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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

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

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

Fresh Fruit Salad with Honey Lime Dressing
Lunch

Fresh Fruit Salad with Honey Lime Dressing

4.6

Prep
10 min
Cook
Total
50 min

Instructions

  1. 1 Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.
  2. 2 Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

By TARA_BULL

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

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

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

Thai-Inspired Fruit Salad
Lunch Thai

Thai-Inspired Fruit Salad

3.0

Prep
60 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Cover a baking sheet with aluminum foil.
  2. 2 Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
  3. 3 Spread cashews over the prepared baking sheet to cool.
  4. 4 Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
  5. 5 Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
  6. 6 Pour coconut mixture over fruit and gently toss to coat.
  7. 7 Sprinkle cooled cashews over fruit salad.

By Ohana Family

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

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

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