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

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

Cantaloupe Dressing

Cantaloupe Dressing

3.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In the container of a blender, combine the cantaloupe, yogurt and sugar. Blend until smooth. Chill or serve immediately.

By Kimberly H

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

Melon Chiller
Drink Southeast Asian

Melon Chiller

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Scrape the cantaloupe meat lengthwise with a spoon or a melon baller and place in a punch bowl; add the water and sugar. Mix thoroughly until all the sugar is dissolved. Chill with the addition of plenty of ice cubes.

By lola

Fruity Fun Skewers
Lunch

Fruity Fun Skewers

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Thread strawberries, cantaloupe, banana, and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange skewers decoratively on a serving platter.

By AnaJ930

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

White Wine Fruit Cocktail
Lunch

White Wine Fruit Cocktail

4.3

Prep
20 min
Cook
2 min
Total
22 min

Instructions

  1. 1 Combine the wine and sugar in a saucepan. Place the saucepan over medium heat and bring to a boil; stirring to dissolve sugar. Remove the saucepan from the heat and add the mint; set aside.
  2. 2 Combine the cantaloupe, grapes, and strawberries in a large bowl. Pour the wine mixture over the fruit; toss together until all the fruit is covered with the wine mixture; cover and chill. Store in the refrigerator up to 8 hours before serving.

By Roxy

Eskimo Cubes for Summer
Dessert

Eskimo Cubes for Summer

4.7

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Blend the watermelon, cantaloupe, honeydew, raspberries, strawberries, sugar, and lemon juice in a blender until smooth.
  2. 2 Pour the blended fruit juice into molds and cover with aluminum foil; poke a stick into the center. Store in freezer until frozen through, about 4 hours.

By SassyCowgirl

Cantaloupe Italian Ice
Dessert Italian

Cantaloupe Italian Ice

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Place a 7x12-inch glass dish in the freezer to chill.
  2. 2 Combine sugar and water in a saucepan over low heat. Cook until sugar has completely dissolved. Add mint, remove from heat, and set aside to cool.
  3. 3 Place melon in a food processor and process until pureed; pour into a bowl. Strain mint leaves from cooled syrup and add syrup to the melon. Stir until well combined.
  4. 4 Pour cantaloupe mixture into the chilled dish and freeze uncovered for 3 to 4 hours, stirring with a fork every 30 minutes. Continue until mixture is almost frozen and a bit grainy; don't let it freeze completely, otherwise you won't be able to serve it.
  5. 5 Place in a decorative bowl and garnish with mint leaves.

By Totally Fit Fabulous

Almond Ice
Dessert

Almond Ice

4.1

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
  2. 2 Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

By Sadie

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

Cantaloupe Muffins with Praline Topping

Cantaloupe Muffins with Praline Topping

4.1

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners.
  2. 2 Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly.
  3. 3 Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture.
  4. 4 Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups.
  5. 5 Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By gatorgirl