Play outside the melon with these three recipes for salsa, sorbet, and salad that expands the can-do in cantaloupe:
Ingredients for Melon Salsa:
- 2 cups diced Cantaloupe (1/4- to 1/2-in. cubes)
- 1 cup diced cucumber (1/4- to 1/2-in. cubes)
- 1/2 cup very finely chopped red onion. To take the sting out, after dicing up, sit in a bowl of cold water for 10 minutes, then take out, pat dry with a paper towel, and continue)
- 1 serrano chile, stemmed, halved, and sliced
- 1/2 cup roughly chopped cilantro
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions (that’s it!)
- Mix all ingredients together in a medium bowl.
- Make ahead: Up to 1 day, covered and chilled.
Shaved Cantaloupe and Prosciutto Salad
Ingredients for the Cantaloupe Salad
- 4 slices (1 oz.) thinly sliced prosciutto
- 1 recently ripened cantaloupe, halved, seeded, and rind cut off (the less ripe, the easier and cleaner the shave for the salad, but the riper, the sweeter. Find your sweet spot 😉
- 8 to 10 large mint leaves, sliced thinly
- 2 tablespoons extra-virgin olive oil
- Heat oven to 350°. Set a rack over a rimmed baking sheet. Lay prosciutto on rack and bake until crisp, 8 to 10 minutes. Watch carefully. Let cool, then break into shards and chips.
- Shave off ribbons of cantaloupe onto a large serving platter, using a vegetable peeler, mandoline, or very sharp knife (really! Sharpen your knives folks!). Sprinkle prosciutto and mint over melon shavings. Drizzle oil very lightly over salad.
- Note: Nutritional analysis is per 3/4-cup serving.
Ingredients for Cantaloupe Sorbet:
- 2/3 cup sugar
- 1/2 cup water
- 3 cups 1-inch pieces peeled seeded cantaloupe (about 1/2 cantaloupe)
Combine sugar and water in medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Transfer to 11x7x2-inch glass dish and chill until cold, about 2 hours.
Puree cantaloupe in blender until smooth. Add to sugar syrup in dish and stir until well blended. Freeze until almost firm, stirring occasionally, at least 3 hours or overnight.
Transfer cantaloupe mixture to large bowl. Using electric mixer, beat until fluffy. Return to freezer and freeze until firm (do not stir), at least 3 hours or overnight. (Sorbet can be prepared 3 days ahead.) Cover and keep frozen.
Recipes are from Sunset (my favorite west coast magazine) and Epicurious.