Skip to content

Type what you have

Cook with

cantaloupe ×
Bionicos (Mexican Fruit Bowls)
Breakfast Mexican

Bionicos (Mexican Fruit Bowls)

4.8

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 To make the topping: Mix yogurt, condensed milk, Mexican crema, and vanilla together in a bowl until well combined.
  2. 2 To make the fruit salad: Divide cantaloupe, papaya, apple, and banana among 4 individual bowls, arranging each fruit in its own section. Place strawberries in the center of each bowl. Sprinkle granola, raisins, and coconut over the bowls, then drizzle with the topping.

By Yolanda Gutierrez

Cantaloupe Frenzy
Drink American

Cantaloupe Frenzy

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place cantaloupe and ice in a blender; blend until ice is broken into small pieces. Add sugar; blend until smooth.
  2. 2 Pour into tall glasses to serve.

By ONECUTETEXAN

Chilled Cantaloupe Soup
Dessert American

Chilled Cantaloupe Soup

3.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place cantaloupe and ½ cup orange juice into a blender or the bowl of a food processor; blend until smooth.
  2. 2 Transfer cantaloupe mixture to a large bowl; stir in remaining 1 ½ cups orange juice, lime juice, and cinnamon until well combined.
  3. 3 Cover and refrigerate soup before serving for at least 1 hour.

By akhowell

Cool and Refreshing Cantaloupe Drink
Drink American

Cool and Refreshing Cantaloupe Drink

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Shred cantaloupe with a fork; place in a large pitcher, including juice and pulp. Stir in sugar; mash large pieces cantaloupe. Stir in water and milk until pitcher is full. Serve cold.

By raracat

100% Fruit "Cake"
Dessert American

100% Fruit "Cake"

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake.
  2. 2 Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries.
  3. 3 Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.

By InTheKitchen

Cucumber and Cantaloupe Salad
Lunch American

Cucumber and Cantaloupe Salad

3.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut the cucumber in to quarters lengthwise then slice thinly and place into a bowl. Cut the cantaloupe into thin pieces the same size as the cucumber and place into the bowl. Season with the chili oil, rice vinegar, salt, and sugar. Mix well then sprinkle with sesame seeds to serve.

By Seyet

Poppy Seed Summer Salad
Lunch American

Poppy Seed Summer Salad

4.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place cucumbers and cantaloupe in a colander set over a bowl with a plate on top; put a heavy object (such as a large can of food) on the plate to "squeeze" excess liquid from cucumbers and cantaloupe, tossing every 30 minutes, for 2 to 3 hours.
  2. 2 Transfer cucumbers and cantaloupe to a large bowl; toss in onion, celery, dressing, and vinegar to combine. Stir in poppy seeds.

By Jacqueline

Mojito Fruit Salad
Lunch American

Mojito Fruit Salad

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine watermelon, grapes, cantaloupe, strawberries, and kiwi in a large bowl with a tight-fitting lid; top with blueberries.
  2. 2 Combine lime juice, sugar, and mint in a small bowl, crushing mint with the back of a spoon to extract flavors; pour over fruit mixture. Seal the bowl with the lid. Refrigerate for at least 1 hour.
  3. 3 Gently flip sealed bowl several times to coat fruit with lime juice mixture just before serving.

By Harht4God

Watermelon Fruit Bowl
Appetizer American

Watermelon Fruit Bowl

4.6

Prep
30 min
Cook
5 min
Total
50 min

Instructions

  1. 1 With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from the inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible and discarding the rinds. Refrigerate watermelon, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes separately until ready to assemble.
  2. 2 Combine water and sugar in a small saucepan over medium-high heat; bring to a boil. Remove from heat and continue stirring until sugar has completely dissolved. Stir in lemon zest. Set syrup aside to cool.
  3. 3 To serve, place chilled watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes in a large bowl. Pour syrup over and toss thoroughly. Transfer fruit mixture to watermelon bowl. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.

By Cindy

Watercress, Melon and Almond Salad
Dessert American

Watercress, Melon and Almond Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk lime juice, sugar, and ginger together in a large bowl; gradually whisk in oil and season with salt and black pepper.
  2. 2 Add watermelon, cantaloupe, and watercress to vinaigrette; toss to coat. Sprinkle servings with sliced almonds.

By Barrett

Cold Melon Salsa
Appetizer American

Cold Melon Salsa

3.5

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.

By JOHN F

Cantaloupe Crunch
Dessert American

Cantaloupe Crunch

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine cantaloupe, sugar, lemon juice, 2 tablespoons melted butter, flour, vanilla extract, cinnamon, and nutmeg in a bowl; transfer to a 9-inch square baking dish.
  3. 3 Spread cake mix evenly over cantaloupe mixture: drizzle ½ cup melted butter over top.
  4. 4 Bake in the preheated oven until golden brown, about 45 minutes.

