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Recipes

Cantaloupe Ideas

Purée chilled cantaloupe chunks with vanilla yogurt and cashew or almond butter for a breakfast smoothie or snack.
Fill half a small cantaloupe with cottage cheese or ricotta cheese, sprinkle with granola, and eat immediately.
Nestle thin slices of cantaloupe into your sandwiches for a sweet, juicy surprise.
Wrap wedges of cantaloupe with paper-thin slices of prosciutto for a quick sweet-salty snack or appetizer.
Substitute, or add, chopped cantaloupe for the fruit in your usual fruit salsa recipe.
Skewer cantaloupe and onion wedges, brush with olive oil, and grill them until the onion is lightly browned.
Include balls or chunks of cantaloupe into your green salads.
Toss bite-sized pieces of cantaloupe with minced fresh basil, a little garlic, and a drizzle of your favorite balsamic vinaigrette.
Soften vanilla ice cream and stir in finely chopped pieces of cantaloupe then refreeze ice cream.

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Recipes

Watermelon (Vodka) Lemonade

2 lemons, quartered
1 cup fresh mint leaves
1/2 cup packed light-brown sugar
1/2 medium seedless watermelon (about 9 pounds), rind removed, flesh cut into chunks
1 cup vodka (optional)

Squeeze lemons into a large pitcher; add squeezed lemon quarters. Add mint and sugar; mash with a wooden spoon until mint is bruised and sugar is dissolved. In a blender, puree watermelon in batches until smooth; pour through a fine-mesh sieve into pitcher (you should have about 8 cups of juice). Stir to combine. (Refrigerate, covered, up to 3 days.) Add vodka, if using; serve over ice.

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Recipes

Watermelon and Tomato Salad with Basil Oil

For the basil oil

2 cups fresh basil, plus more for garnish
1 1/2 cups extra-virgin olive oil

For the salad

6 cups cold cubed watermelon (from about 4 1/2 pounds watermelon), rind removed
3 tomatoes, cut into 1/2-inch wedges
1 cucumber, cut into 1/2-inch-thick slices on the bias
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon fresh lemon juice
1/2 cup crumbled soft goat cheese (4 ounces)
Sea salt and freshly ground pepper

Make the basil oil: Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to stop the cooking process. Drain.

Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).

Make the salad: Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with salt and pepper. Garnish with basil.

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Cantaloupe Ideas

Watermelon (Vodka) Lemonade

Watermelon and Tomato Salad with Basil Oil

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