Cantaloupe

Season: Summer

Storage: Do not leave the cantaloupe at room temperature for more than 4 days. Once ripe or cut, the melon should be refrigerated and consumed within 2 days.

Alternate names: Melon, rock melon, sweet melon

Fun Facts: When you look for a good cantaloupe you should find cantaloupe that has a delicate, sweet aroma, yellow-tinged skin, a thick textured rind, and no stem. Cantaloupe derives its name from the town of Cantalupo, Italy, where cantaloupe seeds arrived from Armenia and were planted in the Papal Gardens in the 16th century.

Get local Cantaloupe by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Cantaloupe Smoothie

Recipe from thekitchn

Ingredients

  • 2 1/2 cups cubed, peeled cantaloupe (from about 1/2 of a 3-pound melon)

  • 1 cup plain Greek yogurt

  • 2 teaspoons honey

  • 1 teaspoon grated peeled fresh ginger

  • 1/2 teaspoon finely grated lime zest

Instructions

  • Place all ingredients in a blender and purée until smooth. Pour into 2 glasses and serve.

Note: Smoothie bowl: To enjoy this drink as a smoothie bowl, use 1 1/2 cups of Greek yogurt and top with chopped kiwi, chia seeds, and toasted coconut.

Cantaloupe Salad with Basil, Fresh Mozzarella & Onions

Recipe from thekitchn

Ingredients

  • 1 medium cantaloupe, cut into 1 inch cubes

  • 10 to 20 leaves of basil, chiffonaded (reserve a few whole leaves for garnish)

  • 10 green olives, sliced

  • 1/4 red onion, thinly sliced

  • 1 cup fresh mozzarella balls, sliced into quarters

  • 1 1/2 tablespoons olive oil

  • 1 tablespoon red wine vinegar

  • 2 tablespoons lime juice, from 1 lime

  • Salt and pepper to taste

Instructions

  • In a large bowl, toss the cantaloupe, basil strips, olives, red onions and mozarella balls together. Lightly dress the salad with a long pour of olive oil and even longer drizzle of red wine vinegar. Toss with the lime juice. Generously salt and pepper the salad and taste.

  • This salad is great straight away but even better chilled for a few hours before serving, to allow the flavors to really meld.

 

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