Often used as a prime ingredient in salads (Cantaloupe and Tomato Salad, for instance), cantaloupe can be used in ingenuous ways. Try our recipes ranging from Pork Barbecue with Melon Salsa or Strawberry-Melon Soup with Ginger Melon Balls to Fresh Melon Quenchers.See Popular Cantaloupes Recipes
This riff on a classic Italian hors d'oeuvre is a great way to start a summer gathering.
This recipe, excerpted from the cookbook Dessert Express, is a simple way to dress up cantaloupe for a dinner party-worthy dessert. Chilling the bowls in the freezer makes the dessert even more refreshing as you enjoy it on a warm summer night.
Jeni Britton's easy sugar syrup can be mixed with almost any fruit puree and churned in an ice cream maker to make sorbet. During the summer, she loves sorbets made with locally grown heirloom melons and ruby-red sour cherries.
To avoid cutting into three different melons, look for melons already cut in balls or cubes in a supermarket produce section. Or use 2 cups of a single melon variety.
An eye-catching centerpiece for any brunch, this four-fruit salad features the delicate flavor of mint.
Have a big party coming up? Keep dessert simple by serving this eye-catching platter of fresh fruit and a sour cream dip.
This thick, creamy flan -- Jose Garces's mother's recipe -- is a staple in his household. Garces likes to serve it alongside a refreshing salad of melon and citrus.
John Shields of Town House in the small town of Chilhowie, Virginia, composed this dish from ingredients he picked up at his local supermarket. The magic is in the play of textures and flavors: The salmon skin and shallots--both potato-chip crisp-- are wonderful with the tender, flaky fish and sweet pieces of melon. Best New Chef 2010: John Shields
A sweet wine sauce tossed with fresh melons makes for a light dessert.
It's sheer bliss - lots of fresh fruit topped with creamy yogurt.
There's a reason shortcake is a favorite dessert--it's a scrumptious showcase for summer fruit.
Betty Crocker's Living with Cancer Cookbook shares a recipe! Enjoy this cool salad on a warm night. The moist and tasty fruits and tangy dressing make it especially refreshing.
A colorful summer relish is spooned over wedges of cantaloupe and honeydew melon and served with grilled pork.
We paired cantaloupe and apricot flavored gelatin; honeydew with Melon Fusion gelatin; and for a pink color use tropical fusion gelatin and top with watermelon.
Yogurt and honey give a silky texture to this frozen dessert that's infused with pineapple sage.
To make the dressing for this pretty salad, Daniel Humm takes the zesty poaching liquid for shrimp -- flavored with coriander seeds, garlic, peppercorns, and orange zest -- and reduces it. The salad is wonderful as both a first course or a light main course.