Crazy Cool Cantaloupe

Chilled Cantaloupe Soup

1 ripe cantaloupe

½ cup yogurt

2 Tbsps. heavy cream

Juice of 1 lemon

1 Tbsp. minced or grated fresh ginger

1 Tbsp. honey, more or less to taste

1 small sprig of fresh mint

Pinch of salt

Peel & slice the cantaloupe into large chunks.  Place the cantaloupe pieces, yogurt, lemon juice, honey, ginger, and salt into a food processor or blender. Blend until mixture is smooth & creamy. Taste, and adjust flavors as needed. Add in a few mint leaves and pulse a few times, until mint is chopped and incorporated into the mix.  Pour mixture into an airtight container and chill in the refrigerator for an hour before serving. Prior to serving, stir in the cream. Ladle into cups or small bowls and garnish with a mint leaf and balls of cantaloupe if desired.

Recipe adapted from


Cantaloupe Aqua Fresca

10 cups cantaloupe (about 2 medium cantaloupes), cut into chunks

3 cups water

2 Tbsps. fresh lime juice

4 Tbsps. honey, more or less to taste

ice, for serving

mint leaves, for garnish

In a blender, puree cantaloupe until smooth.  Pour through a fine strainer (or cheesecloth) to separate the pulp.  You should end up with about 4 1/2 cups strained juice.  Freeze pulp into ice cubes for a fun way to keep your drink cold!  Pour liquid cantaloupe into a large pitcher. Add water and lime juice. Stir to combine. Sweeten with honey according to taste. Keep chilled in fridge until ready to serve.  Serve with cantaloupe chunks, plenty of ice, and a sprig of mint.

Recipe adapted from


Cantaloupe Salad

1 medium cantaloupe

½ red onion

cup fresh mint, chopped

cup olive oil

¼ cup white balsamic or white wine vinegar

¼ cup honey

¼ tsp. sea salt

½ tsp. freshly ground black pepper

Peel, seed and cut cantaloupe into 1-inch cubes. Place in large bowl.  Slice onion into very thin rings. Sprinkle over cantaloupe. Add mint.  In separate bowl, whisk together olive oil, vinegar, honey, salt and pepper. Pour over melon, onion and mint.  Toss gently until well blended. Serve chilled or at room temperature.

Recipe adapted from  


Cantaloupe Smoothie Bowl

1 banana

½ cantaloupe 

1 tsp flaxseeds 

3 Tbsps. honey

1 cup almond milk

Slice up a banana and half a cantaloupe melon. The smaller the pieces, the easier to blend.  If you like chunks in your smoothie bowl, make large chunks.  Freeze in an airtight container for at least two hours or overnight.  Add banana, cantaloupe, flaxseeds and almond milk to the blender. If you prefer thicker smoothies for your bowl, cut back on the almond milk to a half or even a quarter.  Pour smoothie into a bowl and top with granola, more cantaloupe chunks and berries (and/or other toppings you desire). Serve immediately.

Recipe adapted from


Cantaloupe Cupcakes


3 cups flour

1 tsp. baking soda

¼ tsp. salt

2 cups sugar

3 large eggs at room temperature

¾ cup vegetable oil

1 1/2 tsps. pure vanilla extract

2 cups cantaloupe puree


½ cup cantaloupe puree

¼ cup water

¼ cup sugar

1 Tbsp. cornstarch


2 cups unsalted sweet cream butter

2 tsps. vanilla bean paste

4 cups sifted confectioners' sugar

2 Tbsps. cantaloupe puree

Milk as needed to get desired constancy

Preheat oven to 350°F. Line two 12-cup muffin pans with paper liners.  Scrape flesh from one medium-sized cantaloupe and finely dice. Place cantaloupe into blender or food processor and puree.  In a large bowl, whisk flour, baking soda and salt together. Add sugar and mix well.  In another bowl, gently whisk the eggs together, and add oil and vanilla, blending well. Add 2 cups cantaloupe puree and blend well.  Add puree mixture to dry ingredients until well incorporated, without over-mixing.  Spoon batter into muffin pans, filling liners 3/4 full.  Bake cupcakes for 25-30 minutes, or until a knife inserted into cupcake comes out clean.  Allow cupcakes to cool before inserting filling or adding frosting. While cupcakes are baking, heat puree and water in a pot on medium-high heat for about 5 minutes.  Mix sugar and cornstarch together before adding to cantaloupe, ensuring cornstarch is well blended to avoid lumps in filling.  Add sugar/cornstarch mixture to puree and water, and mix well.  Cook for 5-10 minutes, or until filling thickens.  Cream butter and puree with electric mixer. Add vanilla.  Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.  Add milk 1 tablespoon at a time and beat at medium speed until light and fluffy. Frost cupcakes as desired and top with a slice or ball of cantaloupe for a fun serving.

Recipe adapted from