Indiana is known for its tomatoes and corn, but also for some of the best cantaloupe to be found anywhere! Sweet and juicy, cool and refreshing, cantaloupe is a quintessential summer treat with a beautiful pale orange color and an inviting “bite” that makes it a total sensory experience!
I love it in easy-to-eat pieces with eggs for breakfast, or in handy wedges on a picnic. But the unique flavor of cantaloupe can brighten up a wide variety of dishes to expand your seasonal taste profile! Check out these quick fixes!
Cantaloupe in Pink Peppercorn Syrup
from Chef Jeremiah Bacon for Bon Apetit, July 2013
Directions: Combine 1/4 cup sugar, 2 tsp. pink peppercorns, 1 bay leaf, and 1/4 cup water in a small saucepan. Split 1/2 vanilla bean lengthwise and scrape seeds into saucepan; add pod. Bring mixture to a boil, stirring to dissolve sugar. Let cool; remove bay leaf and vanilla pod. Serve 1 medium cantaloupe (peeled, seeded, cut into 1 1/2″ pieces) drizzled with syrup and sprinkled with flaky sea salt. Serves 6.
from the Raw Juice Cleanse website
- 1/2 cantaloupe (5 cups chopped)
- 18 carrots (8 cups chopped)
- 1 pint blueberries (2 1/4 cups)
Yields about 40 and 1/2 ounces of juice (The ounces of juice listed is an estimate and may not be the same every time or be the same for every juicer. This is the amount we measured when we made this juice recipe.)
Those two recipes are easy as can be, but with just a few more steps and a little more effort you can produce one of these classy cantaloupe creations!