Using a non-toxic marker, draw a zigzag pattern on the cantaloupe.
Divide cantaloupe cubes into 4 dessert bowls.
Using pepper mill, grind freshly ground black pepper over cantaloupe to taste.
Note; Be sure to use freshly ground black pepper- I'm not sure if regular pepper would have the same effect.
A very ripe cantaloupe, the sweeter the better, works best.
Cut cantaloupe into half-moon shapes as
Combine sugar and flour in heavy saucepan.
Coarsely grind and drain cantaloupe using food processor.
Do not use blender.
Add eggs, butter and cantaloupe to sugar-flour mixture and cook over low heat until very thick, stirring constantly.
Watch closely to prevent scorching.
Pour thick mixture into pie shell and cool in refrigerator.
Scoop 2 cups each from the watermelon and the cantaloupe using a melon baller. Carve the remainder of the watermelon out and reserve shell.
Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. Blend until smooth.
Add the watermelon and cantaloupe balls to the carved out watermelon half.
Add the vinaigrette to the balls and toss to combine.
Garnish with the mint and basil sprigs and taste.
Puree strawberries in blender or foodprocessor.
Add sugar, kirshc and lemon juice then process to mix.
Halve cantaloupe, remove seeds and cut flesh into bite sized pieces.
Spoon cantaloupe and blueberries into 4 stemmed glasses.
Drizzle sauce over fruit, garnish with strawberry fans if using and enjoy.
Shred the cantaloupe into a large pitcher using a fork, making sure to catch all the juice and pulp. Stir in the sugar, mashing any large pieces of cantaloupe. Stir in the milk and water, adding enough to fill the pitcher. Serve cold.
Using a slicer, mandolin or vegetable peeler, slice the peeled rockmelon/cantaloupe into
hat if you have been using unsalted butter, and/or unsalted
Extract juice from orange (1/2 cup), cantaloupe (1/2 cup) and lemon (1 tablespoon), using juice extractor.
Pour fruit juices over ice.
Stir before serving.
Makes 1 serving.
Slice cantaloupe into thin chunks about 2 inches square.
Spread bread rounds with pesto.
Using a vegetable peeler, slice cheese into 6 thick slices.
Assemble bruschetta as follows: bread round, prosciutto slice, cheese slice, melon slice.
Secure with wooden skewers or long toothpicks.
Serve immediately.
Fill one cup measure with cantaloupe.
Pour milk over cantaloupe until cup is filled to the top.
Pour milk and cantaloupe into blender.
Add ice, sugar and cardamom.
Blend until smooth and creamy; serve immediately.
Pour all ingredients in a shaker filled with ice.
Shake vigorously and strain into a chilled martini glass.
Garnish with a cherry and/or cantaloupe cube.
Take a fresh cantaloupe and dice 1/3 c to 1/2 c up well in a microwavable dish. The amount depends on the ratio of flour to cantaloupe you prefer.
Pour the 1/4 cup flour over the cantaloupe.
Mix the two very well. Aim for a few chunks to remain, but not many.
Evenly spread on bottom of container.
Microwave for about 45 seconds to a minute.
Prepare your 1/2 c ice cream while waiting for it to cool.
Now dip the cobbler in the ice cream or dump the ice cream on the cobbler creation.
Then dine.
In a food processor or blender blend the cantaloupe for 10 to 15 seconds.
Add the orange juice, lemon juice, and cinnamon.
Process for an additional 10 seconds.
Add the cream and honey.
Scrape down the sides and process an additional 10 seconds.
Pour the cantaloupe mixture into a bowl and fold in the yogurt.
Refrigerate for several hours.
To serve place in a bowl and garnish with fresh strawberries.
Combine water and sugar, boil until thoroughly mixed. Set aside to cool.
Cut cantaloupe into bite-size pieces. Place in freezer containers.
When syrup is completely cooled, pour over cantaloupe and freeze.
Place all ingredients in a blender & mix, using the on/off pulse function until mostly blended, then continue mixing, gradually increasing the speed, until the mixture is smooth.
Pour into 2 glasses & enjoy!
Place ingredients in a blender & mix by using the on/off pulse function until mostly blended, then gradually increase the speed & continue mixing until totally smooth.
Pour into 2 glasses & enjoy!
Select a cantaloupe of good quality. Cut in
Combine sugar and mint in a large bowl. Using a rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined.
Let stand at room temperature, stirring occasionally, until fruit releases it's juices, 15 to 30 minutes. Stir in lime juice to taste and serve.