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Canteloupes are amazing fresh, so DON"T TREAT OUR FARM MELONS LIKE YOU GOT THEM FROM THE STORE!! We harvest our melons when they are ripe, unlike the melons from the store. Therefore, don't leave the melons on the counter for over a week...they'll get old and the flavor will be lost. Store bought melons are harvested unripe so they have less flavor and less of the nutrients, too.  

QUICK IDEAS: slice and serve with breakfast, add cottage cheese to the melon; add to a salad

Cantaloupe and Cucumber Salad: serves 4-6
Gabriel Avila-Mooney, Full Circle Farm

1 tablespoon honey
2 tablespoons fresh lime juice or apple cider
1/2 cup plain yogurt
1 cantaloupe, peeled and roughly chopped
1 large cucumber, peeled and chopped
2 teaspoons fresh mint leaves
1/3 cup chopped roasted pistachios

1) In a large serving bowl, whisk together the honey and juice until well blended
2) Add the yogurt and whisk it in. Add cantaloupe, cucumber and mint, toss to combine
3) Sprinkle with pistachios; salt to taste and serve

Cantaloupe Sorbet: 

1 medium very ripe cantaloupe (about 4 pounds melon)
1/to 3/4 cup sugar (frozen foods taste less sweet than when they are room temperature...sweeten to your liking)

1) In a small saucepan, bring sugar and 1 cup water to a boil. Reduce heat to maintain a simmer and cook until it thickens slightly, about 10 minutes. Let cool to room temperature.
2) While sugar syrup cools, peel, seed, and cut melon into cubes. 
3) Whirl melon in a blender or food processor until completely and utterly pureed. You will need to do this in batches. Transfer each batch to a large bowl.
4) Add about half the sugar syrup to the pureed melon. Taste. It should be a bit sweeter than you want the final sorbet to taste. Add more sugar syrup, about a tablespoon at a time, to taste.
5) Cover and chill mixture at least an hour and up to overnight. 
6) Pour into a metal baking pan and freeze, stirring every 30 to 60 minutes, until frozen.

Melon Salad with Basil: Serves 6-8
From Local Flavors

1 fresh onion, finely diced 
juice and zest of 2 limes
sea salt and freshly ground pepper
1 bunch cilantro leaves
1/3 cup Thai basil leaves (or any style basil leaves)
1/4 cup mint leaves
1 jalapeno pepper, finely diced
1 teaspoon minced ginger
1 tablespoon olive oil
1 1/2 to 2 pounds melon, chilled
1 bunch arugula 

1) Put diced onion in a bowl with lime juice, zest and 1 teaspoon salt.
2) Finely chop the herbs and add them to the bowl along with the pepper, ginger, and oil. 
3) Stir and taste for salt. 
4) Halve the melon, remove the seeds, and cut into wedges. Slice off the skins, then cut the melon diagonally into bite-sized pieces or into very small cubes, as you prefer. 
5) Pour the dressing over the melon and toss well. Season with pepper. 
6) Arrange the greens on small plates and spoon the melon into the center. If the melons are extra-sweet, add an extra lime wedge to each plate. Garnish with the purple-tipped Thai basil leaves. 

Minty Cantaloupe Agua Fresca: serves 4-6
From Good Food to Share

4 cups cantaloupe, seeded and cubed (plus melon balls for garnish)
1/3 cup fresh lime juice
1/3 sugar (you can adjust this depending on how sweet you would like it)
1/4 cup mint leaves, minced
1 1/4 cups vodka
ice (crushed if you have it)
small mint sprigs for garnish

1) In a blender, combine the cantaloupe, lime juice, sugar, and mint leaves. Blend on high speed until the melon is completely liquefied and the mixture is smooth.
2) Transfer to a pitcher and add 3 cups water and the vodka. Stir to mix well.
3) Fill individual glasses with ice and pour in the agua fresca. Garnish each glass with a melon ball skewer and a mint sprig and serve.
**Add a roasted beet for decorate and add flavor: roast and peel a medium beet and puree with 1 cup of water. Chill and add a dollop on each drink, swirling decoratively with a spoon!

Chilled Cantaloupe-Peach Soup: serves 4-5
From Enchanted Broccoli Forest

6 medium-sized very ripe peaches
6 tablespoons fresh lemon juice (about 3 lemons)
1 tablespoon honey
1/4 teaspoon cinnamon
dash of nutmeg
1 medium sized ripe cantaloupe (about 5 inch diameter), peeled, seeded and cut into 1 inch chunks
1 cup freshly squeezed orange juice
Optional: a little yogurt or buttermilk and fresh blueberries

1) Peel, pit, and slice the peaches. Place them in a medium saucepan with the lemon juice, honey, and spices. HEat to a boil, lower heat to a simmer and cook for 5 minutes.
2) Remove from heat and let cool down a bit before starting the next step.
3) Use a blender or food processor to puree the peach mixture with the cantaloupe and and the orange juice (you may have to do this in batches). Puree until smooth. Transfer to a container with a cover and chill until very cold.
4) Serve plain or with a little buttermilk or yogurt and/or some blueberries.