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Cantaloupe Salad with Lime, Mint, and Ginger

Cantaloupe Salad with Lime, Mint, and Ginger

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  • 1 cantaloupe, halved, seeded, peeled
  • 3 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh mint
  • 2 teaspoons grated lime peel
  • 2 1/2 teaspoons grated peeled fresh ginger

Recipe Preparation

  • Cut cantaloupe into 3/4- to 1-inch cubes (about 5 cups) and place in large bowl. Add lime juice, mint, and lime peel; toss to blend. Mix in sugar, ginger, and honey. Refrigerate salad until ready to serve, stirring occasionally, up to 3 hours.

Recipe by Charlotte FeketeReviews Section

Melon Salad with Ginger-Mint Dressing

Chunks of melon tossed in a lovely dressing of ginger, mint, and citrus. Who says melon can’t fancy sometimes?


  • ¼ whole Watermelon, Cubed
  • 1 whole Cantaloupe, Cubed
  • ½ whole Honeydew Melon, Cubed
  • ⅓ cups Orange Juice (about 1/2 An Orange)
  • ¼ cups Lime Juice (about 1 Lime)
  • 2 Tablespoons Chopped Fresh Mint
  • 2 teaspoons Grated Fresh Ginger
  • 1 teaspoon Honey
  • ⅛ teaspoons Salt


Place melon in a really large bowl—the one you take to potlucks. Whisk dressing ingredients together and pour over melon. Mix well and taste. If the dressing is too strong, add more melon.

1. You might not want to do this too far ahead as the dressing extracts a lot of moisture from the melon. You’ll have a lot of liquid at the bottom of the bowl in a few hours, but pour it into a glass and save it. It’s delicious added to a smoothie or enjoyed as is!
2. Feel free to mix and match any melon (or other fruit) for the salad. Grapes or fresh pineapple chunks would be good additions! I wouldn’t add anything that breaks down quickly, like berries.

Melon Salad with Ginger-Mint Dressing

Remember how I said we were going Paleo this month? Well, we have been, with only a few little cheats, and let me tell you &mdash melon is what got me through those first few days of sugar withdrawals. Melons and super-sweet farmers market berries.

We definitely picked the right month for this.

Because fruit is our dessert these days and my kids are absolute fruit-heads, we&rsquove been going through an obscene amount of fruit lately. I&rsquod gladly eat a giant bowl of melon as is, but sometimes I like to fancy things up a bit.

I tinkered with a dressing and took this salad (which originally had cucumbers but I decided it was weird) to a potluck a few weeks before the baby was born. I loved the salad, and it got a lot of great reviews, so I&rsquom passing it along to you! The ginger and mint really shine against the sweetness of the melons.

Just a heads-up: you&rsquoll have a lot of liquid at the bottom of the bowl after a few hours. DO NOT throw it away. Pour it into a glass and stick it in the fridge. We had to carefully ration out that juice among the four of us to ensure we all got our fair share with minimal complaints and accusations.


2 cups cantaloupe, cubed
2 cups watermelon, cubed
2 tablespoons mint leaves, finely chopped
3 ounces feta cheese
2 tablespoons lime juice
1 tablespoon oil, safflower suggested
1 tablespoon walnuts, finely chopped
1 teaspoon honey

Mix fruit nuts and mint together. Whisk juice and oil and honey together. Toss the feta into the dressing, then toss with fruit.

Melon with Coconut Milk

1 cup sweetened flaked coconut
1 cup boiling water
1/4 teaspoon freshly grated lime zest
4 cups julienne strips cantaloupe

In a blender purée the coconut with the water and the zest at high speed for 1 minute, let the mixture stand for 10 minutes, and force it through a fine sieve set over a bowl, pressing hard on the solids. Chill the coconut milk, covered, until it is very cold. Put the melon in a serving bowl, pour the coconut milk over it, and serve the dessert immediately.

Cucumber Melon Salsa

2 large English (hothouse style) cucumbers, finely diced
3 cups finely diced fresh cantaloupe
1 tablespoon extra-virgin olive oil
1/2 jalapeno pepper, seeded and minced
1 lime, juiced and zested
1 small red onion, chopped
1 roma (plum) tomato, chopped
1 bunch cilantro, coarsely chopped
1 pinch salt
1 pinch ground black pepper

In a large serving bowl, lightly mix together the cucumbers, cantaloupe, olive oil, jalapeno pepper, lime juice, lime zest, red onion, tomato, cilantro, salt, and pepper. Cover the bowl with plastic wrap, and chill in the refrigerator for at least 2 hours to let the flavors blend.