By DEMMORG

Cantaloupe Pie
Dessert American

Cantaloupe Pie

4.3

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Cut cantaloupe in half; remove and discard seeds. Scoop flesh into a medium saucepan; cook over medium heat until it comes to a gentle boil, mashing cantaloupe as it heats. This should make about 2 cups pulp.
  3. 3 Combine ½ cup sugar, flour, and salt in a medium bowl; stir into pulp and cook, stirring, until thick.
  4. 4 Whisk egg yolks and water together in a large bowl; whisk in a little of the hot pulp to heat yolks gradually, then pour egg yolk mixture into pulp in the saucepan. Continue cooking and stirring until filling is thick and creamy. Remove from heat.
  5. 5 Stir in butter and extract until incorporated. Pour filling into baked pie crust.
  6. 6 Beat egg whites and cream of tartar together in a separate large glass, metal, or ceramic bowl with an electric mixer until frothy. Gradually add 6 tablespoons sugar, continuing to beat until thick peaks form. Spread meringue over filling.
  7. 7 Bake in the preheated oven until meringue is delicately brown, 18 to 20 minutes.

By gerkatdu

Avocado and Cantaloupe Salad with Creamy French Dressing
Lunch American

Avocado and Cantaloupe Salad with Creamy French Dressing

4.6

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk vinegar, sugar, paprika, Worcestershire sauce, garlic, salt, mustard powder, and cayenne pepper together in a bowl until well combined; slowly drizzle in oil while whisking rapidly until thick and creamy.
  2. 2 Place arugula leaves in a salad bowl; top with cantaloupe and avocado. Drizzle with vinaigrette; sprinkle with almonds.

By nancy

Melon, Mango, and Avocado Salad
Appetizer American

Melon, Mango, and Avocado Salad

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Combine onion and vinegar in a small bowl. Cover the bowl; refrigerate for at least 1 hour.
  2. 2 Add orange zest and juice to a bowl; whisk in oil and season with ¼ teaspoon salt and black pepper. Stir in cantaloupe, watermelon, mango, cilantro, and pickled onion.
  3. 3 Cut avocados into ½-inch dice; place in a small bowl. Drizzle with lime juice; season with salt. Lightly stir. Divide avocados between 6 large martini or wine glasses; top with melon salad and garnish with lime slices.

By blancdeblanc

Best Melon, Mango, and Avocado Salad
Appetizer American

Best Melon, Mango, and Avocado Salad

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
  2. 2 Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
  3. 3 Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

By justjulie

Gee-Gee's Chicken Salad with Cantaloupe
Lunch American

Gee-Gee's Chicken Salad with Cantaloupe

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Whisk mayonnaise, sour cream, lemon zest, lemon juice, sugar, ginger, and salt together in a large bowl.
  2. 2 Fold chicken, blueberries, celery, grapes, and almonds into dressing until well combined. Cover the bowl and refrigerate for 1 hour.
  3. 3 Spoon salad into cantaloupe halves.

By Sue

Fresh Fruit with Poppy Seed Dressing
Side Dish American

Fresh Fruit with Poppy Seed Dressing

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.
  2. 2 Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.

By Krista B

Cantaloupe Bread with Praline Glaze
Snack American

Cantaloupe Bread with Praline Glaze

4.5

Prep
15 min
Cook
65 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5-inch loaf pans.
  2. 2 Beat sugar, puréed cantaloupe, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Whisk flour, cinnamon, baking soda, salt, baking powder, and ginger together in a separate bowl. Stir flour mixture into cantaloupe mixture until combined. Divide batter evenly between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour.
  4. 4 Meanwhile, make praline glaze: Combine brown sugar and butter in a microwave-safe bowl. Cook on High in the microwave for about 3 minutes, stirring every minute, until smooth.
  5. 5 Pour sauce over warm loaves. Cool for 1 hour before serving.

By Kaddy

Cantaloupe Cream Pie
Dessert American

Cantaloupe Cream Pie

4.2

Prep
40 min
Cook
20 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine 1 cup flour and confectioners' sugar in large bowl. Cut in 8 tablespoons margarine until mixture resembles coarse crumbs. Press dough into the bottom and up the sides of a 9-inch deep-dish pie plate.
  3. 3 Bake crust in the preheated oven for 20 minutes. Set aside to cool.
  4. 4 Place cantaloupe in a medium saucepan over medium heat. Whisk 1 cup sugar, 1/3 cup flour, cornstarch, and salt together in a medium bowl; stir into cantaloupe. Cook and stir until mixture comes to a low boil and begins to thicken.
  5. 5 Beat egg yolks, water, and 1 tablespoon margarine together in a small bowl. Gradually whisk in small amounts of cantaloupe mixture to prevent yolks from curdling. Pour yolk-cantaloupe mixture into the saucepan; continue cooking 2 minutes more. Remove filling from heat and set aside to cool; pour into pie shell.
  6. 6 Cream Neufchâtel cheese and 1/3 cup sugar together in a medium bowl. Beat in milk and vanilla extract until smooth; fold in whipped topping until well blended. Spread evenly over cantaloupe layer. Cover and refrigerate at least 2 hours before serving.

By STARFLOWER

Prosciutto e Melone (Italian Ham and Melon)
Appetizer Italian

Prosciutto e Melone (Italian Ham and Melon)

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of prosciutto. Arrange on a platter and serve cold.

By SunFlower

Cantaloupe Frenzy
Drink

Cantaloupe Frenzy

Prep
7 min
Cook
2 min
Total
9 min

Instructions

  1. 1 Place cantaloupe cubes and ice into the container of a blender. Process until the ice is in small pieces. Add sugar, and puree. Pour into tall glasses and serve immediately.

By ONECUTETEXAN