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Posts tagged “Cantaloupe

Cantaloupe Walnut Salad w Maple Mint Yogurt Dressing

Cantaloupe & Toasted Walnut Salad with Maple Mint Yogurt Dressing

I went into the kitchen to get a cup of chai this morning. It was nearing lunchtime and when I reached into the fridge to grab the milk, the cantaloupe reached out to me. I came out of the kitchen with this salad. I got so caught up in the salad that I had to go back into the kitchen for the tea.

You must try this salad. It is pure simplicity to make, but tastes like heaven, especially if you can find yourself a really good juicy sweet cantaloupe. The sweet maple syrup with the mint and the tangy yogurt perfectly balance the juicy muskmelon and the crunch of the nuts. The mixed greens just round it all out, adding crunch, color, and variety.

Not to mention your body will love you for it. Every ingredient in this simple salad pitches in to help you feel energized and alive.

Cantaloupe & Toasted Walnut Salad with Maple Mint Yogurt Dressing

Cantaloupe & Toasted Walnut Salad with Maple Mint Yogurt Dressing

Inspired by my Maple Mint Cantaloupe Lassi

  • Mixed greens
  • Fresh cantaloupe, cut into chunks
  • Toasted Walnuts
  • Maple Mint Yogurt Dressing (recipe below)

Mix up the dresssing. Fill your bowl most of the way with greens. Add a generous pile of cantaloupe chunks. Sprinkle with a couple tablespoons of toasted walnuts. Drizzle with the Maple Mint Yogurt dressing to your heart’s content. Garnish with fresh mint leaves or edible flowers if you like. Revel in the wonderful taste of this ultra simple salad.

Cantaloupe & Toasted Walnut Salad with Maple Mint Yogurt Dressing

Maple Mint Yogurt Dressing

  • 1/4  cup plain nonfat yogurt
  • 1 Tablespoon maple syrup
  • About 1 Tablespoon fresh mint leaves, chopped fine

In a small bowl, stir together all ingredients. Drizzle generously on the salad. Store any remaining dressing in a covered container in the fridge.

This recipe was shared at Newlyweds Recipe LinkyTastetastic Thursday, Fit & Fabulous Friday and Share it Saturday.


Cantaloupe Lassi with Vanilla

Cantaloupe Lassi with Vanilla

My dad loves cantaloupe. He loves it so much that one time he even built a “cantaloupe accelerator” so that his cantaloupe plants would start producing fruit earlier in the season. He doesn’t do the “accelerator” anymore, but he still grows cantaloupe every year, and he has perfected the art of growing them to the point where eating cantaloupe from dad’s garden is almost a spiritual experience. It is the sweetest, most flavorful cantaloupe you have ever tasted …

So we went to visit my parents the other weekend and his cantaloupe are ripe (but he’s having trouble with the gophers eating them … can you blame them for wanting a bite?) He mentioned to me that he and mom have been blending up the cantaloupe with some yogurt and drinking it just like that. I said to him “you mean like a lassi?” … well, he didn’t know it was called a lassi; he just knew he liked blending his cantaloupe with yogurt.

For those of you who don’t know, a Lassi is a drink made with yogurt. It is common in India and Pakastan. I was most familiar with the Mango Lassi which is a blended mango drink with yogurt, but I did a little research and discovered there are many ways to make a lassi: some are spiced and savory, some are fruity and sweet, but all of them are made with yogurt.

Anyway, my dad gave me some cantaloupe to bring home, so I had to try making his Cantaloupe Lassi. I added vanilla because I just love vanilla so much. I also froze some of the cantaloupe chunks to make it extra cold and smooth, almost like a milkshake. My dad is right (as usual!) … a Cantaloupe Lassi is truly a wonderful thing. It’s healthy, it’s cold, it’s quick, it’s easy, but most importantly: it’s delicious!

Cantaloupe Lassi with Vanilla

Cantaloupe Lassi with Vanilla

  • 1/2 cup fresh cantaloupe chunks
  • 1/2 cup frozen cantaloupe chunks
  • 1/2 cup plain or vanilla yogurt … I have tried both plain (with no sweetener) and vanilla yogurt … I think I like the vanilla better, but they were both really good!
  • 1/2 teaspoon vanilla extract

Put all the ingredients in a blender and blend till smooth. Pour and drink!

Here’s another delicious variation …

Maple Mint Cantaloupe Lassi

  • 1/2 cup fresh cantaloupe chunks
  • 1/2 cup frozen cantaloupe chunks
  • 1/2 cup plain yogurt
  • 2 Tablespoons maple syrup
  • Several fresh mint leaves

Put all the ingredients in a blender and blend till smooth. Pour and drink!

Cantaloupe Lassi with Vanilla

This recipe was shared at Manic Monday, Melt in your Mouth MondayTotally Tasty Tuesday, 1 Month of Fun and Cast Party Wednesday.