Homemade Cantaloupe Ice Cream

1-1/2 cups chopped cantaloupe
2-1/4 cups milk (any combination of heavy cream, whole milk, 2%, 1%, or skim milk)
½ cup sugar
Pinch of salt
1-1/2 teaspoons pure vanilla extract

Chop cantaloupe in a food processor to desired consistency.

Mix 1 cup of milk, sugar, salt, and vanilla until all sugar is dissolved. Add chopped cantaloupe and rest of milk to the mixture.

Pour the ice cream mixture into a 1.5-quart ice cream maker, according to manufacturer directions. Let mix until thickened (about 15-20 minutes).

Serve immediately, or transfer to freezer-safe container and freeze until more solid.

Cantaloupe Sorbet

This week’s share holds two whole cantaloupes! My family has a hard time finishing up a melon, so i’ve attached this easy recipe for sorbet! A sweet treat for summer heat!

4 1/2 cups fresh cantaloupe 1 medium cantaloupe, cubed
1 tbsp freshly squeezed lemon juice
2 tbsp raw honey
2 tbsp water plus more as needed

Line a baking sheet with parchment paper and set aside.
Place the cubed cantaloupe onto the baking sheet, leaving space in between the cubes to allow for even freezing and not touching so they don’t create a giant glob of frozen cantaloupe.
Place the tray into the freezer and freeze the cantaloupe overnight, or until completely frozen – at least 4-6 hours.
Place the frozen cantaloupe into the bowl of a food processor and pulse until the cantaloupe becomes crumbly.
Add the lemon juice, honey, and water at this time and then pulse again. You may need to add more water until the mixture becomes more fluid, but not slushy.
You’re looking for a soft sorbet texture at this point.
Taste and add any additional honey as needed at this time if it needs to be a little sweeter.
If the mixture becomes too slushy and does not resemble sorbet, you can return to the freezer for 30 min. to an hour to allow it to re-solidify.
Serve immediately, or store in the freezer in an airtight container for up to 2 weeks.

Cantaloupe and Cucumber Salad

½ cup olive oil
¼ cup Champagne vinegar or white wine vinegar
1 teaspoon ground coriander
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cardamom
½ large cantaloupe, rind and seeds removed, flesh cut into 1-inch pieces
1 large English hothouse cucumber, sliced on a diagonal ½ inch thick
2 Fresno chiles, thinly sliced
½ cup unsalted, roasted pumpkin seeds (pepitas)
¼ cup chopped cilantro
¼ cup chopped mint
Sumac (for serving)

Whisk oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add cantaloupe, cucumber, and chiles and toss to coat in dressing. Let sit, uncovered, 15 minutes.
To serve, add pumpkin seeds, cilantro, and mint to salad and toss gently to combine. Top with sumac.

Cantaloupe Smoothie

½ cup orange juice
½ cup peeled and seeded cantaloupe
1 teaspoon of honey

Recipe Summary

  • Vegetable oil, for grill and brushing
  • 4 skin-on, firm white-fleshed fish fillets, such as striped bass or mahimahi (1 1/4 pounds total)
  • Coarse salt and ground pepper
  • 1 English cucumber, halved and thinly sliced
  • 1/2 cantaloupe, peeled, seeded, flesh thinly sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1 small red or green jalapeno, halved lengthwise, seeded, and thinly sliced
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 cup torn fresh mint leaves

Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Pat fish dry with paper towels, lightly brush with oil, and season with salt and pepper. Grill, skin side up, until opaque throughout, about 10 minutes, flipping once.

In a large bowl, combine cucumber, cantaloupe, fish sauce, lime juice, jalapeno, ginger, and mint. Transfer fish to plates and serve with salad.

Chilled Cantaloupe Soup


  • 1 medium cantaloupe
  • 2 cups orange juice, divided
  • 1 tablespoon lime juice
  • ½ to ½ teaspoon ground cinnamon
  • Fresh mint optional


  1. Place cantaloupe and ½ cup orange juice in a blender or food processor cover and process until smooth.
  2. Transfer to a large bowl stir in lime juice, cinnamon and remaining orange juice. Cover and refrigerate for at least 1 hour. Serve with mint if desired.

Looking for a change of pace alongside that bowl of tortilla chips? We found it.

We know what you&rsquore wondering and it&rsquos true: Everything really does taste better as a taco. Even cantaloupe.

