Sweet, luscious cantaloupe comes into season in June. Their delicate, perfumed flesh is a wonderful treat and can be enjoyed in both sweet or savory dishes.


Photo courtesy of iStockphoto, Vera Gummesson

Cantaloupes are packed with both Vitamin C and Vitamin A and are very low in calories. Here are four simple ways to take advantage of this seasonal delicacy.

Serrano Ham and Melon Appetizer

Two thin slices of Serrano ham and one or two slices of ripe cantaloupe per person.
olive oil
freshly ground black pepper

Put the peeled slices of cantaloupe on a plate and drape slices of Serrano over.
Drizzle with a bit of olive oil and grind black pepper over.

Cantaloupe and Mint Granita
serve 5-6
from Oprah's Magazine

1 whole cantaloupe (ripe), peeled and seeded and cut into large chunks
1/2 cup whole mint leaves, chopped

In a food processor, combine ingredients until smooth. Refrigerate until cold.
In a 9 x 13 inch pan (or a pan large enough to fit in your freezer shelf) freeze the mixture. When almost frozen, scrape with a fork to break up the ice. Re-freeze for another 1 1/2 to 2 hours, scrape again with a fork and return to freezer. When frozen, serve or transfer to a plastic container for later. If using later, allow to melt slightly then scrape again with fork and serve.

Cantaloupe and Tomato Salad with Mint
Serves 4
from Relish Magazine

1/2 small cantaloupe, balled or cut in 1-inch pieces (about 1 cup)
2 small tomatoes, cut into thin wedges (about 1 cup)
1/2 cup cucumber, peeled, seeded and diced (about 1 cup)
1 large celery rib, diced (about 3/4 cup)
1 cup plain yogurt
1/2 cup chopped fresh mint, plus more for garnish
1 tablespoon white wine vinegar
2 teaspoons honey
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine the cantaloupe, tomatoes, cucumber and celery in a large salad bowl.
Whisk yogurt, mint, vinegar, honey and lemon juice in a small bowl. Pour about half over salad and toss until well combined. Add more dressing according to your taste. Season with salt and pepper. Garnish with mint leaves.

Champagne Melon Peach Soup
Yield: 12 to 16 servings
from The American Country Inn and Bed & Breakfast Cookbook

1 ripe cantaloupe
2-1/2 pounds frozen peaches, lightly sweetened
1/2 bottle champagne
fresh mint

Remove flesh from the melon and puree in a blender with peaches.
Chill this mixture well.
At serving time, fill champagne glasses 2/3 full with chilled fruit puree. Top with champagne. Garnish with a sprig of fresh mint.