3 Recipes With Cantaloupe

By Owen Jones

The variety of melons known as muskmelons consists of a juicy, edible fruit that is characterized by its round shape and a ribbed exterior. Cantaloupes are a type of muskmelons..

Extensive variation occurs in this fruit. Some cantaloupes are large yet others are small; some have pink or yellow flesh yet others have white or light-green flesh. The flesh of these fruits contains a large amount of water; therefore, their food value is not high, being only a little over half as much as that of apples.

If melons suitable for the table are desired, they should be selected with care. To be just at the correct stage, the blossom end of the melon ought to be a little soft when pressed with the fingers. If it is very soft, the melon is perhaps over ripe; yet if it does not give with pressure, the melon is still young.

Various ways of serving cantaloupes exist. When they are to be served natural as a breakfast food or a lunch dessert, cut them crosswise into halves, or, if they are large, divide them into sections lengthwise.

With the melons cut in the desired fashion, remove all the seeds and store the melons on ice until they are to be served. The pulp of the melon can also be cut from the rind yet then diced and used in the making of fruit salads.

Again, the pulp may be partly scraped out of the melon and the rinds then packed with fruit mixtures and served with a salad dressing for a salad or with fruit juices for a cocktail. The pulp that is scraped out may be diced and used in the fruit mixture.

Recipe 1


During cantaloupe season, a delightful fruit salad can be made by combining a number of different types of fruit with the flesh of cantaloupe and serving the mixture in the cantaloupe shells. Such a salad is a fantastic one to serve if light refreshments are desired or when something unusual is required for a light lunch.

Cut cantaloupes in half crosswise, and, using the French cutter, cut some of the meat into round balls. Dice the rest but mix with any combination of fruit desired. Position this in the cantaloupe shells after cutting points in the top edge. Garnish with the balls cut from the cantaloupe yet serve with any desired dressing. You can also sprinkle nuts on top to add a variation of textures.

Recipe 2


1 cup fresh blueberries 1 cup fresh strawberries, halved 1 cup sliced fresh peaches, peeled 1 cup fresh blackberries or raspberries 1 cup watermelon balls 1 cup cantaloupe balls 1 cup seedless grapes 1/2 cup sparkling wine (or sweet) wine, chilled 2 tbs thawed orange juice, frozen, concentrated, undiluted

Mix together all of the fruit in a substantial glass or ceramic bowl then gently toss to mix. Add the orange juice and wine and gently stir again. Chill with a wrapping on it for at least 20 minutes. Mix again gently before serving.

Recipe 3

ERDBEER BOWLE (Strawberry Wine Punch)

1/2 pt strawberries, stemmed, rinsed, cut in half 1 tbs granulated sugar 1/2 bottle German Riesling, well chilled 1 tbs brandy (preferably Alsbach Uralt) 1/2 bottle German Sekt well chilled

Bowle is a typical German party wine punch. During the month of May, throughout Germany, bowle is served flavoured with fresh woodruff (Waldmeister), a sweet scented herb with white flowers, which grows particularly well in wooded and shady fields away from hot sun. Later, during strawberry season, bowle is prepared with strawberries which grow abundantly everywhere. As German summer season progresses, bowle is prepared with other fruits like peaches, chunks of juicy watermelon, pieces of bright orange cantaloupe, or plump raspberries.

Place the strawberries in a large covered glass jar (a sun tea jar is fine), sprinkle them with sugar and drizzle them with the brandy. Set them aside to marinate for two hours to allow the sugar to draw out the juice from the berries.

Add white wine, stir, then set aside for two more hours. When ready to serve, pour into a punch bowl. Add Sekt and serve chilled in wide champagne style glasses, making certain to distribute strawberries with the wine.

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