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Melon and Mozzarella Salad with Honey, Lime, and Mint

Here’s a post from the archives, originally published in 2010. There are delicious fresh local melons still available just about everywhere, including in my garden, so I thought the timing was right for this simple little salad to make another appearance.

I bought a delicious Crenshaw melon at the Farmer’s Market on Saturday and after eating a few slices for breakfast yesterday morning, decided to turn the rest of it into melon balls. I had no particular reason for wanting to do this, it just seemed like a fun thing to do. And we all know that food tastes better when it’s cut into fun shapes, right?

As I was scooping out the flesh with the antique melon baller that has been in my family for as long as I can remember, I thought about the half-empty container of fresh mini mozzarella balls in the refrigerator. I had never combined melon with mozzarella before, but the melon balls and mozzarella balls were the same size and shape and the more I thought about it, the more it seemed like they were destined to end up in the same bowl.

So of course they did end up in the same bowl.

I made a quick dressing of lime juice, honey, and mint since I knew those ingredients would be nice with the melon. I also added a bit of crushed red pepper because after living in Sicily for four years I now put crushed red pepper in just about everything. And of course a tiny bit of salt always helps to perk things up a bit (try a sprinkle of salt on fresh cantaloupe – yum!). The resulting salad was light, simple, and delicious!

For those of you who are dairy free (which I am at the moment), this salad would be delicious even without the mozzarella. For variety and some extra color, try mixing more than one type of melon.

9 Melon Recipes You've Got to Try

Serve watermelon with an unexpected twist! You can prep the lime juice and honey syrup mixture ahead of time, and just pour over sliced watermelon for a refreshing snack on a hot day.

Cantaloupe takes center stage in this simple salad. Zesty goat cheese and mint add a zing to the fruit.

For a dish that embraces the taste of the season, look no further. Watermelon, tomato, basil, and cucumber contribute to this fresh take on the chilled classic.

Between sweet watermelon and tangy blue cheese, this salad is chock full of flavor. Serve it in blue bowls and you&rsquove got a perfectly patriotic treat for July 4th!

Give plain old lemonade a little something extra by adding watermelon. The sweet and sour combo will leave empty glasses around the table.


1) Lime and Ginger Yoghurt- Grate the ginger and zest lime. Juice the lime. In a bowl, squeeze the grated ginger to expel all the juice. Then add lime zest and juice, sugar and yoghurt. Mix well. Season with Back to Organic Margarita or Lemon Twist Himalayan Pink salt and pepper.

Note: Matthew recommends making the lime and ginger yoghurt sauce the day before to meld the ingredients.

2) Season- Place kosher or sea salt, sugar, thyme, and black pepper in mixing bowl and mix well. Lay duck breasts over resting rack or tray with holes to allow juice to drain. Sprinkle salt mixture on top of the duck. Let the breasts sit for 2 hours in the refrigerator. Rinse duck under cold running water and place on new resting rack to smoke. Pat dry to remove moisture.

3) Tea Smoke Duck- Place 5 layers of aluminum foil to coat base of metal roasting pan or large skillet. Add tea smoke mixture on the foil. Then place the tray holding the duck over the tea mixture leaving about 1″ between the tea mixture and duck breasts. Make sure the tray has holes for the smoke to rise through. Cover the pan with aluminum foil and place on the stove/grill over low heat. The duck will take 45 minutes to 1 hour to cook depending on desired doneness. The tea smoke mixture will slowly smolder there should not be an intense smoke.

4) Melon Salad- Select a melon with wrinkles around the stem for the best flavor. Peel the melon, cut in half and remove the seeds with a spoon. Cut melon in half lengthwise and slice thin, place in bowl. Cut the peach in half and remove the stone and slice, place in bowl. Slowly drizzle vinegar over the fruits and sprinkle with sugar and a pinch of Back to Organic Lemon Twist Himalayan Pink salt. Let sit for 10 minutes. Cut onion at an angle (see picture below). Finely slice the mint into ribbons. Right before serving, toss with shaved onion and sliced mint. Add mint at the very end for the perfumy aroma. Season to taste.

4) Serve- Once the duck has rested 7 minutes, thinly slice. Place a small amount of lime ginger yoghurt on the bottom of a plate. Carefully place the salad atop the yoghurt. Finish with the sliced smoked duck. Serve as an appetizer or small plate. Enjoy!

Recipe from Matthew Basford, Canoe
Photos from TC Brodnax at Morningside Market
Melons and vegetables from D & A Farms

Watch the video: Η Σαλάτα των Πρωταθλητών. Άκης Πετρετζίκης (July 2022).


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