Cantaloupe Pico de Gallo

Recipe by: Dianna Muscari of The Kitchen Prep
https://thekitchenprepblog.com/

Ingredients
  

  • ½ cup Eastern cantaloupe diced
  • ½ cup roma tomatoes diced
  • ½ cup red onion finely diced
  • 2 tablespoons finely diced cilantro
  • ¼ teaspoon sea salt
  • Juice from ½ a lime

Instructions
 

  • Combine all ingredients in a medium bowl and toss to combine.
  • Refrigerate for 1-2 hours before serving to allow flavors to marry.

Cantaloupe Basil Vinaigrette

Recipe by: Dianna Muscari of The Kitchen Prep
https://thekitchenprepblog.com/

Ingredients
  

  • ½ cup cubed Eastern cantaloupe
  • ¼ cup extra virgin olive oil
  • 2 tablespoons of white wine vinegar
  • ¼ teaspoon sea salt
  • 2 tablespoons chopped fresh basil leaves

Instructions
 

  • Place all ingredients in a high speed blender. Blend until totally smooth.
  • Pour into a container with an airtight lid. Refrigerate for 2-3 hours to allow the flavors to marry. Use over salads, for crudites or drizzled over grilled foods.

Grilled Shrimp, Cantaloupe & Grape Tomato Skewers

Recipe by: Dianna Muscari of The Kitchen Prep
https://thekitchenprepblog.com/

Ingredients
  

  • 12 pieces raw shrimp - peeled and deveined
  • 2 tablespoons olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon sea salt
  • 12 1 inch chunks of Easter cantaloupe
  • 12 grape tomatoes
  • 6 large fresh basil leaves - cut in half
  • ½ cup balsamic glaze

Instructions
 

  • For Shrimp: Preheat the grill to medium-high heat (alternatively, you can use a grill pan on the stove top). In a medium bowl, combine shrimp, olive oil, onion powder, red pepper flakes and salt. Toss to coat fully. Place shrimp on the hot grill and cook about 3-4 minutes on each side or until the shrimp is opaque and has grill marks. Remove from the grill and set aside.
  • Assemble Skewers: Thread a grape tomato, basil leaf, cantaloupe chunk and piece of grilled shrimp onto each skewer in the desired order. Repeat with all skewers. When ready to serve, drizzle with balsamic glaze or serve with a small bowl of balsamic glaze for drizzling or dipping.

Cantaloupe, Mint & Brie Crostini with Honey Drizzle

Recipe by: Dianna Muscari of The Kitchen Prep
https://thekitchenprepblog.com/

Ingredients
  

  • 12 slices french baguette - sliced into 1 inch thick pieces
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 12 pieces of brie - cut ¼ inch thick
  • ¾ cups finely diced Eastern cantaloupe
  • 3 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons honey

Instructions
 

  • Preheat the oven to 400 degrees. Drizzle or brush the bread slices with olive oil and place them on a large baking pan. Sprinkle with sea salt and bake for about 6-8 minutes or until crisp and golden brown.
  • Meanwhile, in a small bowl, toss together the cantaloupe, chopped mint and a pinch of sea salt. Toss to distribute mint and salt. Set aside.
  • Remove from the oven and top each bread slice with a piece of brie. Scoop about a tablespoon of diced cantaloupe onto each piece of bread. Drizzle each piece with honey and garnish with extra mint before serving, if desired.

Cantaloupe Sunrise Smoothie

Recipe by: Dianna Muscari of The Kitchen Prep
https://thekitchenprepblog.com/

Ingredients
  

  • cup cubed Eastern cantaloupe
  • cup chopped strawberries
  • ¼ cup plain Greek yogurt
  • ¼ cup orange juice
  • 1 teaspoon honey
  • ½ cup ice

Instructions
 

  • Combine all of the ingredients in a high speed blender. Blend on high until smooth and frothy. Pour into a tall glass and garnish with extra fruit or top with your favorite healthful extras like ground flax seeds and chia seeds.

Ginger-Cantaloupe Granita

Recipe by: Jessica DeLuise, MHS, PA-C, CCMS of Eat Your Way to Wellness
https://eatyourwaytowellness.com/

Ingredients
  

  • 1 Eastern cantaloupe - cut and peeled
  • 2 oranges - juiced
  • 1 tbsp ginger

Instructions
 

  • In a food processor, process all ingredients until pureed and smooth. If you prefer to leave fruit chunks, that's fine too!
  • Lay mixture out on a large baking sheet and freeze overnight.
  • Use a fork to scrape the mixture into crushed ice texture.
  • Service in a glass or bowl and enjoy!

