
Get a blender, 2 cups of ice for 3 cups, 2 1/2 cups slices of sweet cantaloupe, 1 teaspoon of sugar, 2 1/2 of vanilla ice cream.
Blend for a good 2 min. Ready To Serve

Answer 4

Cantaloupe Sorbet:

3 cups water
1 cup sugar
4 cups chopped cantaloupe

Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.

Process sugar syrup and cantaloupe, in batches, in a blender until smooth. Cover and chill 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.

Yield: Makes about 1/2 gallon

Answer 5

"Captivating Cantaloupe" - 8 servings

2 medium cantaloupes
1 (8 oz.) pkg. cream cheese; softened
1 (16 oz.) can pitted dark sweet cherries; drained (reserve syrup)
1 tsp. grated lemon peel
1/4 cup toasted slivered blanched almonds

Cut thin slice from one end of each cantaloupe so they will stand upright. Slice other end of each cantaloupe until seeds are exposed; scoop out seeds. Place each cantaloupe upright in bowl; freeze 3 hours or until cavity is slightly icy.
In small mixer bowl, beat cream cheese until smooth. Add 2 tbsp. of the reserved cherry syrup and the lemon peel; beat until fluffy. Stir in cherries and almonds; fill each cantaloupe.
Return to freezer just until filling is hardened, about 3 hours. Just before serving, cut each cantaloupe crosswise into 4 slices.

Answer 6

I cut the cantaloupe in wedges, top with a small piece of brie, wrap proscuitto around it and fasten with toothpicks as an appy.

If you feel creative, cut the cantaloupe in 2" thick rectangles, scoop out a little of each center, and add a tablespoon of pesto.

This is not a recipe for the cantaloupe, but a nice side/accompaniment as a cold party appy.

Tuna and Avocado Stuffed Shells
8 jumbo shells
8 ounce tuna fillet, cooked and broken into small chunks*
1 medium avocado, halved, seeded, peeled, and coarsely chopped
3 tablespoons walnut oil or cooking oil
3 tablespoons lemon juice
2 tablespoons snipped fresh chives
1 tablespoon Dijon-style mustard
1 cantaloupe, cut into wedges

Cook pasta shells according to package directions. Drain; rinse with cold water. Drain; set aside. In a large mixing bowl stir together tuna, avocado, oil, lemon juice, chives, and mustard. Spoon about 1/4 cup of the tuna salad mixture into each shell.
Arrange 2 filled shells per serving with a cantaloupe wedge on each plate.

*Note: To cook tuna fillet, rub with cooking oil. Grill fish on rack of an uncovered grill directly over medium to medium-hot coals 8 to 12 minutes, turning once, until fish just flakes with a fork. Cover and refrigerate until cool enough to handle.

http://www.familycircle.com/recipe/recipedetail.jhtml?&recipeId=36628

Answer 7

CANATALOUPE PIE

pastry for 9-inch single-crust pie
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 cup unsalted butter, melted
4 large eggs
2 cups mashed cantaloupe

Line 9” glass pie-plate with rolled-out dough.

Position oven-rack at lowest level in oven. Preheat oven to 425 degrees. In small bowl, whisk together sugar, flour, and salt. In large bowl, whisk together butter and eggs. Add sugar mixture and cantaloupe, and whisk until sugar is dissolved. Pour into pie-plate. Bake at 425 degrees for 15 minutes. Cover edges of crust to prevent excessive browning. Lower thermostat to 350 degrees and bake for 10 to 20 minutes, or just until metal tester inserted in center of filling comes out clean. Remove from oven. Serve slightly warm or at room temperature. Do not freeze.

Answer 8

Cut cantaloupe in half.
Scoop out seeds.
If you like, squeeze in the juice of a lemon wedge.
Eat melon with spoon.

Answer 9

i eat raw cantalope.... it doesnt need cooking... its nice when it is fresh!!!!