We think of summer as the time for watermelon, but don't miss out on prime cantaloupe season. Cantaloupe is a delicious melon packed with nutrients and is perfect to keep in the cooler on your next hot pool day.
- Cantaloupes are packed with beta-carotene (the pigments that give apricots, peaches, mangoes, nectarines, and more their bright colors). Once it is eaten, beta-carotene is converted to Vitamin A to boost eye health, healthy red blood cells, and a healthy immune system
- 1 cup of balled cantaloupe contains 100% of the daily value of Vitamin C. This helps your body produce blood vessels, cartilage, muscle, and collagen in your bones.
- Sometimes getting water in throughout the day is difficult, but cantaloupe is almost 90% water. Eating cantaloupe is heart healthy and keeps your hydrated
Recipes:
Cantaloupe Pico de Gallo (flavorofsunshine.com)
- 1/2 cup Eastern Cantaloupe, diced
- 1/2 cup Roma Tomatoes, diced
- 1/2 cup Red Onion, finely diced
- 2 tablespoons finely diced Cilantro
- 1/4 teaspoon Sea Salt
- Juice from 1/2 Lime
Combine all ingredients in a medium bowl and toss to combine.
Refrigerate for 1-2 hours before serving to allow flavors to marry.
Chilled Cantaloupe Curry Soup (lindysez.com)
- 1 1/2 pounds ripe Cantaloupe, seeded, peeled, and diced
- 1 ounce peeled and minced fresh Ginger Root
- 1/2-1 teaspoon minced Serrano Pepper
- 1/2 cup fresh Orange Juice
- 1/2 cup plain Yogurt
- 1 teaspoon Curry Powder
- Salt and freshly ground Pepper
- Diced fresh Cucumber, for garnish
- Additional Yogurt, for garnish
Place the cantaloupe, ginger, Serrano, and orange juice in a blender or food processor and process until smooth, add the yogurt and curry; process until fully incorporated. Taste and adjust for salt and pepper. Refrigerate for at least 1 hour, or more to allow the flavors to fully blend. Serve in cold bowls with optional garnishes.
Cantaloupe and Strawberry Fresh Juice (thewhiskaddict.com)
- 4 cups Cantaloupe, cubed
- 2 cups Strawberries, frozen
- 1/4 cup Lemon Juice
- 1 teaspoon Ginger, grated
- 10 Mint Leaves
- 1 teaspoon Cumin Powder
- Black Salt/ Regular Salt to taste
- 1 tablespoon Brown Sugar
- 4-5 cups Water, chilled
- Add freshly cut cantaloupe and strawberries to a blender jar
- Add in mint, grated ginger, ground cumin powder, and black salt
- Pulse it into a smooth puree
- Add 4 cups of water. Pulse it again until everything gets mixed well
- Strain if you want
- Transfer the juice to a glass jug or bottle. Serve Chilled. Finish in two days
