June. 22, 2014 till present July. 1, 2014, here at Splendid Recipes and More we have posted about everyone’s favorite summer time melons, watermelon, cantaloupe, and honeydew (link here if you missed the articles).
Mark a vendor at our local Farmer’s Market gave us a lot of tips to choose the best melon to enjoy this summer.
We found a few recipes that we thought you would enjoy. The first one is Mark’s idea, which is roasting with cantaloupe. What you may say, roasting a cantaloupe? Yes and here is what Mark had to say.
“Cantaloupe, Mark says, probably isn’t a fruit you think of cooking with. Aside from having it in a fruit salad, the idea of cooking with it just doesn’t seem like it would work, and especially given its water content.” Mark goes on to say, “You really can cook cantaloupe and make some amazing dishes with them.”
So I asked Mark, “What cooking idea or technic you have in mind?”
He said, “Roasting cantaloupe is a wonderful way to cook with it. As a matter of fact, roasted cantaloupe takes on a whole new taste. So if generally speaking you don’t like cantaloupe, then try it roasted , you will be pleasantly surprised.”
Roasted cantaloupe can be a great topping for your breakfast cereal in the morning, or maybe on your ice cream for dessert. Or mix it with some Greek yogurt.
Here’s the recipe…
If you’re looking for the how to, it’s really quite simple.
First, slice the cantaloupe in half, and scoop or cut out the fruit.
Preheat you oven to 400 degrees F.
Remove the seeds. Then cut the cantaloupe into chunks.
Place into a medium bowl and toss with 2 tablespoons of sugar or honey and a splash of vanilla for a slightly different taste.
Place coated melon onto a baking sheet and roast in the oven for about 20 minutes or until the cantaloupe begins to caramelize. Remove from oven and cool completely.
Mix the cantaloupe up in a large mixing bowl with some favorite summer berries, like raspberries, strawberries, or blueberries. Mix in a tablespoon or two of balsamic vinegar infused with raspberry or pomegranate. Spoon mixed fruit into the two shelled halves of the cantaloupe. See finished product by viewing the header picture of this article. Serve and enjoy.
You can also grill cantaloupe, and Mark says, “Cantaloupe actually grills very nicely.”
Slice your cantaloupe and put a little brown sugar on top. Then pop it on the heated grill for a few minutes on each side just to get some nice grill marks on it. Serve it with your favorite ice cream.
You can also leave cantaloupe the way it is and pair it with some other great foods to help you find a way to enjoy cantaloupe that much more.
Finally, a sweet and salty appetizer, why not try this Melon and Prosciutto combination.
Melon and Prosciutto
1 large cantaloupe
3 ounces very thinly sliced prosciutto or fully cooked ham
Cut cantaloupe in half and remove seeds. Using a melon baller, scoop out pulp or cut pulp into bite-size cubes.
Cut prosciutto or ham into 1-inch wide strips. Wrap a strip of prosciutto around each melon ball. Fasten prosciutto with a toothpick.
If you’re going to have cantaloupe and cook with it, just get creative. It’s a sweet fruit, so experiment with your palate and see what you can create. Make a salsa or a cantaloupe puree, or just add it to the side of a tasty shrimp and basil Aioli. Just have fun with it and enjoy cooking with cantaloupe.
What are your favorite cantaloupe recipes?
What Others are saying About Summer Melons: