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Thread: What else to do with cantaloupe?!

  1. #1
    Join Date
    Mar 2002
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    PA/ DE
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    What else to do with cantaloupe?!

    A few years ago I swore that I would never plant them again-- they trailed and took up too much room, the bugs absolutely feasted on the vinnes, it took forever for the fruits to ripen and, when they finally did, they were small and didn't taste as good as store bought...
    then, I saw a 4-pack of yellowed, dry plants sitting outside of a garden supply store with a "clearance 75-cents" tag, took pity on them, and gave them a home. I guess they were grateful...

    I have four 6-7 pound cantaloupes on the kitchen counter now, with more to come. We eat cantaloupe with breakfast, have it as snacks, and I also put lowfat vanilla ice cream on a bowl of cantaloupe chunks. I tried to freeze it once, but didn't like the texture (too mushy). Help! I need ideas!!! Anyone????
    Vicci


    Can't you just eat what I put in front of you? Do you have to know what it is?
    Ria Parkinson, Butterflies (BBC, 1978-83)

  2. #2
    Join Date
    Apr 2001
    Location
    Massachusetts
    Posts
    533
    Wow. I am envious of your harvest!

    I know my family likes cantaloupe in smoothies. You can also use it for a cold soup, and I know I've seen a recipe for cantaloupe mixed w/vanilla yogurt and then made into pops! Hopefully others will have more concrete recipes for you.

  3. #3
    Join Date
    Jun 2002
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    Swarthmore - PA
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    Cantaloupe jam ? I found different recipes just typing this on the internet.
    I was also thinking at Cantaloupe Chutney.

    Irene.

  4. #4
    Join Date
    Jun 2002
    Location
    Swarthmore - PA
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    Curry-Chutney Chicken Salad
    PREP TIME: About 35 minutes
    MAKES: 4 servings

    1 cup red or green seedless grapes, rinsed and well drained
    3 cups shredded steeped chicken
    1 cup thinly sliced celery
    1/2 cup thinly sliced green onions (including tops)
    Curry-chutney dressing
    Salt and cayenne
    1 firm-ripe cantaloupe or honeydew (31/2 to 4 lb.), rinsed
    1/3 cup chopped salted roasted pistachios
    1/4 cup chopped fresh mint leaves

    1. If grapes are larger than 3/4 inch, cut in half.

    2. In a bowl, mix grapes, chicken, celery, green onions, and curry-chutney dressing. Add salt and cayenne to taste.

    3. Cut melon in half lengthwise; scoop out and discard seeds. Cut halves in half lengthwise. Set each melon quarter on a dinner plate. Spoon 1/4 of the chicken salad into each melon cavity, letting it spill over sides. Sprinkle equally with pistachios and mint.

    Per serving: 494 cal., 36% (180 cal.) from fat; 37 g protein; 20 g fat (3.2 g sat.); 43 g carbo (3.6 g fiber); 397 mg sodium; 88 mg chol.



    --------------------------------------------------------------------------------


    Curry-Chutney Dressing

    PREP TIME: About 5 minutes
    NOTES: If making up to 1 day ahead, cover and chill.
    MAKES: About 1 cup

    Mix 3/4 cup plain nonfat yogurt, 1/4 cup mayonnaise, 3 tablespoons chopped Major Grey chutney, 1 teaspoon curry powder, 1/8 to 1/4 teaspoon cayenne, and salt to taste.

    Per tablespoon: 42 cal., 57% (24 cal.) from fat; 0.6 g protein; 2.7 g fat (0.4 g sat.); 3.6 g carbo (0 g fiber); 60 mg sodium; 2.2 mg chol.



    --------------------------------------------------------------------------------


    Steeped Chicken

    PREP AND COOK TIME: About 30 minutes, plus about 20 minutes to cool
    NOTES: If making up to 1 day ahead, cover and chill.
    MAKES: 3 to 4 cups shredded cooked chicken

    In a covered 5- to 6-quart pan over high heat, bring 21/2 to 3 quarts water to a boil. Meanwhile, rinse 3 or 4 boned, skinned chicken breast halves (about 6 oz. each). Add chicken to boiling water, cover, and return to a boil. Remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes. If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer. Remove chicken from water and let cool, about 20 minutes. With your hands, tear chicken along the grain into shreds about 1/2 inch thick.

    Per 1/2 cup: 103 cal., 18% (19 cal.) from fat; 20 g protein; 2.1 g fat (0.6 g sat.); 0 g carbo; 43 mg sodium; 53 mg chol.

  5. #5
    Chunk some of it and wrap it with some really good quality prosciutto.

