Lisa Grentz, MS, RDN, CD/LDN, FAND
Cantaloupe, which can also be referred to as musk melon, is the most popular melon in the United States. Cantaloupe grows along the surface of the ground attached to a vine. Once the cantaloupe is removed from the vine, it will not ripen any further. For best quality and flavor, mature melons should be eaten right away.
To prepare the melon for eating, the rind should be washed to remove bacteria. Cut the melon in half and remove seeds from the center cavity. You can reserve the seeds, which are edible, to roast for a crunchy snack. Slice the melon into wedges and remove the rind. Cantaloupe can be served as a wedge or the flesh can be cut into cubes, balls, or pieces.
Summer is the peak season for cantaloupe, and there is nothing sweeter than biting into a slice of this juicy ripe melon. Cantaloupe can be consumed fresh as topping for oatmeal, yogurt, or ice cream. The flesh can also be pureed into smoothies or blended into sorbets and chilled soups. Cantaloupe can be tossed into a leafy green salad or fruit salad. It also pairs well with savory foods like cured meats complimented with herbs like basil, cilantro, or mint.
This summer, try serving cantaloupe as a healthy snack, dessert topping, or use it as an accompaniment to sweet and savory dishes, like the salad recipe provided here.
Cantaloupe Salad with Balsamic Glaze
1 cup cantaloupe, peeled and finely diced
3-4 large strawberries, diced (about ½ cup)
½ cup fresh mozzarella, diced into small cubes
3 thin slices of prosciutto, finely diced
Basil leaves for garnish, if desired
½ cup balsamic vinegar
Instructions
Combine cantaloupe, strawberries, mozzarella, prosciutto in a bowl, adding basil leaves if desired.
Pour balsamic vinegar into a small saucepan. Bring to a boil then reduce heat to simmer. Simmer for 10-15 minutes, until reduced to about 1/8 cup. Remove from heat and cool. Drizzle glaze over the salad. Refrigerate any leftovers.