Eastern Cantaloupe Jam

Recipe by: Jessica DeLuise, MHS, PA-C, CCMS of Eat Your Way to Wellness
https://eatyourwaytowellness.com/

Ingredients
  

  • 1 Eastern cantaloupe - seeded and cubed
  • 1/2 cup honey
  • 2 tbsp lemon juice
  • 2 tbsp pectin - may swap in another thickening agent such as arrowroot or cornstarch
  • 1/4 tsp salt

Instructions
 

  • Toss cubed eastern cantaloupe with salt and let sit for 1 hour in a bowl
  • Drain excess water from bowl
  • In a small saucepan, combine cubed eastern cantaloupe and honey
  • Simmer on low for 50-55 minutes, or until it begins to thicken
  • The cantaloupe will begin to break down and release water
  • About mid-way through the simmer, use a potato masher or fork to mash the cubed cantaloupe as needed into smaller pieces
  • In a small bowl whisk together thickening agent with 2-3 tbsp of water until completely dissolved
  • After about 50-55 minutes, slowly add thickening 'slurry' to the saucepan, whisking and mixing into the jam thoroughly
  • Cook on low for an additional 3-4 minutes
  • Remove jam from the heat and allow to cool to room temperature
  • Transfer to glass jar and store in the refrigerator to enjoy!

Eastern Cantaloupe and Prosciutto Pizza

Recipe by: Jessica DeLuise, MHS, PA-C, CCMS of Eat Your Way to Wellness
https://eatyourwaytowellness.com/

Ingredients
  

  • 1 lb pre-made pizza dough
  • 1/2 red onion - thinly sliced
  • 1 cup fresh kale or other leafy greens
  • 5 -1/4 in thick slices of eastern cantaloupe
  • 5 slices of prosciutto
  • Handful of fresh basil - for topping
  • 2 tbsp olive oil
  • 12- inch pizza pan
  • Balsamic reduction / glaze for drizzling

Instructions
 

  • Use a basting brush or paper towel to spread 1 tbsp olive oil on the bottom of the pan
  • Use your fingers or a rolling pin to stretch the dough to fit into the pan
  • Top with greens, onions and cheese, leaving room at the edges for the crust
  • Bake at 425 F for 20-25 minutes until crust is golden
  • Wrap each piece of cantaloupe with prosciutto
  • Top pizza with wrapped eastern cantaloupe pieces add basil and balsamic drizzle
  • Serve warm or at room temperature!

Grilled Eastern Cantaloupe Topped with Vanilla Yogurt Dip

Recipe by: Jessica DeLuise, MHS, PA-C, CCMS of Eat Your Way to Wellness
https://eatyourwaytowellness.com/

Ingredients
  

  • 1 eastern cantaloupe - cut into wedges
  • 2 tsp cinnamon
  • 2 tsp stevia or monk fruit sweetener
  • 1/4 tsp vanilla extract
  • 1 cup plain yogurt
  • 3 tsp high heat stable oil (avocado oil is a great option!)

Instructions
 

  • Cut eastern cantaloupe into wedges, leave on the rind to easily pick up and eat
  • Using a basting brush, thinly coat the cantaloupe with oil on either side
  • Grill cantaloupe over medium to high heat, just long enough to char the outside, about 3 minutes per side
  • In a large mixing bowl, combine yogurt, stevia, cinnamon and vanilla extract
  • Top grilled eastern cantaloupe with vanilla yogurt and serve!

Eastern Cantaloupe Summer Popsicles

Recipe by Colleen Redwood of Sprinkles of Cocoa
Prep Time 10 mins

Ingredients
  

  • 6 cups Diced Eastern Cantaloupe
  • 3 tbsp Tablespoons lime juice
  • 1 tbsp Lime zest
  • 1/4 cup Sugar
  • 8 Mint leaves

Instructions
 

  • Add all ingredients into a blender and puree until smooth
  • Pour into popsicle molds and freeze for 20 minutes
  • Insert popsicle sticks and freeze for 6 hours or overnight for best results

Spiced Eastern Cantaloupe Bread with Vanilla Glaze

Recipe by Haylie Abele of Our Balanced Bowl

Ingredients
  

  • 2 Large eggs
  • 1/2 cup (8 tbsp) Melted salted butter
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1 tsp Baking soda
  • 1 cup Granulated sugar
  • 2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1 cup Ripe pureed Eastern Cantaloupe
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, cinnamon, sugar, ginger, baking soda, baking powder and salt. Set aside.
  • Add the pureed Eastern Cantaloupe to a high-powered blender. Blend until combined. Strain the juice into a cup and set aside for now.
  • In another bowl, melt the butter. Let it cool off. Then add in the eggs, vanilla extract, and pureed Eastern Cantaloupe juice. Mix. Add that to the dry ingredients and mix.
  • Grease a 9x5 baking pan and then add the batter directly to the pan. Bake for 60 minutes, or until a toothpick inserted into the middle will come out clean.
  • Let cool for at least 20 minutes.
  • In a small bowl, add in the powdered sugar, a splash of vanilla extract and a splash of milk. Whisk together until combined. If the glaze is too thick for you, add a splash more milk. Too thin? Add a bit more powdered sugar.
  • Once the bread has cooled, add the glaze. Slice and enjoy!
  • To store leftover bread, keep at room temperature in a tightly sealed container. To enjoy as a leftover, warm up for 10 seconds in the microwave.