Ginger Cantaloupe Ice Cream

Ginger Cantaloupe Ice Cream

I was at the grocery store last week and they had these HUGE locally grown cantaloupe … my daughter had been staying with her grandparents for the week and would be coming home soon and she loves cantaloupe, so I bought one, brought it home, cut it up, and had this gargantuan tub of pretty orange cantaloupe chunks in my fridge to greet her upon her return.

She was quite pleased to see it and munched away at her cantaloupe. But, well, it was a HUGE cantaloupe and she didn’t make much of a dent in the big tub at her first munching. I expected she would have more later, but she didn’t. A day passed, then another, and she didn’t touch the cantaloupe, though I asked her if she would.

It became clear to me that I need another solution for using up this cantaloupe. I had seen a cantaloupe sorbet that was quite beautiful … I briefly considered that, then thought, no, I want something more creamy. With ginger. Yes! Ginger would be perfect with cantaloupe.

So this ginger cantaloupe ice cream is what I came up with. It’s quite healthy for you with loads of vitamins from the cantaloupe plus ginger is so good for the sinuses and digestion … but the most important thing is it’s totally delicious. The ginger is the perfect counterpoint to the sweet mellow cantaloupe flavor and I really like the cream taste and the hint of rum.

Even after making this, though, I still have a big pile of cantaloupe pieces in my fridge. Would anyone like some cantaloupe?

Ginger Cantaloupe Ice Cream

Ginger Cantaloupe Ice Cream

  • 1 cup fat free half and half
  • 1 egg
  • 2 thin slices of fresh ginger root
  • 1/2 cup sugar
  • 3 cups of cubed cantaloupe
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground ginger
  • 1/4 – 1/2 cup whipping cream (I used 1/4 cup to keep my ice cream low in fat, but if you want it extra-creamy, add a little more)
  • 1/4 cup golden rum (optional, but it helps the ice cream from freezing too hard and adds a nice flavor … if you want the rum flavor without the alcohol, use 1 teaspoon of rum extract)

Directions:

  1. In a saucepan, stir together 1 cup of the fat free half & half with the sugar and cook over medium heat just until hot. While the milk and sugar are cooking, in a small mixing bowl, beat the egg till it is fluffy and a consistent yellow (that is, no blobs of egg white floating about).
  2. In a slow stream, add about 1/2 cup of the hot cream mixture to the egg, whisking or beating constantly as you do. Beat it a little more just for spite, then add it back into the saucepan in a thin stream (while whisking) and heat at medium-low heat, whisking constantly, until it is thick enough to coat the back of a wooden spoon, about 5 minutes.
  3. Blend the cantaloupe, vanilla, ground ginger, and whipping cream in a blender until smooth. Mix the cantaloupe mixture with the cream mixture, pour into a jar, cover and refrigerate until it’s nice and cold.
  4. Just before freezing, add the rum and shake it well (or stir), and pull out the two ginger root slices. Freeze in an ice cream maker according to the manufacturer’s directions. Eat it straight away, or put it in the freezer for an hour or two to firm up a bit more. Either way, it’s lovely.

Ginger Cantaloupe Ice Cream

This recipe was shared at Cast Party WednesdayThursday’s TreasuresTastetastic Thursday, Foodie Friends Friday and Fit & Fabulous Fridays.


Rainbow Fruit Kebabs

Rainbow Fruit Kebabs

My daughter had a sleepover birthday party last night. We like to have at least one healthy food at her birthday parties … and it usually involves fruit. This year I suggested rainbow fruit kebabs. My girl wasn’t too excited about the idea until I showed her a picture. Then she was sold.

These were a huge hit with the girls at the party. They were gone in an instant. Somehow the fruit in a bowl just didn’t have the same appeal … well, food is always more fun on a stick, right?

Rainbow Fruit Kebabs

These are super simple. All you need are fruit chunks for each color of the rainbow and some skewer sticks.  Put the fruit on a stick in the order of the rainbow. Arrange them in a fan to make a rainbow.

We used:

  • Purple: red grapes
  • Blue: Blueberries
  • Green: Honeydew melon
  • Yellow: Pineapple
  • Orange: Cantaloupe
  • Red: Strawberries
What kind of fruits would you use?

Rainbow Fruit Kebabs

This recipe was shared at Crazy Sweet Tuesdays, Totally Tasty Tuesdays, Thursday’s Treasures and Fit & Fabulous Fridays.


A Beautiful Fruit Plate by my Daughter

My beautiful 12-year-old daughter has been watching me style and take pictures of food for the blog, so the other night she decided to make a stylin’ fruit plate.

She took pictures and told me to post them on the blog. So here it is: a beautiful fan of cantaloupe, raspberries, whipped cream and strawberries. With some bagel bites on the side …

Fruit plate

I think she did rather nicely, don’t you?


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