    A quick check at Epicurious.com yielded the following suggestions:

    HONEYDEW AND CANTALOUPE MOUSSE
    Gourmet July 1991
    CANTALOUPE SORBET
    Bon Appetit May 1997
    CANTALOUPE SORBET WITH MELON CONFETTI COMPOTE
    Bon Appetit August 1993
    CANTALOUPE CONSERVE
    Gourmet July 2002
    CANTALOUPE GRANITA
    Bon Appetit August 2001
    HONEYDEW AND CANTALOUPE WITH CINNAMON-CLOVE SYRUP
    Bon Appetit July 2001
    CANTALOUPE AND GRAPE COMPOTE
    Gourmet June 2000
    COLD CANTALOUPE AND MINT SOUP
    Gourmet August 1999
    BACON, LETTUCE, AND CANTALOUPE SANDWICHES
    Gourmet August 1999
    CANTALOUPE IN PORT JELLY
    Gourmet August 1999
    CANTALOUPE AND PROSCIUTTO WITH BASIL OIL
    Gourmet August 1999
    PEAR AND CANTALOUPE MOSTARDA
    House & Garden August 1962
    CANTALOUPE GELATO
    Gourmet July 1999
    WATERMELON, CANTALOUPE, AND RED PEPPER SALSA
    Gourmet July 1998
    COLD HONEYDEW AND MINT SOUP IN CANTALOUPE
    Gourmet July 1992
    CANTALOUPE AND ALMOND MILK SOUP
    Gourmet June 1991
    CANTALOUPE SHERBERT
    Gourmet June 1993
    GRILLED TUNA STEAKS WITH CANTALOUPE SALSA
    Bon Appetit June 1997
    JERKED SHRIMP WITH MELON SALSA
    Bon Appetit July 2002
    CREAMY ASPARAGUS TARRAGON SOUP
    Simply Delicious® by Sheila Lukins
    CHILLED CRAB CAKES WITH A TROPICAL FRUIT COULIS
    Epicurious Television
    MELON, ARUGULA, AND SERRANO HAM WITH SMOKED PAPRIKA DRESSING
    Gourmet August 2001
    WATERMELON SALSA
    Bon Appetit July 2000
    MERRICK HOUSE CHUTNEY
    House & Garden August 1962
    MELON BALLS WITH PORT
    House & Garden December 1959
    POACHED PEARS WITH SWEET WINE AND FRUIT CONFETTI
    Bon Appetit April 1999
    WATERCRESS, MELON AND ALMOND SALAD
    Bon Appetit August 1996
    FRUIT SALAD BUFFET
    House & Garden June 1956
    HONEYDEW SALAD PLATE
    House & Garden June 1956
    FRESH FRUIT SALAD WITH HONEY, MINT AND LIME SYRUP
    Bon Appetit October 1998
    MELON AND PROSCIUTTO WITH BALSAMIC VINEGAR AND MINT
    Gourmet June 1993
    MELON WITH GREEN-PEPPERCORN RASPBERRY SAUCE
    Gourmet June 1993
    MELON AND PINEAPPLE WITH LEMON MINT SYRUP
    Gourmet September 1995
    MELON COMPOTE
    Gourmet August 1996
    MELON, NECTARINE, GRAPE, AND PLUM COMPOTE
    Gourmet September 1990
    CURRIED RICE SALAD WITH MELON, RAISINS, AND PEANUTS
    Gourmet June 1992
    MELON AND SMOKED CHICKEN SALAD
    Gourmet June 1993
    MELON WITH COCONUT MILK
    Gourmet June 1993
    HONEYDEW IN ROSEMARY SYRUP
    Gourmet June 1993
    MELON WITH FETA, RED ONION, AND PINE NUTS
    Gourmet June 1995
    ASIAN FRUIT SALAD WITH PAPAYA-MINT SAUCE
    Bon Appetit April 1998
    CURRIED SMOKED TURKEY AND FRUIT SALAD
    Bon Appetit August 1991
    FRUIT SALAD WITH POPPY SEED DRESSING
    Bon Appetit March 1996
    MELON AND BLUEBERRY COUPE WITH WHITE WINE, VANILLA AND MINT
    Bon Appetit August 1995
    MELON WITH PORT AND MINT
    Bon Appetit June 1995
    DOUBLE-MINT FRUIT COMPOTE
    Bon Appetit
    OUZO-MARINATED MELON WITH PROSCIUTTO
    Bon Appetit

    I haven't checked CL's recipe finder, but that's certainly another thought. Good luck!

  6. #6
    Join Date
    Jan 2002
    Location
    Midwest
    Posts
    3,618

    ice cream?

