Any Way You Slice It: Cantaloupe Recipes

Few flavors capture summer better than that of refreshing cantaloupe. Its fragrance alone makes us swoon. What’s more, cantaloupe is good for you. Not only is it low calorie, low fat and full of antioxidant flavonoids, melons are full of water—an important consideration during Utah’s sweltering heat. If you need more reasons to indulge in this seasonal fave, the following cantaloupe recipes should do the trick. 

Cantaloupe with Honeyed Blueberries
Peel, seed and cut melon into 8 crescents. Mix 1 Tbsp. lemon juice with 2 Tbsp. honey and a pinch of cinnamon. Gently toss dressing with blueberries and spoon mixture over each melon wedge. Sprinkle with chopped mint. 

Cantaloupe with Strawberry Gelato, coarse Salt and Black Pepper
Peel, seed and cut melon into 8 crescents. Using a melon baller, place scoops of strawberry gelato on each melon wedge. Top with a grind of black pepper and a pinch of sea salt. 

Cantaloupe with Chili and Lime Salt
Peel, seed and cut melon into 8 crescents. Process juice and zest of one lime with 1 Tbsp. kosher salt in food processor. Sprinkle melon slices with pure ground chile (not a chile powder blend)—about 1 Tbsp. per whole melon. Sprinkle melon wedges with lime salt and garnish with lime wedges. 

Cantaloupe with Prosciutto and Basil
Peel, seed and cut melon into 8 crescents. Top each one with two slices of thinly cut prosciutto and garnish with basil sprigs.

For more summertime recipes, click here.