Farmers' Market Recipe Finder: Cantaloupe (2024)

SERVINGS: 4

2 c cubed cantaloupe (about ½ melon)
¼ c sugar
2 Tbsp freshly squeezed lime juice (from 1 lime)
1 tsp freshly grated lime zest

1. COMBINE cantaloupe, sugar, lime juice, and lime zest in blender and puree until smooth.
2. POUR into 8" x 8" baking dish and put in freezer. Stir and scrape mixture with a fork every hour until granita is frozen but still grainy, about 3 hours.

NUTRITION (per serving) 80 cal, 1 g pro, 20 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 15 mg sodium

SERVINGS: 8

4 slices prosciutto, rim of fat removed, halved lengthwise
24 (1") cantaloupe cubes
8 bocconcini (sm balls of fresh mozzarella), halved
16 whole basil leaves

1. PIERCE 1 end of a piece of prosciutto, threading it onto a skewer. Alternate 3 cantaloupe cubes with 2 bocconcini halves, each half wrapped with a basil leaf.
2. START and end with prosciutto, weaving it back and forth around the cantaloupe and bocconcini. Repeat with remaining ingredients. Makes 8 skewers.

NUTRITION (per serving) 150 cal, 9 g pro, 4 g carb, 0 g fiber, 11 g fat, 6 g sat fat, 220 mg sodium

SERVINGS: 4

20 ice cubes
2 c cubed cantaloupe (about ½ melon)
6 oz low-fat plain yogurt
3 Tbsp sugar
½ tsp grated fresh ginger

1. COMBINE ice cubes, cantaloupe, yogurt, sugar, and ginger in blender and puree until smooth.
2. TASTE and add more sugar if you like.

NUTRITION (per serving) 90 cal, 3 g pro, 19 g carb, 1 g fiber, 0.5 g fat, 0 g sat fat, 40 mg sodium

SERVINGS: 6

1/3 c coarsely chopped red onion
2 Tbsp honey
2 Tbsp fresh lime juice
1 Tbsp olive oil
¼ tsp pepper
1/8 tsp salt
¼ tsp grated lime zest
3 c cantaloupe chunks (3/4")
2 plums, thinly sliced
1 bunch watercress, large stems trimmed
2 Tbsp crumbled goat cheese or feta
2 Tbsp sliced almonds or pumpkin seeds

1. MIX onion, honey, lime juice, oil, lime zest, pepper, and salt in salad bowl with fork to combine.
2. ADD cantaloupe, plums, watercress, cheese, and almonds and toss to mix. Serve immediately.

NUTRITION (per serving) 110 cal, 2 g pro, 18 g carb, 2 g fiber, 4 g fat, 1 g sat fat, 75 mg sodium

SERVINGS: 8

1 teaspoon grated lime peel
2 tablespoons lime juice
4 tablespoons honey
3 tablespoons chopped fresh mint
½ small honeydew, cubed
½ cantaloupe, cubed
1 pint fresh strawberries, halved and hulled
2 cups fresh pineapple or mango cubes

1. STIR together the lime peel, juice, honey, and mint until combined in a large bowl.
2. ADD the honeydew, cantaloupe, strawberries, and pineapple or mango. Toss to combine.

NUTRITION (per serving) 96.9 cal, 1.3 g pro, 24.9 g carb, 2.4 g fiber, 0.4 g fat, 0.1 g sat fat, 21.3 mg sodium

SERVINGS: 4

1 cup orange juice
½ cup medium-grain bulgur
1 large tomato, seeded and finely chopped
½ small cantaloupe, finely chopped
1 cup finely chopped hulled fresh strawberries
½ pint fresh blueberries
½ pint fresh raspberries
¼ cup chopped flat-leaf parsley
½ small red onion, finely chopped
1 tablespoon chopped fresh mint
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

1. COMBINEthe orange juice and bulgur in a medium bowl. Let stand for 30 minutes, or until tender and softened.
2. DRAIN the bulgur and place in a large bowl. Add the tomato, cantaloupe, strawberries, blueberries, raspberries, parsley, onion, mint, lemon juice, oil, cumin, cinnamon, salt, and pepper and toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

NUTRITION (per serving) 221.9 cal, 5.2 g pro, 44.5 g carb, 9.1 g fiber, 4.7 g fat, 0.7 g sat fat, 173.4 mg sodium

SERVINGS: 1

8 oz fat free vanilla yogurt
2 tbsp quick cooking oats
2 tbsp chopped walnuts
1/4 C blueberries
1/4 C raspberries
1/2 sm cantaloupe, seeds removed

1. COMBINE yogurt and oats, mixing well, in a medium bowl.
2. FOLD in walnuts and then gently fold in blueberries and raspberries.
3. SCOOP mixture into melon and serve.

NUTRITION (per serving) 447.9 cal, 17.6 g pro, 76.1 g carb, 6.8 g fiber, 11.1 g fat, 1.4 g sat fat, 191.7 mg sodium

SERVINGS: 4

1½ C diced cantaloupe (about ½ med)
1 C diced seedless cucumber (about ½ med)
4 tbsp fresh lime juice
2 tbsp finely chopped red onion
1 tbsp chopped fresh mint + small leaves for garnish
2 tsp olive oil
2 tsp honey, divided
3 tbsp organic creamy peanut butter
2 tsp reduced-sodium soy sauce
1 lb thin-sliced boneless, skinless chicken breast

1. STIR together cantaloupe, cucumber, lime juice (to taste), onion, chopped mint, oil, and 1 tsp of the honey in medium bowl. Season to taste with salt and pepper. Cover relish and chill at least 15 minutes or until ready to use.
2. WHISK together peanut butter, soy sauce, ¼ cup water, and remaining 1 tsp honey in small bowl for sauce while relish chills. Season to taste with salt and pepper.
3. PREPARE lightly oiled grill for medium-high heat.
4. SEASON chicken with ¼ tsp each salt and pepper. Grill chicken, turning, until golden brown on both sides and cooked through, about 4 minutes.
5. HALVE chicken crosswise and transfer to 4 serving plates. Top with sauce and serve with relish. Garnish with mint leaves.

NUTRITION (per serving) 262.8 cal, 28.1 g pro, 13.2 g carb, 1.6 g fiber, 11.4 g fat, 2.3 g sat fat, 384.7 mg sodium