Eastern Cantaloupe Summer Salad

Recipe by Colleen Redwood of Sprinkles of Cocoa
Servings 4

Ingredients
  

  • 3 cups Eastern Cantaloupe, diced
  • 1 cup Cherry tomatoes, cut in half
  • 5 cups Arugula
  • 1 cup Basil, torn
  • 1/4 cup Feta, crumbled
  • Salad dressing

Instructions
 

  • Add all ingredients into a large bowl and toss together.
  • Serve with your favorite salad dressing.

Eastern Cantaloupe Summer Sangria

Recipe by Colleen Redwood of Sprinkles of Cocoa
Prep Time 15 mins
Servings 4

Ingredients
  

  • 1 Eastern Cantaloupe, diced or scooped into balls
  • 1 1/2 cups Strawberries, quartered
  • 2 Limes, sliced
  • 1 bottle White wine, Moscato or Riesling 
  • 1/2 cup White rum
  • 1/2 cup Pineapple juice
  • 1 cup Club soda

Non-alcoholic Sangria

  • 1 Eastern Cantaloupe, diced or scooped into balls
  • 1 1/2 cups Strawberries, quartered
  • 2 Limes, sliced
  • 1 bottle Sparkling white grape juice
  • 1/2 cup Pineapple juice
  • 1 cup Lemon lime soda

Instructions
 

  • Add all ingredients into a large pitcher and stir.
  • Chill in refrigerator until ready to serve.

Frozen Eastern Cantaloupe Mojito

Recipe by Haylie Abele of Our Balanced Bowl

Ingredients
  

  • 2 cups Frozen cut up Eastern Cantaloupe
  • 3 oz White rum (omit if you’re making a mocktail)
  • 3 oz Simple syrup
  • 10 Fresh mint leaves, and then extra for garnish
  • 3 oz Freshly squeezed lime juice

Instructions
 

  • Slice the Eastern Cantaloupe into chunks and then place in the freezer for at least 2 hours.
  • Once frozen, add the Eastern Cantaloupe chunks to a blender along with the other ingredients. Blend until fully combined.
  • If you want more of a “slushy” consistency, add more ice. If not, pour into two glasses and then top with fresh mint and maybe even a cantaloupe ball or two.
  • Enjoy immediately!
  • To make a mocktail - simply omit the white rum.

Eastern Cantaloupe Fries and Coconut Lime Dip

Recipe by Colleen Redwood of Sprinkles of Cocoa
Prep Time 20 mins
Servings 4

Ingredients
  

Yogurt Dip:

  • 1 1/4 cup Coconut yogurt
  • 1/4 cup Coconut shavings
  • 2 tbsp Honey
  • 1 tbsp Lime juice
  • 1/2 tbsp Lime zest

Cantaloupe Fries:

  • 1 small Eastern Cantaloupe

Optional:

  • 1 tbsp Sea salt
  • 1 tbsp Lime zest

Instructions
 

  • In a medium sized mixing bowl, mix yogurt, coconut, honey, lime juice and lime zest. Set aside.
  • Peel away the rind of the Eastern Cantaloupe and discard. Then cut in half and scoop out the seeds.
  • Cut into quarters and then into strips or “fries”.
  • Optional: Combine sea salt and remaining lime zest. Sprinkle on top of the Eastern Cantaloupe fries.
  • Dip the fries into the coconut lime dip and enjoy!

Eastern Cantaloupe Breakfast Yogurt Boats

Recipe by Haylie Abele of Our Balanced Bowl
Servings 2

Ingredients
  

  • 1 Eastern Cantaloupe, sliced in half/seeds scooped out
  • 3 cups Whole fat Greek yogurt, divided in half
  • Granola to top
  • Berries to top
  • Honey drizzle as a garnish
  • Mint as a garnish

Instructions
 

  • Cut an Eastern Cantaloupe in half and scoop out the seeds.
  • To each half of the Eastern Cantaloupe, add 1 and ½ cups of Greek yogurt followed by berries and granola to garnish.
  • Drizzle with honey and add a sprig of mint for an extra refreshing touch! Enjoy!
Flavor of Sunshine Caprese Cantaloupe Salad

Caprese Eastern Cantaloupe Salad

Recipe by Haylie Abele of Our Balanced Bowl

Ingredients
  

  • 1/2 Eastern Cantaloupe, scooped into small balls with a melon scooper
  • 1 cup Diced cherry tomatoes
  • 1/3 cup Fresh mozzarella balls
  • Drizzle of balsamic glaze (store-bought)
  • Fresh basil to garnish
  • Salt to taste

Instructions
 

  • Slice the Eastern Cantaloupe in half. Using the melon scooper, scoop the cantaloupe into small balls until there is nothing more to scoop from the cantaloupe.
  • Add these Eastern Cantaloupe balls into a medium size bowl.
  • Dice the cherry tomatoes in half, add those into the bowl as well.
  • Lastly, add the mozzarella balls into the bowl.
  • Garnish with fresh basil, a drizzle of balsamic glaze and flaky sea salt. Taste and adjust seasoning if needed. Enjoy!