Ingredients:
1/2 medium cantaloupe; peeled, seeded, and cut into chunks
1 cup fresh strawberries or raspberries
1 small ripe banana; peeled, and cut into thick slices
1/2 cup unsweetened pineapple juice
1/2 cup nonfat or regular vanilla yogurt
In food processor or blender, process cantaloupe, berries, banana and juice until smooth. Add yogurt. Process until well combined. Serve immediately, or cover and chill until serving time. This recipe yields three one cup servings.
Cantaloupe Smoothie
Ingredients:
1 cup orange juice
1 cup peeled, seeded and cubed cantaloupe
honey to taste
1 cup ice
Place the juice, fruit and honey in a blender. Blend on high speed for 30 seconds. Add ice and blend until smooth.
Cantaloupe with Mint Syrup
Ingredients:
1/2 cup granulated sugar
1 cup water
2 tbsp. mint, crushed
1 cup blueberries
2 cups cantaloupe balls
mint for garnish
Combine sugar, water and crushed mint in a saucepan. Boil for three minutes. Strain and chill. Add blueberries and cantaloupe balls to the sugar mixture. Serve as in pretty dishes with a spoonful of whipped topping.
Cantaloupe Cream Pie
Ingredients:
1 cup granulated sugar
2 tbsp. flour
3 eggs, beaten
1 cup cantaloupe, pureed
1 tsp. vanilla extract
2 tbsp. butter or margarine
1 8" pastry shell, baked
1 cup whipped cream
Combine the sugar and flour in a saucepan; add eggs, mixing well. Stir in the cantaloupe puree. Cook over medium heat for 8 to 10 minutes, stirring constantly, until the mixture boils and thickens. Remove from heat, and stir in the vanilla and butter. Cool. Pour cooled filling into the baked pastry shell; spread the top evenly with whipped cream. Chill and serve.
Cantaloupe Bread
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 cup pecans, chopped
3 eggs
1 cup vegetable oil
2 cups granulated sugar
3 teaspoons vanilla extract
1 ripe cantaloupe
Preheat oven to 325F (160C). Grease a 9x5x3-inch loaf pan. In large bowl combine the flour, salt, baking soda, baking powder, cinnamon, ginger and nuts. In another large bowl beat the eggs until light and frothy. Add the oil, sugar and vanilla, mixing well. Cut the rind from cantaloupe; and cut the melon into 2-inch chunks. Puree in blender or food processor until smooth. Measure 2 cups puree and add to the egg/oil mixture. Add the flour mixture to the cantaloupe mixture and stir until just combined. Do not over mix. Spoon into the prepared pan and bake for 1 hour, or until it tests done. Allow to stand for 10 minutes before removing from the pan. Cool on a wire rack.
Cantaloupe Preserves
Ingredients:
6 pounds cantaloupe peeled, seeded, and cut into 1/2" cubes
2 tsp. grated lemon peel
8 cups granulated sugar
1/2 cup lemon juice
2 cup golden yellow raisins
Place the cantaloupe cubes in a large bowl. Toss with the sugar and cover with plastic wrap. Allow to stand at room temperature for 8 - 10 hours. Add to a stockpot with remaining ingredients. Bring all to a boil and cook until the mixture starts to thicken, stirring constantly. Remove from the heat and skim off any foam. Ladle into sterilized jars, leaving 1/2" space at top. Seal and process for 10 minutes. Makes 7 or 8 half pints.
Cantaloupe Preserves
Ingredients:
2 pounds firm, ripe cantaloupe
4 cup sugar
juice of 1 lemon
Peel cantaloupe and cut in thin slices 1" long. Mix sugar and cantaloupe. Stand overnight. Add lemon juice and cook until clear in a large pot. Pour into hot jars. Adjust lids at once and process in boiling water bath for 5 minutes. Makes about 2 pints