Cantaloupe Smoothie

1 Ripe banana
¼ ripe cantaloupe
½ cup nonfat or low-fat yogurt
2 tbsp Skim milk powder
1 ½ tbsp orange juice concentrate
2 tsp honey

Place unpeeled banana in the freezer overnight or for up to 3 months. Remove banana from the
freezer and let it sit for 2 minutes, or until the skin begins to soften. With a paring knife, remove the
skin. (Don't worry if a little fiber remains.) Cut the banana into chunks and put in a blender or food
processor. Seed the cantaloupe quarter and cut the flesh from the rind. Cut the flesh into chunks and
add to the blender. Add the remaining ingredients and blend until smooth.
                            Cantaloupe Salsa

1/2 large ripe cantaloupe
3/4 c Finely diced red bell pepper
1/4 c finely chopped cilantro
3 tbsp finely chopped scallions; white and green parts
1 Lime; juice of
1 pn Salt and hot pepper flakes
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 pepper flakes. Chill. Serve with grilled chicken,
fish, or steaks.
YIELDS: 4 servings
                                            Cantaloupe Ice Pops

1 small cantaloupe
1/2 c Water
1/4 c Sugar
1 tbsp Fresh mint leaves; cut into very thin slivers
1/4 c Lemon juice; depending on the sweetness of the melon, up to 1/3
Cut the cantaloupe in half; remove and discard the seeds. Scoop out the flesh and place it in a food
processor. Puree until smooth. Measure 1 1/3 cups of puree and transfer it to a mixing bowl. Next,
place the water and sugar in a small saucepot. Bring to a full boil over high heat. Stir in the mint and
immediately remove from the heat. Let stand for 1 minute. Stir the mint syrup and lemon juice into
the measured cantaloupe puree. Mix well. Pour the mixture into 8 popsicle molds or small paper
cups. Freeze until just set, about 1 hour, then insert popsicle sticks in the center of each pop. Freeze
until completely firm.
Makes 8 pops.
           Melon Chiffon Cake

2 medium cantaloupe
¼ cup water
1 box angel food cake mix
1 8 oz. carton frozen non-dairy whipped topping; thawed
Melon balls for garnish
Sprigs of mint for garnish

Preheat oven to 350. Seed; slice and peel melons. Cut into chunks and place
in blend or food processor. Puree enough to make 2 cups. Combine 1 ½
cups puree and water. Empty contents of egg white packet from cake mix
into mixer bowl. Blend in puree and water mixture. Beat on highest speed,
until stiff peaks form and trench cut though egg whites with spatula will
hold its shape. Reduce speed to low and sprinkle in cake flour mixture just
until thoroughly mixed. Pour into clean 10-inch angel food pan. Bake
according to package directions
                                Cantaloupe Boats

¼ cup sliced almonds
¼ cup honey
1 ripe medium cantaloupe, cut into quarters, with seeds removed
1 pint vanilla frozen yogurt
½ pint raspberries
In a small nonstick skillet, toast almonds over medium heat until just golden,
stirring frequently. Remove skillet from heat and stir in honey; set aside. To
serve, place cantaloupe quarters on 4 dessert plates. Top with frozen yogurt,
raspberries, and warm almond mixture.
                                        Melon Grape Salad

2 tbsp orange juice
4 ½ tsp vegetable oil
1 cup cubed cantaloupe
1 tbsp honey
1/8 tsp ground ginger
½ cup seedless grapes

In a bowl, combine orange juice, honey, vegetable oil, ginger & a pinch of paprika.
Refrigerate. Just before serving, arrange lettuce leaves, melon & grapes on salad plates.
Drizzle with dressing. YIELDS: 2 servings
Cantaloupe Recipes
Sign Up info    Order Form      About Us      Harvest Schedule     Recipes     Our Farmers/Producers      Customer Endorsements     FAQ   

Becky's Column     Bryan's pictures     Our Policies     Contact Us