    My copy of the book is at home, but the Ben & Jerry's ice cream book has a recipe for cantaloupe ice cream. One of them (can't remember if it was Ben or Jerry) says it's absolutely his favorite flavor out of all of the flavors they make, but that they could never figure out a large-quantity recipe that tasted quite right, so they never mass marketed this one, it was only available at the original store.

    Anyone have the book handy? If not, I'll try to remember to post it when I get home. I always meant to try it, if only to say that I had....

  7. #7
    Join Date
    Jun 2002
    Location
    Swarthmore - PA
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    Title: Bryan'S Cantaloupe Salsa
    Yield: 4 Servings

    Ingredients

    1/2 lg cantaloupe
    3/4 c finely diced red bell pepper
    1/4 c finely chopped fresh
    1 cilantro
    3 tb finely chopped scallions
    -white and; green parts
    1 juice of one lime
    1 pn salt to taste
    1 pn hot pepper flakes to taste
    1 tb lime chutney (optional)

    Instructions

    Remove seeds and rind from cantaloupe. Chop cantaloupe into very
    small dice.

    Put in bowl.

    Add diced red pepper, cilantro, scallions and lime juice. Stir.

    Add pinch of salt and the pepper flakes.

    Goes well with Tex-Mex dishes including: Fajitas, burritos, chimis or
    just tortilla chips. It has a sweet and spicy flavor that is quite
    unique yet always a hit at a party. Chill, serve with grilled
    chicken, fish or steaks. From: Dale Shipp Date:
    13 Mar 97 National Cooking Echo Ž

  8. #8
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    Mar 2002
    Location
    PA/ DE
    Posts
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    WOW-- whodathunkit?!
    I printed all of the ones up to this point-- please keep'em coming and I'll give a report (I have at least 6 more in the garden ballooning away...)
    Vicci


    Can't you just eat what I put in front of you? Do you have to know what it is?
    Ria Parkinson, Butterflies (BBC, 1978-83)

  9. #9
    Join Date
    Jun 2002
    Location
    Swarthmore - PA
    Posts
    132

  10. #10
    Join Date
    Jun 2002
    Location
    Swarthmore - PA
    Posts
    132
    Cantaloupe Jam

    2 md Cantaloupe, cut in pieces the size of your thumb
    1 (No 2 1/2) can crushed Pineapple
    2 Oranges
    2 pk Pectin
    Sugar


    Cut cantaloupe in pieces the size of your thumb. Combine with drained crushed pineapple, 2 oranges, ground peeling and all. Add 2 packages pectin. Add sugar; measure and add same amount of sugar as you have fruit. Cook until you have a thick syrup. Put in bottles and seal.

  11. #11
    Join Date
    Jul 2002
    Location
    Georgia 'burbs
    Posts
    672
    This is a quick and easy one that we like to nosh on during the summer:

    Cantaloupe Bruschetta

    1 small cantaloupe, cut into bite-size pieces
    Salt and pepper to taste
    2 teaspoons olive oil
    2 teaspoons white wine vinegar
    4 slices prosciutto or sopressata, cut into strips
    1 Tablespoon chives, snipped
    Goat cheese
    French bread

    Place the melon in a serving bowl, sprinkle with salt and pepper.
    Drizzle with olive oil and vinegar. Add prosciutto and chives and mix. Spread goat cheese on french bread slices and top with bruschetta.


    PS - I have omitted the chives and it is still good!

  12. #12
    Join Date
    Jun 2000
    Location
    Fresno, Ca
    Posts
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    I would think you could use them in salsa (along the lines of mango salsa but with cantalope instead). Here is one recipe from Epicurious. It has a recipe for black bean mango salsa.

    http://www.epicurious.com/run/recipe/view?id=101381

    If you want others just run a search using "mango salsa".
    The best sound is that of someone laughing in their sleep.

  13. #13
    Join Date
    Jul 2000
    Location
    Upstate SC
    Posts
    5,353
    Ben & Jerry's Cantaloupe Ice Cream

    This is one of Jerry's favorite flavors, but we never figured out how to make it in large batches. It's sold only in our downtown store.

    1 large or 2 small cantaloupes, very ripe
    Juice of 1 lemon
    Sweet Cream Base (below)

    Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is pureed. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate.

    Prepare the Sweet Cream Base and whisk in the fruit juice.

    Transfer the mixture to an ice cream make and freeze following the manufacturer's instructions.

    After the ice cream stiffens (about 2 minutes before it is done), add the cantaloupe. If more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freezing until the ice cream is ready.

    Makes generous 1 quart.


    Sweet Cream Base (this is one of three...but it says it's especially good as a background for fruit, cookies, and candy)

    2 large eggs
    3/4 cup sugar
    2 cups heavy or whipping cream
    1 cup milk

    Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minutes more. Pour in the cream and milk and whisk to blend.

    Makes 1 quart.

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