Peel, halve, and slice into half-moons:
1 medium cucumber
Toss in a medium-size bowl with:
A pinch of salt
Allow to sit for 10 minutes. Drain off any liquid that has collected. Stir in:
3/4 cup whole-milk yogurt
1 small garlic clove, pounded to a puree
1 tablespoon olive oil
1/2 bunch lime basil or 2 mint springs, leaves only, cut in chiffonade
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:
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.
To me, there’s nothing sweeter and more satisfying than a grilled peach. I have a sweet tooth, for sure (did you try the strawberry balsamic jam yet?). Of course, any fruit will turn to gold if you cook it, but there’s something special about when gooey peaches meet smoke. This recipe we found via the Food Network. Check it out:
- 1 stick unsalted butter, at room temperature
- 1 teaspoon cinnamon sugar
- 2 tablespoons granulated sugar
- Pinch salt
- 4 ripe peaches, halved and pitted
- coconut oil
- Mint leaves, for garnish
In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined.
Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.