If you’ve been to the farmers market recently, you may’ve seen a good supply of cantaloupe. The locally grown ones are fantastic. They’re a little smaller than what you can get at the grocery store, but that pays off when it comes down to flavor. Those miniature Llano Estacado cantaloupes are bursting with big flavors. Go and buy one and you’ll see, but you’ll also be forced to come up with ways to eat them because you’re going to want more than one.
Peach-Cantaloupe White Wine Sangria
Not only will be able to put the cantaloupe’s to use for this one, but you’ll also get to use those great peaches we’ve been seeing.
- 1/2 Bottle (375 ML) of Dry White Wine
- 1/4 Cup of Triple Sec
- 1/4 Cup of Peach Liqueur
- 1/4 Cantaloupe
- 1/4 pound of Peaches
- Dice fruit
- Combine with liquids
- Refrigerate for 8-12 hours
- Serve over ice, responsibly
For this recipe and other fresh, summer drinks visit Oh So Beautiful Paper, here.
Tomato Cantaloupe Salsa
Get a few extra tomatoes for this one, and some peppers if you can make it before they sell out. Peppers too hot these days? Add some more cantaloupe to cool your palette.
(makes 2 cups)
- 4 Large Tomatoes
- 1.5 Cups Chopped Cantaloupe
- 1/4 Chopped red onion
- 1/4 Cup Chopped Red Bell Pepper
- 2 Diced jalapeno Peppers
- 2 Juiced Limes / 2 tbsp
- 1/4 Packed, Chopped Cilantro
- 1/4 tsp Salt
- Combine all ingredients
- Serve immediately
This recipe and more found here, at Skinny Chef.
Texas Monthly’s Cantaloupe Pie
Cantaloupe pie is one of the most delicious ways to enjoy the sweet, orange Texas melon. Who better to explain the pie than Texas Monthly. See the full article, here.
(makes one pie)
- 1 Cantaloupe
- 3 tbsp Flour
- 1/8 tsp Nutmeg
- 1 Stick Butter
- 5 Egg Yolks, beaten
- 1/2 Cup Sugar
- 9 inch baked pie shell
- 5 Egg Whites
- 1/8 tsp Vanilla
- Sugar, if needed
- Cut Cantaloupe into small chunks
- Cook over low heat until soft
- Mash soft Cantaloupe adding Flour, Nutmeg, Butter, Egg Yolks, and 1/2 Cup Sugar
- Continue Cooking, Stir Constantly until thick
- Cool, and pour into pie shell
Make the Meringue:
- Beat 5 Egg Whites until stiff, adding Vanilla and Sugar.
- Cover pie and slightly brown under broiler
- Refrigerate 1-2 hours before serving
Pasta with Melon, Bacon and Grated Parm
Of course we couldn’t send you off without something substantial in your belly. This can be as substantial as you want it. Add the whole package of bacon if you so choose. Cantaloupe goes great with salt, so while this recipe may sound a little strange, be bold. There’s almost no better match for the melon than bacon.
- 1 T Extra Virgin Olive Oil
- 8 slices Bacon
- 2 medium Onions, finely chopped
- 2 T dry White Wine
- 6 cloves Garlic, Minced
- 2 medium Tomatoes, chopped
- 1 whole Cantaloupe peeled, seeded and chopped
- ½ cup Heavy Cream
- 1 cup grated Parmigiano-Reggiano
- chopped Flat Leaf Parsley
- optional salt and pepper to taste
- Heat the olive oil in a large pot or skillet over medium heat (I used a deep-sided sauté pan, but it was 14 inches across–if you do not have one this large you will be better off with a Dutch oven type pot). Add the bacon and cook until crisp, moving around to prevent burning.
- Remove the bacon to a plate covered with a paper towel and let cool. When it is cool enough, crumble it and set aside.
- Pour out all but 2 tablespoons of the bacon fat and oil. Add the onions with a pinch of salt and the white wine. Scrape up the yummy bacon bits which have stuck to the bottom of the pan. Cook the onions, tossing occasionally, until they are golden and caramelizing, about 10-15 minutes.
- Add the garlic and continue to stir and cook, another 3 minutes.
- Add the tomatoes and chopped cantaloupe. Bring to a brisk simmer. Let cook, stirring occasionally, until the cantaloupe starts to break down. I used a potato masher to encourage the cantaloupe to break down into a sauce, because I did not want large chunks of cantaloupe. Allow for at least 25 minutes to cook the cantaloupe.
- Add the cream and ¾ cup of the grated Parmigiano-Reggiano and stir it into the sauce. Let simmer for a minute or 2 to meld the flavors. Season with salt and pepper to taste.
- Serve garnished with more grated Parmigiano-Reggiano and the crumbled bacon. A parsley garnish looks great (which is why I used it) but we actually decided we preferred it without, so if you choose to use it, just sprinkle a little over the top.
For this recipe and more, be sure to visit The Spiced Life, here.
We promise, you won’t be disappointed if you buy five or six of the melons this year. They’re fragrant, deeply flavored, and at the height of their season. If you’re looking for more freshest eats, be sure to check out our tomato and pepper addition here.
Let us know what some of your favorite cantaloupe recipes are in the comments below.