My husband Blake, my father in law, and my brother in law harvest, cool, sell cantaloupes and operate Westside Produce in Firebaugh, CA. Cantaloupe is one of the most nutritious fruits you can eat. It has more potassium than a banana, more vitamin C than an orange, and more beta carotene than a carrot. So of course we eat cantaloupe all summer long and I wanted to share some cantaloupe recipes with you!
A display of our melons in Save Mart
My bar cart
Arugula, Melon, Candied Walnut Salad
Ingredients: Arugula, 1 cantaloupe, a bag of candied walnuts, balsamic reduction
Directions: I cover the entire plate with arugula, slice the cantaloupe and add it on top of the arugula, I sprinkle candied walnuts on top of the melon and drizzle balsamic reduction over the top. It is seriously delicious.
You can also add prosciutto
Melon Prosciutto & Mozzarella Skewers
Ingredients: 1 cantaloupe, 1 package of prosciutto, 1 container of small mozzarella balls, chopped parsley, and balsamic reduction
Directions: Thread prosciutto, mozzarella, and melon onto small cocktail skewers. Place on a serving platter. Sprinkle with parsley and drizzle balsamic reduction over the top.
Cantaloupe Breakfast Bowls
Ingredients: 1 cantaloupe, 2 cups of plain yogurt, 1/2 cup of fresh berries, 1/2 cup of granola, honey for drizzling (optional)
Directions: Cut cantaloupe in half and scoop out the seeds in the middle. Portion about 1 cup of yogurt into the middle of the cantaloupe. Top with berries, granola, honey, and serve.
I shared some cantaloupe recipes with the Fresno Bee in 2016 and they printed the article. You can see the article here.
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